Pineapple
Fried RiceThis dish is served in
the hollowed-out halves of the pineapple! It not only looks great but tastes great too!
This dish comes from the south of Thailand, an area which has been influenced greatly by
the foods of India and Malaysia
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recipe by
Supatra Johnson
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1 tablespoon
minced garlic
1/3 cup peanut oil
1 lb. black tiger shrimp
(peeled and deveined)
1/3 cup diced carrot
1/3 cup diced onion
1 egg (beaten)
4 cups cooked jasmine rice
1 tablespoon butter
1 teaspoon sea salt
1 teaspoon sugar
1 teaspoon white pepper
1/3 cup sweet peas
1/3 cup raisin
4 tablespoons soy sauce
1 fresh pineapple (cut in half,
remove fruit, cut into chunks)
1/3 cup roasted cashews
1. In a wok at medium-high heat, add the garlic and oil and stir until golden brown. Add
the shrimp and cook for 3 more minutes, stirring occasionally. Follow with carrot and
onion, stirring for 2 minutes
2. Add the beaten egg and stir constantly for 30 seconds. Add rice, butter, salt, sugar,
white pepper, sweet pea, raisin, soy sauce and fresh pineapple and stir until the
ingredients are thoroughly mixed, approximately 3 minutes. Remove from heat, place in
hollowed-out pineapple halves and top with cashews before serving.
Yield: 4 servings
Recipe taken from "Crying Tiger: Thai Recipes from the Heart" by Supatra
Johnson. Copyright Jasmine Market 2004. (All Rights Reserved)
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