This Thai street food specialty with its pineapple bowl always reminds Marion of beach holidays. Making the bowl is fiddly but fun, then pile in the stir-fried bacon, prawns, cashews, egg and rice and top with fresh coriander.
Pineapple Fried Rice
1 pineapple
1 tbsp vegetable oil
50g diced bacon
1 onion, diced
3 garlic cloves, roughly chopped
¼ cup cashews
250g peeled and deveined prawns
2 eggs, lightly whisked
2 cups cooked rice
1 tsp curry powder
1 tbsp soy sauce
2 tbsp fish sauce
¼ tsp white pepper
roughly chopped coriander to serve (optional)
- To prepare the pineapple bowl, slice the pineapple lengthwise, just off centre. Set aside the smaller slice for another use. Use a knife to cut around the perimeter of the pineapple meat to form a bowl shape. Then cut the pineapple meat into slices. Use a spoon to scoop out the pineapple pieces. Cut the core out of the pineapple pieces and dice the pineapple meat (you only need about a 1/3 of a cup of pineapple pieces for the fried rice.
- Heat the vegetable oil in wok or frying pan over high heat. Add the bacon and cook for 2 minutes or until bacon fat has rendered and the bacon is crispy. Then add the onion, garlic and cashews. Stir-fry for another minute until onion is soft and starting to char at the edges. Add the prawns and stir-fry until almost cooked. Push ingredients to the sides of the wok and add the egg into the middle. Allow to set for a minute and then stir-fry to combine.
- Add the rice, curry powder, soy sauce, fish sauce and pepper. Stir-fry until well combined. Add coriander and toss to combine. Serve in your pineapple bowl.
