Monday, 27 June 2011

Thai Pineapple Fried Rice

I ate a lot of pizza during my teenage years, and thanks to often sharing with my best friend Michael, lots of them were Hawaiian.  Yes, that's right, Hawaiian; the much derided and controversial combination of cheap plastic ham and tinned pineapple. Now I'm a little older I still eat plenty of pizza, and thanks to sharing with the Ewing, lots of them are still Hawaiian.

I'm quite happy to drive 30 miles for lesser galangal or take two trains just for a certain type of salami, but sometimes its good to just enjoy relaxing on the sofa with a slice of pie and a cold beer. I do however still have some standards.  It's still only acceptable as a topping on the slightly soggy, gloopy, deep pan stuff that arrives steaming in its red cardboard box, and it must be generously covered in a fiery rain of Tabasco sauce to balance the sweetness.  A truly discerning palate...

Digressions aside.  Pineapple is often used in savoury dishes to great effect.  Mexican al pastor and good old sweet and sour would be pale imitations without the tropical fruit.  Thais also feature pineapple heavily in their cuisine, and here mixed with a little curry powder and some prawns, it makes a perfect marriage of fruit and spice.  (For bonus tropical kitsch points serve the rice in a hollowed out pineapple half.)

This version features prawns, peppers, spring onion and the last asparagus spears, rescued from the depths of the salad drawer, but substitute what ever meat and veg are to hand.  I usually garnish it with plenty of coriander and maybe some roasted cashew/peanuts.  And of course a cold beer.

Thai Pineapple Fried Rice

200g Cold cooked rice
200g Large prawns (or substitute chicken, pork etc)
1 Red pepper, cut into strips
1 Bunch spring onions sliced
1 Bunch asparagus or handful of green beans
Half a pineapple, cubed and cored
1 Clove garlic, chopped
1 Medium red chilli, chopped
1 Tbsp Medium curry powder
1 Tbsp Soy
1 Tbsp Vegetable oil
Soy sauce to taste

To finish
Bunch of coriander, chopped
Handful of roasted cashews/peanuts

Heat the oil in a wok, add the curry powder, chilli, garlic and spring onion and stir fry for a few minutes.
Add the pepper, asparagus and pineapple and chilli and cook for a further five minutes.
Add the prawns and cook until pink (if already cooked just briefly heat through or they will toughen).
Finally add rice and heat through.
Season with soy to taste.
Garnish with coriander and/or roasted nuts.

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