Thai Pineapple Fried Rice


Made pineapple fried rice again for lunch. The garnishes are there for a reason, to make the dish look better and to make the whole thing taste better. Remember how I said Aaron used to work in a Thai Restaurant? This dish was on the menu and they always serve it with chicken floss. The only thing missing here is coriander which I have subsequently substituted with alfalfa sprouts because I wanna make our lunch more wholesome by sneaking in more veggies. The sprinkling you see in the picture, right smack at the centre, that's my homemade serunding ayam or chicken floss. They are not flossy at all. I've pulsed them in a food processor before proceeding because I was lazy to shred chicken. Apart from the funny look, it taste all parts like a good old chicken floss. The minted green peas also add a nice flavour to this simple dish.

I adapted this recipe from Ellie of Almost Bourdain and because I have been making this so frequent this is almost a regular in our menu. Also because we always have leftover rice and because I am no where near Zurin who has no problem making fried rice with fresh rice and because we both agreed on pineapple and curry being good friends.

It's best to cook this in small portion to get the lup-lup delight from the rice grain else they'll stick and clump together. I use half the recipe and always cook it for just one meal, enough to serve us two.


Thai Pineapple Fried Rice
(modified from Ellie)
(serves 2)

1 cup rice, cooked in rice cooker and left overnight, fluff and separate grain upon frying
1 piece chicken thigh fillet, cubed
4 medium sized prawns, peeled with tail intact
1/2 cup fresh chopped pineapple (I used canned pineapple but fresh would be great)
1/4 cup frozen minted green peas
1 French Shallot, finely chopped
2 cloves garlic, finely minced
1-2 tbsp EVOO

Mix together:
1/2 tbsp heaped meat curry powder
1 tbsp fish sauce
1 tbsp soy sauce
A pinch of turmeric powder
Salt and pepper to taste

Garnish:
Alfalfa Sprouts or Coriander
Chicken Floss
Chopped fresh chilli for the extra kick

Heat the oil in a large frying pan until smoky and toss in the chopped shallot stir fry until lightly brown. Add in the minced garlic and toss until almost brown. Add chicken, continue to stir fry until it changes colour. Add prawns and stir fry for another minute. Add the rice and pineapple cubes and break up lumps from rice as you go. Pour in the combined seasoning sauce and coat and toss well to flavour rice. Do a taste test and toss in the frozen peas. Heat it thoroughly and dish up. Garnish and serve immediately.

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9 comments:

Kitchen Corner said...

This is simply delicious! Love the big prawns!

pigpigscorner said...

I made some pineapple fried rice too! I like the idea of serving with chicken floss!

noobcook said...

your pineapple fried rice looks really yummy with the chicken floss. Hungry now :p

Rachael said...

All I can say is WOW! Three food blogs that are amazing! To answer your question, if you go to the bottom of the roasted potato recipe there is a note about those red onions. Thanks for following my blog, although yours are so much better!

yd said...

Love almost any dish with pineapple in it but the thought of cutting a fresh pineapple is daunting!
Your dish looks super yummy..

Luciana said...

mmm...delicious!!!! a dish for me please???!!! congratulations!!! Luciana

mysimplefood said...

Looks great! And with all the garnishing. Delicious!!

Cooking-Gallery said...

I've never made pineapple fried rice myself, but it certainly looks very yummy, especially the big prawns, hmmm...

Lose Weight Fast said...

Great rice recipe, thanks for sharing, love the presentation, I wouldn't probably go to such an extreme but sure is pretty.

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