I love 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 color and flavor 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.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 large pineapple
- 3 tablespoons (45 ml) canola or other high-temperature cooking oil
- 4 to 6 cloves garlic, coarsely chopped
- 3 tablespoons (30 g) diced shallots
- 1/2 tablespoon (3 g) finely chopped fresh ginger
- 1 cup (140 g) sliced Chinese sausage, chicken breast or protein of choice
- 8 to 10 medium shrimp, peeled and deveined
- 4 cups (640 g) cooked and chilled jasmine rice
- 2 to 3 tablespoons (30 to 45 ml) fish sauce
- 3 to 4 tablespoons (45 to 60 ml) soy sauce
- 1 tablespoon (15 g) white sugar
- 1/2 tablespoon (3 g) curry powder
- 2 to 3 scallions, chopped
- Pinch white pepper
- 3 tablespoons (3 g) cilantro leaves, for garnish
Instructions
- Cut the pineapple in half lengthwise. Cut pieces out of the middle and carve out the middle, creating a bowl. Cut about 1 cup (280 g) 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 skillet or 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 909 |
| Total Fat | 13 g |
| Saturated Fat | 1 g |
| Carbohydrates | 174 g |
| Dietary Fiber | 7 g |
| Sugar | 33 g |
| Protein | 25 g |
| Cholesterol | 44 mg |
| Sodium | 1766 mg |
Reviews
Add shrimp at end of step 2 to Coimbatore adding rice.
This is such a disservice to the chef by Food Network, to have stars and not actual reviews. Reviews are read to get tips and variations on a dish they are interesting in making as a home cook. They don’t need the stars to know they are interested in the recipe. That’s why they look here in the first place.