菠蘿炒飯Thai Pineapple Fried Rice

Prep 15 min·Cook 12 min

1. 1You're here
   Step 1.

   Break up the cold rice with your hands so there are no lumps. Dice the onion and pineapple, chop the garlic and slice the spring onions.

   400 g Cooked jasmine rice, day-old and cold½ Onion, diced150 g Pineapple, in 1 cm cubes (fresh, or tinned and well drained)2 cloves Garlic, chopped2 stalks Spring onions, sliced

   Knife work
2. 2
   Step 2.

   Toast the cashews in a dry wok over medium heat for 3 minutes until golden. Tip out.

   40 g Cashew nuts

   3 min
3. 3
   Step 3.

   Heat 1 tbsp oil until smoking, stir-fry the prawns for 1½ minutes until just pink and tip out.

   2 tbsp Cooking oil150 g Raw peeled king prawns

   Stir-fry
4. 4
   Step 4.

   Add the remaining oil, pour in the eggs and scramble until just set, then add the onion and garlic and fry for 1 minute.

   2 tbsp Cooking oil2 Eggs, beaten½ Onion, diced2 cloves Garlic, chopped

   Stir-fry
5. 5
   Step 5.

   Add the rice and curry powder and toss over high heat for 3 minutes until every grain is yellow and hot.

   400 g Cooked jasmine rice, day-old and cold1 tsp Mild curry powder

   3 minHigh-heat wok tossing (wok hei)
6. 6
   Step 6.

   Add the pineapple, prawns, fish sauce, soy, sugar and pepper and toss for 1–2 minutes until the pineapple is hot and slightly caramelised.

   150 g Pineapple, in 1 cm cubes (fresh, or tinned and well drained)150 g Raw peeled king prawns1 tbsp Fish sauce1 tsp Light soy sauce½ tsp Sugar¼ tsp White pepper

   High-heat wok tossing (wok hei)
7. 7
   Step 7.

   Stir in the cashews and spring onions. Serve (in the pineapple shells, if you like) topped with crispy shallots.

   40 g Cashew nuts2 stalks Spring onions, sliced1 tbsp Crispy fried shallots, to serve