Monday, 2 November 2009

Thai Pineapple Fried Rice


Easy peasy and so flavoursome :) Cook simply with minimal ingredients to make the perfect accompaniment to Thai Green Chicken Curry and Thai Seafood Kerabu Salad, or chuck in lots of additional seafood and meat to form a delicious all-in-one main course.

Thai Pineapple Fried Rice
Serves 2-3

Finely chop (or whizz together in a food processor) and fry in a bit of oil over high heat until fragrant:
1 small onion or several small shallots
A few cloves of garlic
A few kaffir lime leaves
Generous handful of fresh coriander leaves
1 small birdseye chilli

Toss in 2 cups cooked basmati rice (cold leftover rice is perfect- be sure to break the rice up into individual grains with a fork before frying).

Lash generously with lots of light soy sauce, dark soy sauce and fish sauce.

*If serving as a main course on its own, add in meat as desired- prawns, calamari, seafood sticks, fishcake, lap cheong (Chinese pork sausage), sliced chicken/pork etc.

Add in 1 tin of pineapple chunks (or cut up fresh pineapple if you can be bothered) and mix thoroughly.

Make a well in the centre of the rice and break in 1 egg. Scramble quickly into the rice until well combined.

Chuck in some extra chopped fresh coriander if you feel there isn't enough. Garnish with fried onions if desired, serve hot and enjoy!




1 comment:

  1. this is a interesting fusion, and the best way to enjoy this is with a good juice that is prepared with the pineapple peel and rice, curious right?

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