Thai Food Paradise

Thai Pineapple Fried Rice Recipe (ข้าวผัดสัปปะรด)

Servings	Prep Time
2people	30 minutes

Cook Time

10 minutes

Servings	Prep Time
2people	30 minutes

Cook Time

10 minutes

Ingredients

8medium prawns
2tablespoons sunflower oilCan substitute vegetable oil but don’t use olive oil
2 cups cooked jasmine riceIdeally, cook your rice the day before and refrigerate overnight in an airtight container
1 tablespoon dark soy sauce
1teaspoon light soy sauce
1tablespoon fish sauce
1teaspoon white pepperCan substitute black pepper as desired
1/2cup pineappleYou will often find fresh pineapple slices in grocery stores.
1small handful toasted cashew nutsOptional
2medium spring onions
1medium egg
1/2cup mixed frozen vegetables
2cloves garlic
3wedges fresh lime
1/4 sliced cucumber
1/4cup chopped onion

Instructions

Organize your ingredients. Roughly bash the garlic cloves in a pestle and mortar.
Cut pineapple into bite-sized chunks. Toss your frozen veggies into a pan of boiling water.
Heat a tablespoon of oil in a wok and stir-fry your prawns/shrimp for approximately 2-3 minutes until just about cooked. Remove from pan and set aside.
Give pan a quick wipe if there’s any water from the prawns. Add a tablespoon of oil and stir-fry the garlic for 30-40 seconds.
Add in your egg and mix it up a bit with your spatula until it starts to scramble.
Add cooked boiled rice and toss well. Then, add green onions, pineapple, toasted cashews, mixed veg, and previously cooked prawns/shrimp.
Add dark soy sauce, light soy sauce, fish sauce, pepper, and some salt to the mix. Combine well using a spatula. Stir-fry for 1-2 minutes.
Serve with cucumber slices and lime wedges.