You could say it’s just fried rice with pineapples, but as the Thai restaurants do, serving this fried rice in a fresh pineapple makes the whole meal look a lot more interesting. I didn’t have pork floss to put on top as garnish; otherwise it would have been perfect!
Use leftover rice
If possible, use cold, leftover cooked rice that’s been left in the fridge overnight. The rice will have firmed up, making it easier to separate when you fry it. I have never used freshly cooked rice for fried rice and not ended up with a wok of mushy rice, to be honest. The surface moisture of freshly cooked rice makes it so hard to fry. The rice always sticks together and get mushy. But I know some people say you can dry the rice out quickly by putting it in the fridge uncovered or even freezing it for at least 30 minutes. But, I still prefer leftover rice, so either I make some rice the day before or just make fried rice whenever I have leftover rice in the fridge.
1 small pineapple
4 small bowls of cooked rice
1 glove garlic
1/2 small red onion
Red chilis, optional
Handful of cashews
Handful of peas
2 spring onion
1/2 tbsp turmeric or curry powder
Salt to taste
Don’t cut the pineapple in half. Cut only about 1/3 so you have a bigger shell to serve the rice in. Take the fresh pineapple chunks out using a knife and a spoon.
Chop garlic, red onion, red chilli and spring onion.
Deep fry with a bit of oil or roast cashews in the oven until they turn golden. Set aside.
Heat oil in a wok or a deep pan, fry garlic, red onion and chilli until fragrant. Set aside.
In the same wok, add cooked rice, fry with a tablespoon of oil and turmeric. When the rice is coated with the oil and turmeric, push them to one side of the wok. Add eggs on the other side, stir until they’re cooked. Then stir fry with the rice until well mixed.
Add the fried garlic, red onion and chilli, add the peas and salt to taste.
Lastly, add the pineapple, cashews, sprinkle the spring onion and fry until everything is mixed together. Serve in the pineapple shell.
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