- 1
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First, buy a whole fresh pineapple that is ALMOST ripe and cut it lengthwise.
- 2
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Using one half of the pineapple, carve out the flesh of the pineapple into cubes, leaving a firm border.
- 3
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Cut the pineapple cubes into smaller pieces and set them aside.
- 4
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Dry the carved pineapple boat in the oven at 160 degree C (320 degree F) for 2 - 3 minutes.
- 5
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Have ready some cooked rice, preferably overnight rice. The rice should not be too soft.
- 6
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Before we start to cook, have ready all the ingredients needed for this fried rice.
- 7
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In a small bowl, mix the DRY spice (curry powder, sugar, salt and pepper) together.
- 8
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Then combine the WET ingredients together by mixing the fish sauce and soy sauce together.
- 9
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Next, heat up oil in wok on medium high heat. Add and saute the cut shrimp. They should turn opaque and just cooked through. Set aside.
- 10
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Using the same oil, add in minced garlic. Fry till lightly golden in colour.
- 11
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Then add shallots. Continue to fry till fragrant.
- 12
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Add a little more oil if need to and add in the lightly beaten eggs.
- 13
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Break the eggs up a little bit and scramble it quickly.
- 14
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Just before it has the chance to set completely, add in the prepared rice. This way, the egg will be mixed into the rice and not be chunky and separated.
- 15
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Stir fry on high heat, tossing well till thoroughly mixed breaking up any lumps.
- 16
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Once the rice has all been mixed with the egg, add in the cooked shrimp.
- 17
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Sti fry to mix the shrimp into the fried rice. This will ensure that almost every bite of the fried rice there will be shrimp bite.
- 18
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Then add in the dry seasoning mixed earlier.
- 19
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Next add in the fish and soy sauce. Stir fry till heated through.
- 20
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Then add in the blanched carrots for colours. Continue to fry and really make sure the rice is well mixed and broken apart.
- 21
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Then add in the cashew nuts.
- 22
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Lastly add the cut fresh pineapples. Don't cook this any longer than you need to. Fry till the pineapple starts to be a darker yellow and is a little translucent on the outside.
- 23
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Stir fry briefly to dry out the rice and sprinkle some more white pepper over it (if desired). At this point, season to taste.
- 24
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Turn the heat off. Then add the chopped green onions for colours and mix well. And we're done!
- 25
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Serve this tropical fried rice in the carved pineapple boat.
- 26
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Ingredients
100 | Grams fresh shrimp, cut into small cubes |
2 | eggs, lightly beaten |
3 | Cups cooked rice, cooled |
½ | Cups shallots, chopped |
2 | Tablespoons soy sauce |
2 | Teaspoons fish sauce |
2 | Teaspoons sugar |
2 | Teaspoons curry powder |
¼ | Teaspoons salt |
½ | Teaspoons white pepper |
1 | Cup carrot, diced, blanched |
1 | Cup fresh pineapple, diced |
⅓ | Cups cashew nuts, toasted |
¼ | Cups green onions, chopped |
1 | cucumber, sliced |
¼ | Cups Garlic, minced |