Tuesday, September 9, 2014
Pineapple Fried Rice
1 fresh pineapple
8 Tbls vegetable oil
4 eggs, beaten
8 cloves garlic, finely chopped
1 pound bay shrimp, peeled and deveined
1 pound ham, brunoise cut
6 oz sweet corn kernels
6 oz peas
2 Thai chilis, finely diced
4 Tbls ginger, finely diced
1½ quarts cooked jasmine rice, cooled
4 Tbls soy sauce (more if needed)
4 oz cashews, roasted, salted and roughly chopped
cilantro leaves, whole, for garnish
Preheat the oven for 350˚. Cut the pineapple in half, lengthways. Scoop the flesh out of both halves using a spoon and paring knife, leaving two shells with ½" thick flesh remaining. Cut the pineapple flesh into small cubes, discarding the core.
Wrap pineapple leaves in foil to prevent burning. Place shells on baking tray; bake for 10-15 minutes. (This seals in juice and prevents it leaking into fried rice when it's placed in shells.
Heat a small amount of oil in a walk over medium heat. Pour in egg and swirl pan to coat with egg, forming a think omelette. Cook util egg is set and slightly brown on underside, about 2 minutes. Flip to brown the other side. Remove from pan; cool slightly. Roll up and cut into thin strips.
Heat 1 Tbls oil in wok. Stir fry garlic over medium heat until light brown. Add shrimp, ham, corn, peas, chili pepper and ginger. Stir fry 2 minutes or until shrimp turns pink. Add cooked rice, soy sauce, and pineapple; toss over medium heat for 5-7 minutes. Gently fold in egg strips. Taste; adjust seasoning if/as needed.
Fill pineapple halves with fried rice; sprinkle with cashews and garnish with cilantro.