Stir Fried Pineapple Rice

Stir fried rice is served in a half pineapple shell creating a festive tone to any Thai meal.

Stir Fried Pineapple Rice (Khao Pad Sapparot)

Ingredients
serves 2

1 pineapple medium sized ripe pineapple
3 tabs chopped shallots
1/2 tab grated ginger
4-5 red Thai chiles finely julienned.
the green of 2 spring onions, coarsely chopped
1 tab chopped cilantro
2 tabs dried shrimp*
1 tab of garlic, coarsely chopped
1-2 tablespoons of fish sauce
1 tsp sugar

* There is a special smoked dried shrimp that is used in Phuket and also Krabi for this dish as well as for other stirfries, and Nam Phrik Pao.

To maintain Vegetarian way omit the shrimp and use the shrimp" look and taste tofu, and use vegetarian fish sauce.

2 cups chilled steamed Jasmine

Garnish
coriander leaves
Chile flowers

Method

Cut the pineapple in half lengthwise, and scoop out the fruit
using a curved "grapefruit knife".
Cut into bite sized chunks

Place the pineapple in a medium sized mixing bowl, add the shallots, chiles, ginger, scallions and coriander, mix and set aside.
Add a pinch of salt to bring out the juice.

In a wok, heat about a tablespoon of oil, and stir fry the shrimp until
crispy, and the oil is aromatic. Remove the shrimp with a slotted spoon
and drain, then set aside.

Add a another tablespoon of oil, and stir fry the garlic until golden
brown, but don't burn or it will be bitter.

Add the rice, and stir thoroughly. Add the fish sauce and sugar,
and continue stirring. When the rice is heated through, add the
pineapple mixture and cooked shrimp, and stir until thoroughly heated
through.

Pour the mixture into the pineapple shells, garnish and serve.

Note: if you prefer fried rice to be darkish brown in colour, then
replace half the fish sauce with dark sweet soy sauce.

Variation: do not cook the fruit mixture. Instead put the fruit mixture
and the stir fried rice in the fridge (separately) and chill all the
ingredients, then just before serving mix them and put them in the
pineapple shells.

This cold variation makes an excellent counterpoint to hot curries and spicy chile dishes on a hot day.

Special thanks to - Muoi Khuntilanont and the late Col who taught me to make this in their restaurant in Korat, Thailand.