One of the best pineapple fried rice that I have tasted was in Chiang Mai, Thailand. I don’t know how but Thai people know their rice, know their seasoning and know how to give you a good plate of fried rice. I remember this pineapple fried rice I ate in a random restaurant in Chiang Mai and the fragrance of turmeric, the tropical pineapple and the pearl-like rice were something that I cannot forget since then. Straight away, this pineapple fried rice just got me into eating frenzy mode.
My pineapple fried rice color is slightly brown because I charred my pan when I was frying the onion followed by the shrimps. When I add the rice and the seasoning, the rice becomes brown. It reminds me of paella actually, the deep orange color on the rice partially came from the charred sofrito. It gives a deeper taste to the rice generally.
When I make this pineapple fried rice, the first thing that pop into my mind is turmeric. Turmeric is such a fantastic spice. Not only it gives your food color but it also gives you a really nice aroma. You will frown and curl your tongue up (because of the slight bitterness) when you taste the spice just by itself. But when you add to food, the spice shines like a bright knight!
Fried rice is like a painting canvas, you have the freedom to add anything to it and it will taste nice. This pineapple fried rice of course must have pineapple in it, other than that, you can make a vegetarian version of it by adding some bell peppers, carrot or peas. Or you can add chicken, pork or anything you see fit. As long as you enjoy the combination.
Thai Style Pineapple Fried Rice (serves 1 person)
- 1 cup of cooked white rice (preferable rice that was left overnight)
- 1 slice of pineapple, cut into small cubes
- 6-8 prawns
- 10 roasted cashew nuts (optional)
- 1 shallot, diced
- 1 clove of garlic, chopped
- ½ tablespoon of oil
- 2 teaspoon of fish sauce
- 1 teaspoon of soy sauce
- ½ teaspoon of sugar
- ½ teaspoon of ground turmeric
- ¼ teaspoon of curry powder
- ¼ teaspoon of ground white pepper
- Salt to taste
- For garnish:
- 1 fried egg
- 2 sprigs of spring onion, slice thinly
- a few sprigs of coriander leaves
- Heat up your pan in high heat. Put in oil and once the oil is hot, put in shallot and garlic. Give it a quick stir until you smell good fragrant. Be careful not to brown the garlic.
- Add in prawns and pineapple to stir fry until you see the prawns turning white.
- Add in white rice. Mix well so that the rice is coated with fragrance from the prawns and pineapple. Fry for about 30 seconds to a minute.
- Add in fish sauce, soy sauce, sugar, turmeric, curry powder and white pepper. Again, stir fry until all rice are coated with the sauce and the spices.
- Continue to fry until the rice becomes loose and light. Takes about 3-4 minutes. My grandma says the rice is ready if you can see the rice start dancing in your pan. 🙂
- Garnish and serve immediately.