In Thailand, pineapples have been creatively used as flavorful serving dishes for fried rice. The fried rice is baked in
the pineapple, enhancing the flavor, texture, and aroma of the dish, and leading to a natural and attractive presentation. This fun and
easy dish, with its delicious mix of flavors, is a favorite at get togethers. The aroma while baking the pineapple makes the room smell wonderful.
Preparation
- Peel and devein the shrimp leaving shell on the tail.
- Clean onion. Cut in half then slice into 1/4" thick pieces.
- Cut pineapple in half length-wise. Scoop out the pineapple so that it looks like a bowl.
Directions
- Preheat oven to 350F.
- Heat oil in a pan. Fry onions until a golden color, do not let them burn. Add shrimp. Stir until shrimp turns pink.
- Add cashew nuts, diced pineapple and 2 cups of steamed rice. Stir and mix them well.
- Add pineapple juice, salt, sugar, white pepper powder and Thai light soy sauce. Stir.
- Put fried rice into the prepared pineapple bowl. Cover it with aluminum foil. Put it in the oven at 350F for 10
minutes.
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Before Cooking
- Serving size: 2-4 persons.
- Use medium or large shrimp. Prawns can be too big and might get too tough.
- When cooking rice, too much water will make the rice too soft which is not good for stir fry.
- Pork or chicken can also be used. If used, cut into thin bite size slices.
- Salt and sugar amounts can be more or less depending on the taste of the pineapple juice. Use fresh pineapple juice
if possible.
- When selecting a pineapple, try not to buy a pineapple that is overripe (too yellow) or too raw (too green).
- Prepared fried rice is only enough to put in one side of the pineapple bowl. If you would like to use both pineapple
bowls, you will need to double the recipe.
- If you like to make spicy fried rice, try adding curry powder.
Ingredients
2 cups Steamed rice
1/3 cup Cashew nuts
3/4 cup Shrimp
1/2 cup Diced pineapple
1/2 cup Sliced onions
1 teaspoon Salt
1/2 teaspoon Sugar
1/8 teaspoon White pepper powder
1 teaspoon Thai light soy sauce
2 tablespoons Vegetable oil
1/3 cup Pineapple juice
1 Pineapple
1 teaspoon Curry powder (optional)
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