Khao Pad Sapparod
Pineapple Fried RiceI love serving thisfried rice in a halved pineapple boat, as it always impresses. Thai fried riceusually does not contain egg like the Chinese version does, and the addition ofcurry powder gives a color and flavor boost. I also like using Chinese sausage forthis rice, but you can use chicken breast, thighs or other proteins. If youwant some spice, add chili garlic sauce.
Ingrediënten
- 1 large pineapple
- 3 tbsp 45 ml canola or other high-temperature cooking oil
- 4 –6 cloves garlic coarsely chopped
- 3 tbsp 30 g diced shallots
- ½ tbsp 3 g finely chopped fresh ginger
- 1 cup 140 g sliced Chinese sausage, chicken breast or protein of choice
- 4 cups 640 g cooked and chilled jasmine rice
- 2 –3 tbsp 30–45 ml fish sauce
- 3 –4 tbsp 45–60 ml soy sauce
- 1 tbsp 15 g white sugar
- ½ tbsp 3 g curry powder
- 2 –3 scallions chopped
- Pinch white pepper
- 3 tbsp 3 g cilantro leaves, for garnish
Instructies
- Cut the pineapple in half lengthwise.
- Cut pieces out of the middle and carve out the middle, creating a bowl.
- Cut about 1 cup (280 g) of the pineapple pieces into a medium dice for making the fried rice.
- Reserve the rest of the pineapple for another use.
- In a large skillet or wok, heat the oil for about a minute.
- When you see wisps of white smoke, add the garlic, shallots, ginger and Chinese sausage and cook, stirring constantly, until it starts to crisp, about 3 minutes.
- Fold in the rice, making sure not to break the rice grains.
- Gently stir and push down with the flat side of the spatula in small circular motions.
- This will separate the grains without breaking them.
- Cook for an additional minute until the rice starts to get hot.
- Stir in the fish sauce, soy sauce, sugar and curry powder.
- Continue to stir for another minute until well combined.
- Fold in the pineapple and incorporate it well for another 1 to 2 more minutes.
- Fold in the scallions and white pepper.
- Transfer the fried rice to the halved pineapple.
- Garnish it with some fresh cilantro and serve.
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