Thai Pineapple Fried Rice

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

I come from Singapore where there are so many tropical fruits like pineapple, melon, papaya, banana etc available all year around. These are generally easy to get hold of from Waitrose too, both in store and online.

On Monday, I popped by my local Waitrose to buy fruit and vegetables to cook Thai Pineapple Fried Rice. It has been a long time since I cooked it as Mr C has sensitive teeth and he’s been avoiding pineapple for a while. Now his teeth has been getting a little less sensitive, I thought it would be a good time to cook him some delicious Thai Pineapple Fried Rice. It is a dish I always eat when I am back in Singapore.

So I had picked up a big juicy fresh pineapple, shallots, garlic, red & green chilli, raisins, roasted unsalted whole cashews, spring onion, fresh coriander, frozen prawns and curry powder. It’s great that Waitrose stocks a wide range of Asian ingredients in store as it saves me time for not having to go to an Asian shop to get them.

I’ve always been fascinated on how some places make a pineapple boat to serve the rice. So I had a go and did okay with it! Start by cutting one of the sides off. I chose not to cut away the flower/leaves as my pineapple was not very big. Then use a knife to carve along the side but make sure you don’t carve too close to the skin. Once the pineapple flesh is out, cut them into small pieces to use it for cooking.

I took this recipe from Thai Food about.com and it is easy to follow and to cook. I added prawns into the ingredients as I love prawns and it goes well with it.

Ingredients:

• Pineapple chunks
• Cooked rice
• 1/4 cup vegetable or chicken stock
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• 1 red or green chilli, thinly sliced
• 1 egg
• ½ cup frozen peas
• ¼ cup raisins
• ½ cup roasted unsalted whole cashews
• 3 spring onions, finely sliced
• 1/3 cup fresh coriander

Stir-fry Sauce:

• 3 tablespoons fish sauce and mix 2 teaspoons curry powder in

Method:

1. Heat up the wok and add shallots, garlic, and chilli with a little stock at a time
2. Crack egg into wok and stir quickly to cook.
3. Add the frozen peas to stir fry for a minute.
4. Add the rice, pineapple chunks, prawn, raisins and cashews.
5. Add the stir-fry sauce until it cooked.
6. Garnish with coriander and spring onions.

I cook Asian food at least 4 times a week and we are a big fan of rice. I love the variety of the fresh fruits and vegetable at my local Waitrose that helps broaden our recipe options. Thanks to #CollectiveBias for this opportunity to show off my cooking skills!