Rice recipeThai Pineapple Fried Rice (ข้าวผัดสัปปะรด Kao Pad Sub-Pa-Ros )

This Thai recipe serves: 2

Serving rice in a pineapple shell is a charming tradition that brings a festive atmosphere to the simplest meal. If you prefer, serve it in a medium-sized serving dish, mounding it high. Although Jasmine is the prized rice in Thailand, I believe its delicate flavor is lost when cooked in a dish like this.This dish comes from the south of Thailand, an area which has been influenced greatly by the foods of India and Malaysia.

Ingredients
2 cups cooked jasmine rice
1 fresh pineapple (cut in half,remove fruit)
1/2 cup(s) pineapple pieces
1 cup small shrimp peeled and deveined
2 tablespoon(s) oil
1 teaspoon(s) finely chopped garlic
1/3 cup diced carrot1/3 cup diced onion
1 tablespoon butter
1/3 cup sweet peas1/3 cup raisin

Seasoning sauce ingredients
1 teaspoon sea salt

1 teaspoon sugar

1 teaspoon white pepper

2 tablespoons light soy sauce

For the garnish
fried cashewnuts

Cooking Instructions
1. In a wok at medium-high heat, add the garlic and oil and stir until golden brown. Add the shrimp and cook for 3 more minutes, stirring occasionally. Follow with carrot and onion, stirring for 2 minutes

2. Add rice, butter, salt, sugar, white pepper, sweet pea, raisin, soy sauce and fresh pineapple and stir until the ingredients are thoroughly mixed, approximately 3 minutes. Remove from heat, place in hollowed-out pineapple halves and top with cashewnuts before serving.