THAI PINEAPPLE FRIED RICE

     Thai Pineapple Fried Rice called Khao op Sapparot in Thai is one of my favourite Thai dishes. Best about this Thai Pineapple Fried Rice is its bright yellow hue and the way it is served.  It is usually served in a pineapple bowl which gives a cheerful tropical feel to the dish.  This is a fancier version of Fried Rice which has Cashewnuts and Raisins in it. The aroma of Jasmine Rice, the slight sweetness from the Pineapple and nuts adds a special note to this beautiful dish.
    Thai Pineapple Fried Rice is traditionally prepared with fresh pineapples, canned pineapples can also be used for the purpose. If using a fresh pineapple, cut into halves and scoop out the flesh carefully from inside leaving the outer skin intact and you will be rewarded with a beautiful pineapple bowl to serve out Thai Pineapple Fried Rice.
     Fried Rice is ubiquitous to the region from which it originates.  So the taste, flavour, type of rice and sauces used for the dish varies from region to region.  Any Long grained variety of rice suits best for Fried Rice, but Thai Cuisine uses their unique Jasmine Rice, which is aromatic long-grained and slightly stickier.  Most of their fried rice recipes are flavoured with Fish Sauce (Nam Pla) rather than with soy sauce.

For more FRIED RICE RECIPES, Click here... 

Cuisine - Thai
Course - Main
Spice Level  - Low
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 15 -20 Minutes

HOW TO COOK THAI PINEAPPLE FRIED RICE        KHAO OP SAPPAROT

INGREDIENTS :

For Thai Pineapple Fried Rice :

Jasmine Rice - 11/2 Cups
Prawns / Chicken Pieces - 150 Gms
Eggs - 2 Nos.
Pineapple - 100 Gms
Shallots - 3 Nos.
Garlic - 3 Cloves
Bird's Eye Chillies - Few
Dried Shrimp Paste (Belacan) - 1 Tspn
Cashew nuts - 2 Tbspn
Raisins - 1 Tbspn
Oil - 2 Tbspn
Butter - 2 Tspn

For Sauce :

Turmeric Powder - 1 Tspn
Pineapple Juice - 1 Tbspn
Soy Sauce/Fish Sauce - 1 Tbspn
Chicken Seasoning Powder - 1 Tbspn
Salt - To Taste
Sugar -  A Pinch

METHOD :

• Mix the Ingredients mentioned under 'For Sauce' in a bowl and keep it aside.
• Dice the Pineapple into bite sized pieces.
• Clean and cut the Chicken into small pieces.  
• Clean, remove shells and devein the Prawns.
• Heat a little oil in a pan and scramble the eggs with a dash of salt and keep it aside.
• Dry toast the Dried Shrimp Paste until aromatic.
• Heat the butter in a pan and roast the Cashew nuts, sprinkle some salt over it and keep it aside.
• In the remaining butter fry the Raisins for few minutes.
• Heat Oil and Butter in pan, saute Shallots, Bird's Eye Chillies and Garlic until shallots turn translucent.
• Add the toasted Dried Shrimp Paste and give a quick stir.
• Add in the Chicken pieces and fry for a while, add Prawns and fry them until they are 1/2 cooked.
• Pour in the Sauce Mix and fry for a while in medium high flame.
• Add the cooked Jasmine Rice and fry them until the rice grains are dry and evenly coated with the sauce.
• Add the scrambled eggs to the above and mix well.
• Add Pineapple pieces, Roasted Cashew nuts and Raisins and stir fry for few minutes.
• Scoop out the Thai Pineapple Fried Rice into the Pineapple bowl.
• Garnish Thai Pineapple Fried Rice with Scallions and serve hot with any side dish of your choice.

NOTES :

• Any fragrant long-grained rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.