| By : Amrita ( Posted on :12 Feb, 2007 ) | Total Views : 228 | Previous | Next |
Ingredients
• 1 cup pineapple tidbits (fresh is better, but canned will work too)
• 3 cups cooked rice, preferably several days old
• 4 tbsp oil for frying - peanut or other nut oils work well
• 1-3 tbsp. chicken stock
• 2 shallots, thinly sliced
• 3 cloves garlic, minced
• 1 green chilli (de-seeded if milder rice is desired)
• 1/2 cup roasted unsalted cashews
• 1/2 cup frozen peas
• 1 egg, beaten
• 1/4 cup currants (or raisins)
• 2 tbsp. fish sauce
• 2 tsp. curry powder
• 3 spring onions, finely sliced
• 1/3 cup fresh coriander
• 8-12 fresh prawns (optional)
Directions
1. Add a little oil to the rice (up to 1 tbsp.) and work through with your fingers. You want to separate the grains of rice, so that they don't stick together. Set aside.
2. Place 3 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the shallots, garlic, and chilli, and stir fry for one minute, or until fragrant. If using prawns, add them now as well.
3. Push aside the shallots, garlic, and chilli to make room for the egg. Add the beaten egg to the wok/pan, and stir fry quickly to cook (like scrambled eggs).
4. In a cup, mix together the chicken stock, curry powder, and fish sauce. Mix well, then add to wok/pan. Add the cashews and stir fry for a few seconds. Now add the prepared rice to the wok/pan. Stir fry until all the rice has mixed with the sauce and is a uniform color. Break up any lumps of rice with your stir frying utensil.
5. Add the frozen peas, currents (or raisins), and pineapple. Stir fry to mix in. Continue stir frying until the everything is integrated and the rice is done (1-2 more minutes.
6. To serve the pineapple fried rice, sprinkle with spring onion and coriander. Serve on a platter, or, as they do in Thailand, in a pineapple boat.
Directions to make Pineapple Boat
1. Start with a ripe pineapple. When purchasing, look for nice color both in the leaves and the skin. Check for ripeness by lifting the pineapple by a single leaf (choose a leaf toward the top). If the leaf comes out, it's ripe. Try this test several times on the same pineapple. Avoid buying pineapples whose skin is easily indented, which means they are overripe.
2. Now lay your pineapple on a counter or table. Turn it to find the most attractive side. Take into consideration how it lies (will it lie flat, without tumbling over?). Also, choose the side with the best looking leaves.
3. Rotate the pineapple slightly. Using a serrated knife, begin to make a slice (no more than 1/4 of the pineapple) along the best side. Note: You should not cut the leaves.
4. Completely slice off the top side of the pineapple. Disgard this side.
5. Now cut around the inside of the pineapple, following the "rim". Cut deeply, but not through the other side.
6. Cut the flesh into cubes first by making long slices down the length of the pineapple, then cross cuts approximately 1 inch wide. Again, be careful not to cut through to the other side.
7. Using a large spoon, scoop out the flesh and set aside.
Your pineapple boat is now ready to be filled with tropical fruit salad or pineapple fried rice.
