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Thai pineapple fried rice

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Rate this recipe 4.5/5 (31 Votes)

Ingredients

  • 1.5 cups over night rice (or roughly 200g)
  • 2 cloves of finely chopped garlic
  • Quarter large pineapple or half small pineapple (roughly 100g), cut into small pieces
  • 6 large prawns, cut into small pieces
  • 1 tbsp fish sauce or oyster sauce
  • 1 tsp shrimp paste (this can be purchased in a butter like block from Asian grocery stores) – don’t use too much of this as it is quite strong in flavour and smell
  • 1 tbsp pineapple juice (you will have a lot of this if you bought a whole pineapple)
  • 2 stalks coriander, finely chopped, with a few whole leaves to garnish
  • A whole red chilli or 1/2 tbsp chilli paste
  • A small handful of cashew nuts, roughly chopped (optional)
  • 1 tbsp fried shallots as garnish (optional)
  • Cooking oil

Details

Preparation

Step 1

Heat a wok with cooking oil to medium high. Fry garlic, chilli paste/red chilli and shrimp paste until aromatic (roughly 2 minutes).

Fry prawns until half cooked or just turned colour.

Add in rice, fish sauce or oyster sauce, pineapples and pineapple juice and stir through until mixed and rice is heated through. Taste and add in extra seasoning to your liking.

Add in chopped coriander and cashew nuts, quickly stir through and cook for further 1 minute then plate up.

Top with coriander leaves, fried shallots and a few bits of red chilli as garnish. Serve immediately.

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