Pineapple Fried Rice

We`re not a 100 % sure, if Pineapple Fried Rice (Khao Pad Sapparot) is a real Thai recipe, as this delightful fried rice variety is served in many South-East Asian countries, but fact is, that Pineapple Fried Rice, served in a hollowed pineapple is a culinary highlight in better Thai restaurants, not just inside Thailand. Fried rice is best fried in a wok on high heat and it`s very important to use rice from the day before or You`ll end up with a soaky dish which is more reminescent of a rice porridge than a fried rice. If You don`t have left-over rice from the day before, no problem. Cook the rice and let it cool down completely in an uncovered bowl. It maybe sounds weird, but even if fresh and juicy pineapples are available all around the year in our home country Thailand, for cooking purposes we use canned pineapples, which are sweeter and have a nicer texture. As my Thai kids are crazy for shrimps, they been begging to use shrimps and a lot of chili for our pineapple fried rice, but You can use all kinds of meat or poultry and even seafood to prepare this delicous, fruity dish. If You`re a vegetarian, just skip shrimps or meat and add vegetables according to Your taste.

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Image: Pineapple Fried Rice

Recipe: Pineapple Fried Rice (Khao Pad Sapparot)
Ingredients for 3-4 servings:
oil to fry
9-12 shrimps, pulled and deveined
(see: How to devein shrimps)
2 cups steamed Thai jasmine rice from the day before
1 red onion in fine slices
2 garlic cloves, finely minced
6-8 pineapple rings (canned), cut in pieces
1-2 stems celery, finely sliced (optinal)
100 ml Asian chicken broth or water
1-2 tablespoon pineapple syrup (from the can)
1-2 tablespoons curry powder (english blend)
1/2 tablespoon light soy sauce
1/2 tablespoon oyster sauce
fish sauce or salt
1 red and / or green chili
Coriander (Cilantro) leaves, finely minced

Preparation:
Heat oil in a wok and fry the shrimps together with garlic until shrimps are done, then put them aside. Add onion and celery (optional) and stir-fry until the onions are translucent. Dredge with curry powder and let it froth, then add rice and stir well. Deglaze with chicken broth and pineapple syrup, add pineapple pieces and chili and stir well. Season with soy sauce, oyster sauce and fish sauce or salt. Stir-fry until everything is mixed through, add the shrimps, let them warm up and serve immediatly garnished with coriander (cilantro) leaves and even more fresh chili.