Recipe Cuisine: Thai
Theme: Fast & Fab
Thai Pineapple fried rice with soy sauce and Chinese sausage.
By: Effie Mandas
Ingredients
- 3 cups cooked Jasmin Rice ( day old is best )
- 1 pineapple ( halved and hollowed, reserve chunks)
- 2 Chinese sausages ( Lap Cheong ) sliced
- 2 Eggs , lightly beaten
- 1 cup diced fresh pineapple
- 1/2 cup peas
- 1/2 cup diced carrots
- 2 spring onions sliced
- 2 cloves garlic , minced
- 1 small brown onion diced.
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tbsp curry powder
- 2 tbsp vegetable oil
Product used in recipe
- LEE KUM KEE - SALT REDUCED SOY SAUCE
- LEE KUM KEE - SALT REDUCED SOY SAUCE
Method
- Prepare the pineapple boat Slice pineapple in half lengthwise. Carefully scoop out the flesh and dice it. Set shell aside for serving,
- Cook the sausage. Heat 1 tbsp oil in a wok over medium heat. Add sliced Chinese sausage and cook until slightly caramelised and fragrant. Remove and set aside.
- Scramble the eggs Add a little more oil if needed. Pour ir beaten eggs and scramble softly Remove and set aside
- Build the flavour. Add remaining oil. Sauté garlic and onion until fragrant. Add carrots and peas; stir-fry 2 minutes.
- Add rice. Break up rice and toss into wok, Stir-fry on high heat until heated through.
- Season . Add soy sauce, oyster sauce, fish sauce, sugar, white pepper, and curry powder. Toss well so rice turns golden and evenly coated.
- Add back Chinese sausage, scrambled egg, pineapple chunks, and spring onions. Toss quickly for 1-2 minutes.
- To ServeSpoon the fried rice into the hollowed pineapple halves Top with cashews, coriander. or sliced chilli for extra flair.
