An authentic Thai dish that tastes sweet and salty, and a tad sour (from the pineapples). Thai pineapple fried rice is filled with chicken, prawns, juicy pineapple and it’s all topped off with crunchy cashew nuts. This fried rice dish is so satisfying that one serving just doesn’t cut it.
- Unsalted Butter, for greasing
- 1 heaped tsp Shrimp Paste
- 200 g Chicken Breast
- 150 g Prawns, sliced and deveined
- 350 g Long Grain Rice, cooked and refrigerated over night
- Some Pineapple, ideally fresh, diced into cubes
- 2 tbsps Raisins
- Pork Floss, or Chicken Floss
- 1 tsp Turmeric Powder
- 1 tbsp Pineapple Juice
- 2 tsp Fish Sauce
- 1 tsp Chicken Seasoning Powder
- Wansoy, for garnishing
Heat oil and butter in wok, stir fry shallot and garlic for about 30 seconds or until the shallots start to soften.
Add shrimp paste, stir fry for about 1 minute until you smell the fragrant aroma.
Add chicken and stir fry until it just turns opaque. Add prawns, stir fry until semi-cooked.
Add rice and pour over pre-mixed pineapple juice, turmeric powder, fish sauce and chicken seasoning powder.
Stir fry until the rice grains are dry and evenly-coated in the sauce.
Add pineapple, cashew nuts, raisins and stir fry for another minute or two.
Ladle pineapple rice to serving bowl and garnish with meat floss and coriander.