Written By : Siti Khadijah
The Chinese might have invented fried rice but it’s the genius of the Thais, who adapted the recipe to include fresh pineapple, that makes it delicious.
With shrimp paste, fish sauce, cashew nuts and cubed pineapple, this recipe takes all of 20 minutes from start to finish and is best served with Thai side dishes.
Ingredients
• 2 tablespoons oil
• 2 cloves garlic, minced
• 1 teaspoon Thai shrimp paste
• 115g prawns, shelled and deveined, tails on
• 225g leftover steamed rice
• 115g fresh pineapple, cut into small cubes
• 1/2 red or green chilli, finely sliced
• 1 tablespoon fish sauce
• 1/4 teaspoon dark soy sauce
• 2 tablespoons cashew nuts
• coriander, for garnishing
Method
• Heat up a wok and add cooking oil.
• Stir-fry the garlic and shrimp paste until aromatic.
• Add the prawns and stir-fry until half-cooked.
• Add the rice, pineapple pieces and chilli. Stir briefly.
• Add the fish sauce and dark soy sauce to blend well with the rice. Stir-fry for another minute or so.
• Add the cashew nuts and combine well.
• Dish out, garnish with coriander and serve piping hot.
Tips
• Use leftover steamed rice so that it is grainy and not mushy.
• Add a squeeze of fresh lime before serving if you wish.
• You may use chicken instead of prawns, or a combination or both.
