This is my childhood-memorable Thai pineapple fried rice. The required ingredients are quite easy to get, and I had some coconut milk leftover too! Let’s start cooking!
I LOVE Thai style pineapple fried rice! When I was small, my family and I always went to the nearby neighbourhood where a Thai restaurant located. They had a pineapple fried rice which was plated in a pineapple bowl, I often wondered:’Do they reuse the pineapple bowl?’
Few days back, I came across the Thai pineapple fried rice recipe by Pailin. I was surprised how easy it is to make!
Thai Pineapple Fried Rice Video Recipe
Tips: Use Coconut Milk to Cook Rice
The recipe suggested using coconut milk to cook rice, I found it’s a great idea! I had about 100ml coconut milk left in the fridge, so I mix it with water to cook rice as usual.
While cooking, the steam was super fragrant! When it’s done, rice was not sticking together at all, I guess it’s because the coconut milk’s fat acted like a coating around the rice.
The Secret Sauce of Thai Pineapple Fried Rice
If you want the result like a restaurant’s, appropriate seasoning is the key.
This time we have dry and wet seasonings. For the dry side, we have curry powder, salt, sugar and pepper. And the wet side, we need shrimp paste, fish sauce and soy sauce.
Only by looking at the ingredients, you may feel like maybe it’s too salty?! Turned out it’s not! It’s quite well-balanced and full of umami(thanks to shrimp paste and fish sauce). I encourage you to try it out, it won’t disappoint you!
Ingredients
Serves：2-3
- 1 ½ cup Thai Jasmine rice
- 100 ml coconut milk
- 100 ml water
- 1 small onion, diced
- ½ shallot, diced
- 1 scallion, chopped
- 15 frozen shrimp or more
- 1 cup frozen peas
- 2 eggs
- ½ tin of pineapple, diced
For the Dry Seasoning
- 1 ½ tsp curry powder
- 1 ½ tsp sugar
- ¼ salt
- ½ tsp white pepper
For the Wet Seasoning
- 2 tsp soy sauce
- 2 tsp fish sauce
- 1 ½ tsp shrimp paste
- a handful of roasted cashew, crushed
How to Make Thai Pineapple Fried Rice with Shrimp
- Cook the rice first. Put coconut milk, water and rice in the rice cooker and cook as usual.
- Mix well the dry and wet seasoning accordingly.
- Heat some oil in a big frying pan, add the shrimp and a little salt and pepper for seasoning, cook well and set aside.
- In the same pan, heat a little bit more oil, and stir-fry the onions, shallot and scallion(white part) until fragrant.
- Add the cooked coconut rice and loosen up, then make some space in the pot and crack in the eggs, stir-fry with the rice together.
- Add the frozen peas, dry and wet seasoning, and keep stir-frying until the seasonings coated the rice evenly.
- Finally, add the pineapples and cooked shrimps. Garnish with the remaining scallion(green part) and roasted cashew. Enjoy!
