Thai Pineapple Fried Rice
One of my son Fausto's favorite that reminds him of California. The secret is to cook onions and pineapple altogether so that the onions caramelize.
- Jasmine Rice - 4 1/2 cups
- Pineapple - 1 fresh, core removed, cut in cubes
- Pork - 680 gr (1 1/2 lbs) raw, sliced
- Onion - 2 medium size
- eggs - 3
- scallions - 2-3
- Basil - Ideally Thai, a small bunch
- Caju nuts - 3 tablespoon
- soy sauce - 2 Tablespoon
- Sesame seed oil - 3 tablespoon
- Nuoc mam - (thai fish sauce) 2 tablespoon
- Bean sprouts - 2 cups
- shrimps - medium, raw, 20-25
- ginger - fresh, one small piece, chopped
- Corn oil - as needed
- First things first:
- Lightly beat the eggs.
- Cut pineapple in cubes
- Cut onion in julienne
- Chop scallions
- Slice pork
- Chop ginger
- Make a sauce by mixing soy, sesame seed oil and nuoc mam
- Cook the rice (on a rice cooker or use this trick)
- Keep the pineapple juice
- Heat 1/2 tablespoon oil in a wok. Stir fry ginger and scallions for 1 min. Remove
- Heat 1/2 tablespoon oil in the wok. Cook eggs for a minute or two like preparing scrambled eggs. Remove.
- Heat 2 tablespoon oil in the wok and stir fry the pork slices. Remove.
- Stir fry the shrimps in 1 tablespoon of oil for 2 minutes. Remove.
- Add 2 tablespoon oil and cook the pineapple and onion until golden. Make sure not to brown/ burn the onion as the pineapple has sugar. This could take between 5 and 10 minutes.
- Add the rice and mix well. Add the sauce. Mix well. Add pork, eggs and shrimp. Mix over mid-high heat. Add the pineapple juice. Once the rice gets crispier, remove from heat.
- Add scallions/ ginger, basil and caju nuts. Mix and serve.
One of my son Fausto’s favorite that reminds him of California. The secret is to cook onions and pineapple altogether so that the onions caramelize.Add to Favourites