Pineapple Fried Rice (Khao Pad Sapparod)
Jet loves serving this fried rice in a halved pineapple boat, as it always impresses. Thai fried rice usually does not contain egg like the Chinese version does, and the addition of curry powder gives a colour and flavour boost. I also like using Chinese sausage for this rice, but you can use chicken breast, thighs or other proteins. If you want some spice, add chili garlic sauce.
Ingredients
Method
- Cut the pineapple in half lengthwise. Cut pieces out of the middle and carve out the middle, creating a bowl. Cut about 280g of the pineapple pieces into a medium dice for making the fried rice. Reserve the rest of the pineapple for another use.
- In a large wok, heat the oil for about a minute. When you see wisps of white smoke, add the garlic, shallots, ginger and Chinese sausage and cook, stirring constantly, until it starts to crisp, about 3 minutes.
- Fold in the rice, making sure not to break the rice grains. Gently stir and push down with the flat side of the spatula in small circular motions. This will separate the grains without breaking them. Cook for an additional minute until the rice starts to get hot.
- Stir in the fish sauce, soy sauce, sugar and curry powder. Continue to stir for another minute until well combined. Fold in the pineapple and incorporate it well for another 1 to 2 more minutes.
- Fold in the scallions and white pepper. Transfer the fried rice to the halved pineapple. Garnish it with some fresh cilantro and serve.
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