THAI PINEAPPLE FRIED RICE
Essence of Life - Food
Essence of Life - Food

THAI PINEAPPLE FRIED RICE

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Ingredients

  • Cuisine : Thai
  • Course : Main
  • Spice Level : Low
  • Difficulty : Medium
  • Serves : 4
  • Author : SM
  • Preparation Time - 20 - 30 Minutes
  • Cooking Time - 15 -20 Minutes
  •  
  • INGREDIENTS
  • Jasmine Rice - 11/2 Cups
  • Prawns / Chicken Pieces - 150 Gms
  • Eggs - 2 Nos.
  • Pineapple - 100 Gms
  • Shallots - 3 Nos.
  • Garlic - 3 Cloves
  • Bird's Eye Chillies - Few
  • Dried Shrimp Paste (Belacan) - 1 Tspn
  • Cashewnuts - 2 Tbspn
  • Raisins - 1 Tbspn
  • Oil - 2 Tbspn
  • Butter - 2 Tspn
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  • For Sauce
  • Turmeric Powder - 1 Tspn
  • Pineapple Juice - 1 Tbspn
  • Soy Sauce/Fish Sauce - 1 Tbspn
  • Chicken Seasoning Powder - 1 Tbspn
  • Salt - To Taste
  • Sugar - A Pinch

Instructions

    METHOD :

    Mix the Ingredients mentioned under 'For Sauce' in a bowl and keep it aside.
    Dice the Pineapple into bite sized pieces.
    Clean and cut the Chicken into small pieces.
    Clean, remove shells and de-vein the Prawns.
    Heat a little oil in a pan and scramble the eggs with a dash of salt and keep it aside.
    Dry toast the Dried Shrimp Paste until aromatic.
    Heat the Butter in a pan and roast the Cashew nuts, sprinkle some salt over it and keep it aside.
    In the remaining butter fry the Raisins for few minutes.
    Heat Oil and Butter in pan, saute Shallots, Bird's Eye Chillies and Garlic until shallots turn translucent.
    Add the toasted Dried Shrimp Paste and give a quick stir.
    Add in the Chicken pieces and fry for a while, add Prawns and fry them until they are 1/2 cooked.
    Pour in the Sauce Mix and fry for a while in medium high flame.
    Add the cooked Jasmine Rice and fry them until the rice grains are dry and evenly coated with the sauce.
    Add the scrambled eggs to the above and mix well.
    Add Pineapple pieces, Roasted Cashew nuts and Raisins and stir fry for few minutes.
    Scoop out the Pineapple rice into the Pineapple bowl.
    Garnish it with Scallions and serve hot with any side dish of your choice.


    NOTES :

    Any fragrant long-grained rice variety can be used for the recipe.
    Use a day old cooked rice for best results. Obviously keep them refrigerated.

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