This dish, commonly served right in a pineapple in Thailand, is a great mix of sweet and savory with a hint of spicy chilies to liven up the fresh shrimp side dish.
By Audrey Ling
Thai pineapple fried rice is probably one of the most famed dishes that comes to mind when the topic of food in Thailand comes to mind. This dish is popularly served within the husk of the pineapple fruit, usually with the country’s freshest pineapples and shrimps as well.
Interestingly, in Singapore, Thai pineapple fried rice is also a common choice for many when it comes to ordering buffets for special occasions or formal events. It is a dish that is both sweet and savoury in taste – its sweetness derived from the fresh pineapple fruit and its savoury tastes from the shrimp paste and fish sauce, thus enabling it to appeal to the taste buds of many. It is also one of the best rice dishes to cook that fully utilizes the local ingredients found within the Southeast Asian regions.
Try it today to get a taste of Thailand and Southeast Asia!
- Oil: 2 tbsp + 1 tbsp
- Garlic: 2 cloves, finely chopped
- Fresh red chilli: 2, chopped
- Shrimp paste: 2 tsp
- Onion: 1, finely chopped
- Small prawns: 10, outer shells removed
- Egg: 2
- Cooked rice: using 4 cups of uncooked rice
- Fish sauce: 2 tbsp
- Cashew nut: ½ cup
- Pineapple: 1 (small), diced + 2 tbsp fresh pineapple juice
- Coriander: 1 stalk, chopped
- Heat 2 tbsp oil in wok.
- Add garlic, chillies, shrimp paste and onion. Fry till fragrant.
- Add prawns. Fry till just cooked.
- Push fried prawn mixture to one side of wok. Add 1 tbsp oil on the other side of wok.
- Add eggs to the oil. Fry till set and mix in with the rest of the fried prawn mixture.
- Stir in rice, fish sauce and cashew nuts. Fry for 1 min.
- Stir in pineapples, pineapple juice and coriander. Fry for another min.
- Garnish with remaining coriander to serve.
The whole process of toiling in the kitchen and later taking pictures of what comes of it is a symbiosis of my hobbies – a perfectly crafted deal for me. All of these hobbies allow me to learn something new every day. When it comes to food and cooking, I love trying out a bit of everything (that’s my style) – from learning how to cook and plate in Michelin style to attempting local Singaporean dishes at home; from replicating remote flavours and delights to retaining family legacies and traditional essences. I hope to share my passion and joy with the larger community of food and photography bloggers and enthusiasts out there.