Thai Pineapple Fried Rice

Cut the pineapple in half lengthwise.

Find the core of the pineapple (it will usually be a lighter color) and make a cut along each side of it.

Cut a rectangle around the pineapple using a small paring knife. Leave about ½ inch border around the edges.

Make a few more cuts from left to right until you have a 3x6 grid.

Take a spoon, and scoop out each section. Leave the pineapple core for now. Set the pineapple you scoop out aside for later.

To remove the core, I like to run my paring knife along the bottom to make it easier to scoop out.

Once you have the pieces, that are attached to the core, cut off the core at the end of each piece. It is the tough woody piece at the tips. Discard the core and keep the rest of the pineapple pieces.

If there is a lot of pineapple left inside the bowl, use a spoon and scoop out any extra fruit to make it smooth. You can save the juice and bits for a drink, shake, ice cream or just eat it.

If you are using canned pineapples, drain them very well, dice them into small ¼ inch pieces, and set aside.If you are using fresh pineapple, cut 1 cup fresh pineapple into ¼ pieces and set them aside for later.

Finely mince 2 stalks green onions, separating the whites from the greens. We will use the whites in the fried rice and the greens as a garnish.

Peel and finely mince 2 cloves garlic and 1 onion (approx. ½ cup) and set it aside for later.

Break up 3 cups leftover cold rice by hand into small pieces. Aim to get them into individual pieces if possible.

In a small bowl, beat 2 large eggs with 1 teaspoon of oil and set aside.

In another small bowl, 2½ tablespoons fish sauce, ½ tablespoon oyster sauce, 1½ teaspoons sugar (or kecap manis), ¼ teaspoon shrimp paste (optional), 2 teaspoons Madras curry powder. Set this aside for later.

Make sure the 6-8 large shrimp has fully thawed, if you are using frozen shrimp. Peel it if it has a shell on it. I like to slice them in half length-wise, but you can choose to dice them or leave them whole. Set it aside for later. I

Set a large skillet or wok over the stove to medium-high heat and let it heat up. Once the pan is hot, add 2 tablespoons of oil, and 1 tablespoon butter (optional).

Add in ½ cup frozen vegetables, diced onions, and the whites of the green onion. Cook for about 2 minutes until the vegetables soften.

Next, add the minced garlic and cook it for 30 seconds.

Push aside the veggies, and add more oil to the pan. Then add the shrimp in and cook it for approximately 2 minutes until fully cooked, then stir fry it together with the veggies for a few seconds.

Push aside the vegetables and shrimp. Add a bit more oil to the pan, and add in the beaten egg. Let it cook for about 30 seconds until it is about 80% cooked.

Add the rice on top of the partially cooked eggs. Mix just the rice and the egg together and cook it together until the egg is fully cooked and the rice and eggs look dry (not mushy). This should take about 2 minutes. If there are still small chunks of rice, use the back of your spatula to break them up.

Mix the vegetables and shrimp back together with the rice and eggs, and pour the sauce and the greens of the green onion, and mix everything together until the sauce has evenly mixed with the rice.

Adjust the heat to high heat, add in the pineapple pieces, and stir fry for 1 minute.

Do a taste test. If you like it more salty, add more fish sauce or seasoning sauce.

Scoop the rice into the pineapple bowl. Top with 2 tablespoons crispy fried onions or shallots Your delicious Thai pineapple fried rice is ready to be served. Enjoy!