My cousin and I recently dined at a Thai restaurant in Fremantle and ordered this pineapple fried rice, presented beautifully in a carved half pineapple bowl. I recreated it quite successfully at home, though it was a little tricky wrestling with the spiky pineapple trying to cut and scoop out the flesh. Instructions are provided if you are keen. Make sure the pineapple is well and truly ripe with bright yellow skin. If you can get hold of one with its green top attached, it would look sensational for presentation. A large pineapple would give you more than 1 cup of flesh required for this recipe. There is an easier option using pre-cut fresh pineapple pieces available from the market and serve the sumptuous fried rice in an ordinary bowl. Avoid tinned pineapples as they simply haven't got that intense pop of sweetness. Experience the tropical taste sensation and contrasting texture of succulent prawns, crunchy cashews and more in this fried rice extravaganza, with curry powder providing a little heat.
Serves 2-3
INGREDIENTS
- 10 medium raw prawns, peeled and deveined
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 320g / 11⅓oz cooked jasmine rice, cooled to room temperature
- 1 teaspoon curry powder
- 1 teaspoon sugar
- ½ cup diced onions
- 2 teaspoons light soy sauce
- 2 teaspoons fish sauce
- 1 cup fresh pineapple, in 1cm / ½" cubes
- 1 medium tomato, roughly shopped
- 2 tablespoons sultanas/raisins
- ½ cup roasted, unsalted cashews
- 2 spring onions, finely chopped
- 1 or 2 pineapple bowl(s) for serving, optional
- cucumber slices for serving, for garnishing
METHOD
- If making a pineapple bowl for serving, see instructions and illustrations below.*
- In a wok, heat oil over medium high heat until hot. Add prawns and stir fry for 1-2 minutes or until they turn opaque. Remove and set aside.
- With the residual oil in the wok (add another teaspoon if needed), scramble the eggs for a few seconds. Add the rice and break it up with the end of a metal spatula. Add onions, curry powder and sugar. Toss the ingredients around to combine.
- Add the soy sauce and fish sauce. Continue to toss until the rice grains are evenly coated in the seasoning.
- Add the pineapple pieces and the sultanas/raisins. Toss to mix with the rice and cook, stirring, until heated through. Return the prawns to the wok.
- Turn off the heat and stir in the cashews, tomatoes and spring onions. Give it a final toss.
- Serve in a pineapple bowl or an ordinary bowl. Arrange a few prawns on top of the rice and cucumber slices on the side for garnishing.
*Proceed as follows to make a pineapple bowl:
- Cut the pineapple in half through the green top with a large knife.
- With a sharp paring knife, carve around each half at about 2cm / ¾" away from the edges, cutting deeply to outline the bowl but careful not to pierce the skin.
- Cut along the two sides of the tough pineapple core in the middle, slanting your knife to slice through at an angle. Lift with the knife to remove the core.
- Score the flesh in a criss-cross fashion into 1cm / ½" cubes, then use a spoon to scoop out the pieces.
- Note that a single pineapple will give you 2 bowls. Use one, or both to serve, depending on the size of the pineapple and the amount of rice and ingredients, should you have to alter the recipe.