Asians love rice — it’s a known fact and I assure you, we can’t go for too long without it and I can attest to this fact when I started living in Belgium. Trust me, there is only so many potatoes I can eat until I start screaming for rice. That being said, one of my favorite rice dishes would be the Thai pineapple fried rice.
I also love the variants served in Chinese restaurants, but I’ve come to love the signature rice dish of Thailand more. After all, it’s a lot less oily, and not only is it such a sweet ‘tropical’ dish but it’s also a hit for vegetarians!
Now don’t let the name nor the photos fool you because though you would expect it to be such a pineapple-y plate, it will actually surprise you with those balanced notches of spiciness and mild sweetness — much like how Thai cuisine is supposed to be! After all, it’s known for mixing the four tastes: sour, salty, spicy, and sweet.
So for this recipe below, I actually acquired it from a cooking class that I did just recently but I’ve tweaked it a bit to add some more of that ‘Thai’ touch as I tried to recall the number of pineapple fried rice dishes that I’ve devoured during my travels.
Without further ado, let’s get to cooking!
The quintessential dish from Thailand!
- 2 cups Rice, cooked
- 1/2 cup Coconut Milk
- 1 cup Pineapple, diced
- 4 tsp Curry powder
- 2 tsp Sugar
- 2 tbsp Soy Sauce
- 4 stalks Spring onion, sliced
- 1 tsp Bird’s eye chili, sliced
- 2 pcs Tomato, sliced
- 1/4 cup Ham, diced
- 2 tsp Cilantro leaves
- Cashew nuts (optional)
- Pour the coconut milk into a wok or a pan on medium heat and cook until the oil surfaces.
- Add the curry powder and stir until fragrant.
- Add the pineapple and stir-fry, mixing everything together.
- Add in the rice and stir-fry. Season with the sugar and soy sauce.
- Add the rest of the ingredients. Adjust the seasoning if necessary.
- Transfer the rice to a plate (or a halved pineapple!).
Serves about 4 persons.
I would have loved to get my hands on some fresh pineapple so that I can place the rice in a halved portion of the fruit, but I’ve settled n a plate instead. But of course, if you wanted that added ‘oomph’ to your meal presentation, try to get one before you start cooking this recipe.
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