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| Pineapple Fried Rice |
Hello and happy Friday!
I am so happy it is the weekend again. What are your plans?
We are having some friends over for dinner tomorrow. I was thinking of making my Mango Cheesecake for dessert, that seems to be my staple dessert this summer! I shall henceforth rename Summer 2013 as the summer of the Mango Cheesecake.
Speaking of fruits, I bought a pineapple during last weekends grocery shop. I ate half of it and still had another half. I decided to use the leftover half to cook pineapple fried rice. I am not sure if you have tried Thai Style Pineapple Fried Rice, but you should! You have the sweetness of the pineapple, the savouriness of the fish sauce and spiciness from chilli all combining to make a tasty rice dish. I wanted something vegetarian so did not use any meat or seafood. Feel free to include some prawns or chicken breast in yours if you prefer.
Recipe for Thai Style Pineapple Fried Rice
Prep Time 10 minutes (not including time to cook the rice) / Cook Time 10 minutes / Serves 3
300gm Cooked Brown Rice (cooked beforehand)
200gm Pineapple (cut into small cubes)
3 Eggs (lightly whisked)
150 gm Mushrooms (sliced)
3 Tbsp Fish Sauce
1 tsp Salt
1 tsp White Pepper
2 Tbsp Chilli Paste (made from blended boiled dried chillies - more here)
3 Tbsp Oil
1 Stalk Scallions (sliced, for garnishing)
Method
1. Heat oil in a deep pot or wok, add Mushrooms and sauté until browned. Next, add in Eggs and scramble. Once Eggs are cooked, push the eggs aside in the pot and add in the Rice. Break up any lumps as you cook.
2. Quickly add in the Fish Sauce, Chilli Paste, Salt and Pepper. Stir evenly, then add in Pineapple. Stir all the ingredients until evenly combined then dish out. Garnish with Scallions.
Prep Time 10 minutes (not including time to cook the rice) / Cook Time 10 minutes / Serves 3
300gm Cooked Brown Rice (cooked beforehand)
200gm Pineapple (cut into small cubes)
3 Eggs (lightly whisked)
150 gm Mushrooms (sliced)
3 Tbsp Fish Sauce
1 tsp Salt
1 tsp White Pepper
2 Tbsp Chilli Paste (made from blended boiled dried chillies - more here)
3 Tbsp Oil
1 Stalk Scallions (sliced, for garnishing)
Method
1. Heat oil in a deep pot or wok, add Mushrooms and sauté until browned. Next, add in Eggs and scramble. Once Eggs are cooked, push the eggs aside in the pot and add in the Rice. Break up any lumps as you cook.
2. Quickly add in the Fish Sauce, Chilli Paste, Salt and Pepper. Stir evenly, then add in Pineapple. Stir all the ingredients until evenly combined then dish out. Garnish with Scallions.
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