Thai Pineapple Fried Rice (Khao Pad Sapparot)

Ingredients

• 3 cups cups cooked jasmine rice (day-old, chilled)
• 8 oz oz shrimp, peeled and deveined
• 1.5 cups cups fresh pineapple, half left in shell for serving, rest cubed
• 1/3 cup cup cashews
• 1.5 tsp tsp curry powder
• 2 tbsp tbsp vegetable oil
• 2 eggs, beaten
• 3 cloves cloves garlic, minced
• 1/2 cup cup onion, diced
• 1/2 cup cup red bell pepper, diced
• 1 tbsp tbsp fish sauce
• 1 tbsp tbsp soy sauce
• 1 tsp tsp sugar
• 2 green onions, sliced(optional)
• 2 tbsp tbsp cilantro for garnish(optional)
• 2 lime wedges(optional)

Instructions

1. 1

   Prep all ingredients (20 minutes): cube the pineapple, keeping one half of the shell intact as a serving bowl; dice onion, bell pepper, and garlic; slice green onions; beat the eggs; and ensure the cooked rice is chilled and broken up.

2. 2

   Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Sear the shrimp 2-3 minutes until pink and just cooked through, then remove and set aside.

3. 3

   Add remaining 1 tbsp oil, then the garlic and onion; stir-fry 1-2 minutes until fragrant. Push to one side, pour in the eggs, scramble until just set, then mix together.

4. 4

   Add the bell pepper and curry powder; stir-fry 1 minute. Add the rice, breaking up clumps, and toss for 3-4 minutes until heated through and lightly toasted.

5. 5

   Stir in pineapple cubes, fish sauce, soy sauce, and sugar; cook 2 minutes. Return shrimp, add cashews and green onions, and toss 1 minute more.

6. 6

   Spoon the fried rice into the pineapple half (or serve in bowls), garnish with cilantro, and serve with lime wedges.