Thai Pineapple Fried Rice is a delicious and visually appealing dish that originated in Thailand. It combines the sweetness of pineapple with savory ingredients like shrimp, raisins, cashew nuts, and dried shredded pork. The flavors and textures come together to create a delightful balance in every bite. The dish is often served in a hollowed-out pineapple shell, making it visually striking and perfect for special occasions. Thai Pineapple Fried Rice represents the vibrant and harmonious flavors of Thai cuisine, and it has gained popularity worldwide for its unique blend of tastes and its enticing presentation.
History of Pineapple Fried Rice
Pineapple Fried Rice is believed to have originated in Thailand, where it is known as “Khao Pad Sapparot.” Thai cuisine is renowned for its harmonious balance of flavors, and this dish is a testament to that culinary philosophy.
Pineapple was introduced to Thailand during the 16th century, brought by Portuguese traders from South America. As it became more widely available, Thai cooks began incorporating pineapple into their dishes, leading to the creation of Pineapple Fried Rice.
The combination of pineapple with other ingredients like shrimp, raisins, cashew nuts, and dried shredded pork in the fried rice adds a delightful contrast of flavors and textures. The sweetness of the pineapple complements the savory elements, while the raisins add a touch of sweetness and the cashew nuts provide a crunchy texture.
Thai Pineapple Fried Rice is not only a flavorful and satisfying meal but also a feast for the eyes. The hollowed-out pineapple shell serves as an attractive serving vessel, enhancing the overall dining experience and making it a popular choice for special occasions or when entertaining guests.
Today, Thai Pineapple Fried Rice is enjoyed both in Thailand and around the world. Its unique blend of flavors and colorful presentation continue to captivate the taste buds of food enthusiasts, making it a beloved dish that represents the richness and creativity of Thai cuisine.
What does Khao Pad mean in Thai?
Khao Pad, ข้าวผัด ( Kao Phat or Kow Pad ) is a stir-fried rice with a Thai twist, very similar to Chinese prawn fried rice but Thai fried rice is more salty, garlicky, and spicy in flavour.
How to make a pineapple bowl
The Pineapple Bowl is a delightful and eye-catching serving vessel that adds a touch of tropical flair to the popular dish, Pineapple Fried Rice. Serving Pineapple Fried Rice in a hollowed-out pineapple shell not only enhances its presentation but also infuses the dish with an extra burst of sweetness and freshness. Follow the below steps to create your lovely pineapple bowl
- Select a ripe pineapple: Choose a pineapple that is ripe but still firm. Look for one with bright green leaves and a sweet aroma.
- Prepare the pineapple: Lay the pineapple on its side on a cutting board. Hold the crown (top) of the pineapple firmly with one hand.
- Cut the pineapple lengthwise: Using a sharp knife, make a vertical cut along one side of the pineapple, starting from the top and going down to the bottom. Be careful not to cut through the crown or the bottom.
- Repeat the cut: Make another vertical cut on the opposite side of the pineapple, parallel to the first cut, maintaining a small space between them.
- Remove the core: With a spoon or a pineapple corer, carefully scoop out the core from both cuts. Create a hollow space by removing the core, but leave some fruit around the edges intact.
- Scoop out the flesh: Use a spoon or a pineapple corer to carefully scoop out the flesh from both cuts, creating a bowl-like shape. Leave a layer of pineapple flesh attached to the sides and bottom to form the bowl.
- Reserve the pineapple flesh: Set aside the scooped-out pineapple flesh to use in other dishes or as a snack.
- Trim and clean the bowl: Trim any excess pineapple flesh from the inside of the bowl to create a clean, even surface. Gently pat the inside of the bowl with a paper towel to remove excess moisture.
Now, your pineapple bowl is ready to be used as a serving vessel for your pineapple fried rice. Enjoy!
Let’s make Thai Pineapple Fried Rice
Equipment
- Wok or large skillet A wok or a large skillet is essential for stir-frying the ingredients and ensuring even heat distribution.A wok or a large skillet is essential for stir-frying the ingredients and ensuring even heat distribution.
- Sharp knife You'll need a sharp knife for cutting the pineapple, mincing garlic, and preparing other ingredients.
- Cutting board A sturdy cutting board provides a surface for chopping and preparing the ingredients.
- Spoon or pineapple corer You'll need a spoon or a pineapple corer to scoop out the pineapple flesh and create the pineapple bowl.
- Wooden spoon or spatula A wooden spoon or spatula is useful for stirring and tossing the ingredients in the wok or skillet.
- Measuring spoons Measuring spoons will help you accurately measure the fish sauce, soy sauce, curry powder, sugar, and other ingredients.
- Serving platter or bowls Once the Thai Pineapple Fried Rice is ready, you'll need a serving platter or individual bowls to present and serve the dish
- Optional garnish f desired, you can use kitchen shears or a knife for chopping fresh cilantro for garnishing the dish.
Ingredients
- 2 cups cooked jasmine rice (preferably chilled)
- 1 cup shrimp peeled and deveined
- 1/2 cup dried shredded pork (you can find it in Asian grocery stores)
- 1/2 cup pineapple chunks, drained fresh or can is fine
- 1/4 cup raisins
- 1/4 cup cashew nuts
- 2 cloves garlic minced
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp curry powder (optional)
- 1/2 tsp sugar
- 2 green onions chopped
Instructions
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and stir-fry until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
- In the same pan, add the remaining tablespoon of oil and minced garlic. Cook for about 1 minute until fragrant.
- Crack the eggs into the pan. Scramble the eggs until they are cooked through
- Add the chilled cooked rice to the pan and stir-fry for a few minutes to break up any clumps.
- Add the fish sauce, soy sauce, oyster sauce, curry powder, and sugar to the pan. Stir-fry for another 2-3 minutes to evenly distribute the flavors and ensure everything is well combined.
- Add the pineapple chunks, raisins, cashew nuts, shredded pork and cooked shrimp to the pan. Stir-fry for an additional 2-3 minutes to heat through.
- Serve the Thai pineapple fried rice hot, garnished with green onions, raisins and shredded pork
Notes
- For the best results, it is recommended to use chilled cooked rice. Cook the rice in advance and refrigerate it for a few hours or overnight before using it in the recipe. Chilled rice helps to prevent it from becoming too sticky when stir-frying.
- Make sure the shrimp is peeled and deveined before cooking. If using frozen shrimp, thaw it thoroughly and pat it dry before adding it to the pan.
- Adjust the seasoning according to your taste preferences. You can add more or less fish sauce, soy sauce, curry powder, oyster sauce or sugar to suit your desired flavor profile.
- Feel free to customize the ingredients by adding or substituting vegetables such as peas, carrots, bell peppers, or even diced chicken or tofu for different variations.
- Keep an eye on the cooking time to avoid overcooking the shrimp or making the pineapple too soft. Stir-fry the ingredients quickly and evenly to maintain their texture and flavors.
- Serve the Thai Pineapple Fried Rice in the hollowed-out pineapple shell for an impressive presentation. However, if you prefer, you can also serve it in a regular bowl or plate.
- Garnish the fried rice with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of freshness and tanginess.
- Remember to handle the pineapple with care when hollowing it out to avoid cutting yourself or damaging the crown and bottom.
Glossary
- Jasmine rice: A type of long-grain rice known for its fragrant aroma and slightly sticky texture when cooked.
- Shrimp: Small to medium-sized shellfish that are peeled and deveined before cooking. They add a delicate seafood flavor to the dish.
- Raisins: Dried grapes that add a natural sweetness and chewy texture to the fried rice.
- Cashew nuts: Edible nuts with a creamy, buttery flavor and a slight crunch. They provide a rich and nutty taste to the dish.
- Dried shredded pork: Pork that has been cooked, dried, and shredded into floss. It adds a savory and slightly chewy texture to the fried rice.
- Pineapple chunks: Bite-sized pieces of fresh pineapple that lend a sweet and tangy taste to the dish.
- Garlic: A pungent bulb with cloves used for its aromatic flavor in many dishes.
- Vegetable oil: A neutral oil used for cooking and stir-frying. It helps prevent ingredients from sticking to the pan.
- Fish sauce: A condiment made from fermented fish. It adds a salty and savory taste to the fried rice.
- Soy sauce: A flavorful sauce made from soybeans and wheat, used to add depth of flavor and a hint of saltiness.
- Curry powder: A blend of spices, including turmeric, coriander, cumin, and other aromatic ingredients. It adds a warm and earthy flavor to the dish.
- Sugar: Used in small amounts to balance and enhance the overall flavors of the dish.
- Green onions: Also known as scallions or spring onions, these are long, slender onions with green stalks and mild onion flavor. They add a fresh and aromatic element to the dish.
FAQ
Q: Can I use a different type of rice for this recipe?
A: While jasmine rice is commonly used in Thai Pineapple Fried Rice, you can try using other types of rice such as basmati rice or long-grain white rice. Just keep in mind that the texture and cooking time may vary slightly.
Q: Can I substitute the shrimp with another protein?
A: Yes, you can substitute shrimp with chicken, tofu, or even omit it for a vegetarian version. Adjust the cooking time accordingly based on the protein you choose.
Q: Where can I find dried shredded pork
A: Dried shredded pork can often be found in Asian grocery stores or specialty food markets. If you’re unable to find it, you can try substituting it with cooked and crumbled bacon for a similar flavor and texture.
Q: Can I omit or substitute any of the ingredients?
A: Yes, feel free to adjust the recipe based on your preferences or dietary restrictions. You can omit ingredients like raisins, cashew nuts, or dried shredded pork if desired. You can also add other vegetables like peas, carrots, or bell peppers for extra color and flavor.
Q: Is fish sauce necessary?
A: Fish sauce adds a distinct umami flavor to Thai cuisine, but if you don’t have it or prefer to avoid it, you can substitute it with soy sauce or tamari sauce. The taste will be slightly different, but still delicious.
Q: How do I hollow out the pineapple without cutting the crown and bottom?
A: To create a pineapple bowl, lay the pineapple on its side and make two vertical cuts along the sides, leaving a small space between them. Remove the core and scoop out the flesh, being careful not to cut through the crown or the bottom. Trim the inside of the bowl for a clean surface.
Q: Can I make this dish ahead of time?
A: While it’s best to enjoy Thai Pineapple Fried Rice immediately after cooking for optimal flavors and textures, you can make the rice and prepare the ingredients in advance. Keep them refrigerated separately, and then stir-fry everything together when you’re ready to serve.
