Foody Friday – Thai Pineapple Fried Rice

This week’s Foody Friday is perhaps one that was chosen because I cannot look at the image of it in on my camera without intricately describing to someone how not only does it taste amazing, but to be served a dish in a pineapple is just good ol’ plain fun! Thai pineapple fried rice can be found all over Thailand, however, it seems much more prominent in the Northern regions. I enjoyed my dish in Pai at the Fine Rice Cooking School. Which sits across from Coffee in Love and can be found in the city as well.

To create this aesthetic masterpiece is fairly simple. 1) After boiling your rice until it is soft fill a wok or large sided pan with a small amount of vegetable oil, garlic, onion, salt and all that spicy jazz (spice to taste). 2) Usually some small veggies are thrown in to soften at this point; green peppers, chillies, tomato, and onion. 3) Whilst this is happening, half a pineapple and scoop out one full side to soak in lightly salted water and turn the oven on a low setting. 4) Remove the cooked veggies from the pot and set aside for a moment. 5) Next throw in the eggs, rice, Thai basil and baked pineapple with a small amount of fish sauce and mix well, toss in everything you’ve cooked until this point and mix together. If you’re feeling extra crazy toss in a few raisins to add a complimentary texture and taste to the dish. 6) Throw the whole lot of it in to the hollowed out pineapple half and toss that sucker in the oven to cook for about 10 minutes. 7) Pop it out, garnish with some more fresh basil and roasted cashew nuts and it’s ready to be served!

Aesthetically this dish is really tough to beat. Bright colours, sweet tastes, and the right amount of spice give this dish a lot of flavour. So next time you’re thinking for an idea to add a little variety to your dinner lineup, think, “why not cook in a pineapple?”

Ingredients

Salt, Pepper, Sesame Oil, Vegetable Oil, Garlic, Onion, Peppers, Chilies, Tomatoes, Small Pineapple, Eggs, Fish Sauce, Thai Basil Leaves, and Roasted Cashew Nuts (crushed)