Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked jasmine rice
  • 2 cups water
  • 1 pineapple
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons palm sugar
  • 1 teaspoon curry powder
  • 2 tablespoons vegetable oil
  • ¼ cup minced red onion
  • 2 tablespoons minced garlic
  • 2 teaspoons minced ginger
  • 4 ounces shrimp (31/40 count, peeled and deveined)
  • ½ cup diced red bell pepper (¼-inch dice)
  • ½ cup green peas (fresh or frozen, defrosted)
  • ¼ cup sliced green onions
  • black pepper (as needed for seasoning)
  • cilantro leaves (for garnish)

Instruction

  • In a 3-quart sized saucepan, add rice and water. Bring to a boil and then turn down heat to a simmer and cover with a lid.
  • Simmer rice for 10 to 12 minutes, or until all of the water is absorbed and rice is tender.
  • Remove rice from the heat and allow to sit covered for 5 to 10 minutes.
  • Fluff rice with a fork and allow to cool while preparing the pineapple fried rice ingredients.
  • Cut the pineapple in half lengthwise and carve out wedges from both sides of the core.
  • Carefully cut out the core, to create a hollow bowl. Scrape the inside flesh with a spoon if needed after removing the core.
  • Cut the removed pineapple flesh into ½-inch pieces, reserving about 1 cup (7 ounces, 200g).
  • In a small bowl mix together fish sauce, soy sauce, sugar, and curry powder.
  • Heat a wok or large saute pan over high heat.
  • Add the vegetable oil, once hot add the onions, ginger, and garlic, stir-fry for 30 seconds.
  • Add the shrimp and cook until it turns pink in color, about 2 minutes.
  • Add the bell pepper and peas, cook 1 minute.
  • Add the rice, constantly stir to combine and cook for 2 minutes.
  • Add the fish sauce mixture and stir to combine.
  • Add the diced pineapple and green onions, stir to combine.
  • Season rice with black pepper as desired.
  • Transfer rice into pineapple bowl and garnish with cilantro leaves.