Pineapple Fried Jasmine Rice-Thailand
I want to start this post by saying that frying rice and not burning it is apparently a skill one must acquire. I have utter new found respect for every food establishment that makes fried rice perfectly.
A couple of weeks ago I borrowed a really nice cookbook from my local library-Easy Thai Cooking by Robert Danhi. Although I’ve made everything from Japanese to Korean to Vietnamese, I’ve never made Thai food before even though Thailand is on my list of Southeast Asian countries I hope to visit so the enticing cookbook seemed like a good time to start.
The cookbook has a lot of delicious sounding recipes but I ultimately settled on making Pineapple Fried Jasmine Rice. Although the author notes that “for a dramatic presentation some people like to serve the rice in a halved pineapple” I kept it on the simpler side by just serving it out of my wok.
Pineapple Fried Jasmine Rice
Preparation time: 10 min
Cooking time: 15 min
2 tablespoons oil (divided use)
1 egg, lightly beaten
1/2 cup diced red onion
1 tablespoon minced ginger
1 tablespoon minced garlic
4 cups cooked or leftover Jasmine rice
2 tablespoons chili paste in soya bean oil
1 tablespoon fish sauce
1/4 teaspoon ground white pepper
1/4 teaspoon sea salt or kosher salt
1 cup diced pineapple, fresh or canned (if canned, drain well before using)
1/2 cup roughly chopped coriander leaves (cilantro)
1/2 cup toasted cashews, roughly chopped
2 limes cut into wedges, to garnish
1 cucumber, peeled, thinly sliced diagonally, to garnish
-Heat one tablespoon of the oil in a large non-stick skillet or wok over highest heat until it begins to smoke. Pour the egg into the skillet and tilt to make a thin layer. Cook until semi-set, then scramble the eggs until lightly browned and broken up. Remove the eggs from the skillet and set aside.
-Coat the same skillet with the remaining tablespoon of oil and stir-fry the onion, ginger, and garlic for about 30 seconds-until the onions become translucent and the garlic just begins to brown.
-Stir in the rice, chili paste, fish sauce, pepper and salt. Mix to coat the rice with all the ingredients, then stop stirring and let it cook for 15-second increments, to achieve some brown bits. Continue this process for about 3-5 minutes until the rice is nicely browned.
-Add the cooked egg and diced pineapple and cook for about a minute to heat the pineapple. Stir in the chopped coriander leaves.
-Transfer to a platter, sprinkle the cashews on top and garnish with the lime, cucumber, and coriander sprigs.