GROUP 1 – THAI PINEAPPLE FRIED RICE

Prep. Time: 25 minutes

Cook Time: 8 minutes

Total Time : 33 minutes

Serving: 2

A popular Thai dish bursting with flavours of curry powder, pops of fresh
pineapple and crunchy cashews. Serve in a pineapple bowl for that extra
"wow" factor. It's quick and easy, with the option to use coconut rice for
extra richness.

INGREDIENTS

 ▢1 ¼ tsp curry powder, see note 1

 ▢½ tsp white pepper
 ▢1 ½ tsp sugar
 ▢¼ tsp table salt
 ▢2 tsp soy sauce
 ▢2 tsp fish sauce
 ▢1 ½ tsp shrimp paste in oil, optional, see note 2
 ▢3 Tbsp neutral oil
 ▢12 medium to large shrimp, or as many as you
want, peeled and deveined, see note 3
 ▢2 eggs
 ▢375 grams cooked jasmine rice or coconut rice, recipe
follows, see note 4
 ▢½ cup small diced onions
 ▢1 cup fresh pineapple, ½" x ½" x 1" pieces
  ▢2 Tbsp raisins, optional
 ▢½ cup roasted cashews, unsalted
 ▢2 green onions, chopped
 ▢1 roma tomato, 1-inch diced
 ▢Pineapple bowl for serving, optional
 ▢Cucumber slices for serving, optional
 ▢Toasted shredded coconut for serving, optional, see note
5

Coconut Rice

 ▢¾ + ⅛ cup uncooked jasmine rice

 ▢½ cup water
 ▢½ cup coconut milk

INSTRUCTIONS
1. Cut the pineapple in half right through the green top, then use a
sharp paring knife to score the pineapple all around the edges to
create the bowl shape. Don't get to close to the edge or your bowl
will be flimsy.

2. Cut along the two sides of the core, angling your knife 45 degrees,
going deep enough to make sure the two cuts meet.

3. Remove the core; this is what will allow the pieces to be ready to use
without further chopping.

4. Score the pineapple into a grid, making each piece around 1-cm
wide, then use a flat-ish spoon to scoop out the pieces. The bottom
part is tricker to remove, but just hack it however you need to, as you
will already have enough nice pieces for the fried rice by the time
you get there.
For the Pineapple Fried Rice

5. Sear the shrimp in a hot work until they are done. Remove from the
pan.

6. In the same pan, add the eggs and scramble until 90% cooked.

7. Add the rice and onions and toss to mix.

8. Add all dry spices and seasonings and toss until well distributed.
 9. Add the pineapple and toss until the pineapple is heated through,
then let the rice toast while flipping a few times to develop some
charring.

10. Off heat, add the tomatoes, cashews and green onions.

11. Toss briefly just until mixed.

12. Serve on a plate or in the pineapple bowl and put the shrimp on
top!