Pineapple Fried Rice: Khao-Pad-Sub-Pa-Rod (ข้าวผัดสับปะรด)

         This Pineapple Fried Rice is served in an elegant pineapple shell that I already scoop out flesh of the pineapple. It is a unique way to represent the meal on special occasions. In Thailand we could not find this menu from a street vendor instead of in a restaurant. For instance, my grandmother liked to eat fruits with rice such as watermelon, mango, and pineapple. This inspiration might lead to create Thai fried rice to include pineapple in order to balance the delicious taste of sweet and sour for a perfect savory plate. 

Pineapple Fried Rice Recipe

Ingredients: 

1 sweet pineapple, leaves attached, cut a half and use 1 cup , diced  
3 cups cooked brown rice or jasmine rice, use leftover rice is the best 
12 shrimps, peeled, deveined 
6 garlic cloves, mined 
1 cup diced red bell pepper 
1 cup diced onion
1 cup diced carrot 

1 /2 cup peas (optional)
1 cup chopped scallions (use the green parts to garnish)
1 tablespoon soy sauce
1 teaspoon fish sauce 
pinch of salt 
1 teaspoon white and black pepper
1 teaspoon curry powder 
1 1/2 tablespoon canola or vegetable oil
1 tablespoon cashew nuts to garnish

cilantro leaves to garnish (optional)

Instructions: 

Heat cooking oil in the wok or frying pan over medium heat and stir in chopped garlic until light brown and add shrimps and stir until cooked. Remove cooked shrimps aside. In the same wok add oil and stir in onion, carrot, red bell pepper and add cooked rice and mix well. Sprinkle with soy sauce, fish sauce, salt, pepper, curry powder, diced pineapple, cooked shrimps, and mix well. Check the seasonings. 

To serve, spoon fried rice to fill in the pineapple shell and sprinkle with cashew nuts and chopped scallion. Serve hot with Thai chilies and fish sauce ( Prik-Nam-Pla). Enjoy ka! 

I had my delicious lunch with prik-nam-pla. Yum!