Khao Pad Supparot (Pineapple-Fried Rice)

Recipe Ingredients

1		Pineapple
3		Shallots - coarsely chopped
1		Red chili - finely slivered (large)
1		Spring onion green part only - coarsely chopped
1		Spring of coriander - coarsely chopped
2 tablespoons	30ml	Oil
2 tablespoons	30ml	Dried shrimp
2		Garlic cloves - finely chopped
2 cups	320g / 11oz	Cooked rice
1 tablespoon	15ml	Fish sauce
1 tablespoon	15ml	Light soy sauce
1 teaspoon	5ml	Sugar
		Coriander leaves - to garnish

Recipe Instructions

Using the whole, fresh pineapple as the serving dish looks marvelous and is really very easy. It is important to choose the pineapple carefully; it should be ripe, sweet and juicy.

Cut the pineapple in half lengthwise. If the fruit is large, set one half aside to eat as dessert. Hollow the flesh out or both halves, chopping it into 1/2" cubes. Put the pineapple flesh in a bowl, and add the shallots chili scallion and coriander; mix and set aside.

In a work or frying pan/skillet, heat 1 Tbs. oil, add the dried shrimp and fry until crispy. With a slotted spoon, remove the shrimp, drain and set aside. Add the remaining 1 tbsp. oil heat, add the garlic and fry until golden brown. Add the cooked rice, stir thoroughly. Add the fish sauce, soy sauce and sugar. Stir and mix thoroughly. Make sure the rice is heated through, then add the pineapple mixture and the crispy shrimp. Mix all thoroughly and heat through. Fill the pineapple shell(s) with the mixture, garnish with a little more coriander and serve.

Source:
Genie R.WEISSGERBE "Delightful Thai Cooking"

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