In my travels abroad I have visited Thailand once on cruise and then returned on my honeymoon not that may years later. Both these times I have been surprised by the food, especially with the small cafes and restaurants on road sides and by the sea. This recipe reminds me of when I was at Patong Bay and the fried rice was served in a pinapple.
I’m not one for wasting anything so I prefer to peel the pineapple to get as much as I can. Ideally, if this was for two people, reserve half the pineaaple to roast as in recipe No.16. Also, fried rice is almost always a dish in my house that is made mid week when shopping is required. I keep my frozen veg and some freshly chopped pinapple in the freezer for that very cause. This is a handy recipe for that midweek lull and when your panty ingredients are all that’s left. I use the term handfuls here because for this meal it is the perfect measure.
Time: 30 minutes
1 Pineapple – diced
2 handfuls of frozen peas
50g of cashew nuts
1-3 tablespoons of Soy Sauce
200g of white rice (weight is uncooked)
- Wash your rice twice to remove any broken grains and then cook as per pack instructions. Leave to cool to room temperture.
- Dice a carrot and a pepper and add to a large wok and fry until the pepper becomes tender. Remove from pan.
- Make the fried rice by adding a little oil to the wok and then the rice. Keep on a medium heat and stir for one minute. Add the soy sauce and stir.
- Make a well in the center of the pan and break two eggs into the well. Stir the eggs breaking the yolk and leave to cook though. Once cooked break up and stir through the rice.
- Add the pineapple, peas and cashews to the pan, and cook though until the pineapple is warm. Add the carrots and peppers back to the mix and stir until well combined.