Scrumptious Thai food! Great recipe from The Nimman Thai Cooking School and my kind teacher Khun Rimdar.
1 1/2 cups of cooked white rice
100 grams of chicken breast, sliced diagonally
1 sheet of ham, cut into small squares
1/4 cup of sliced white onion
1/4 cup of mixed frozen vegetables (defrosted)
1/4 cup fresh pineapple (cut into small cubes)
1/4 teaspoon of salt
1/2 teaspoon of sugar
1/4 teaspoon of white pepper
1/4 teaspoon of curry powder
1/4 cup of roasted cashew nuts
3 tablespoons of cooking oil (soybean oil)
1- Heat the cooking oil in the wok, add the onion and stir it until it is shiny.
2- Then add the chicken pieces (or prawns) and continue to stir until the chicken is 80% cooked. Set the onion and chicken aside in the wok.
3- Add the egg and break the egg yolk (see picture below).
4- When the egg is cooked stir it well with the onion and chicken mixture.
5 – Add the mixed frozen vegetables, pineapple, ham and raisins. Stir well.
6- Add the rice together with the salt, sugar, curry powder and cashew nuts. Mix well together.
7- Turn the heat off and serve in a pineapple shell.
8- Or using a sharp knife trim the top and bottom ends of an unpeel pineapple. Slice the pineapple into slices and grill them until they are caramelized.
9- Put the pineapple slices on each serving dish. Use a cup and fill it with rice and flatten it with a spoon. Invert the cup onto the pineapple slices.
10- Sprinkle the rice with fried shallots and cashew nuts.
- You can used prawns, or both chicken and prawns.
- I like to add the sugar, salt and curry powder on top of the rice. See picture, it just makes life easier.
- Use fresh pineapple when available, or canned pineapples.
- Fried rice is best done with leftover rice that has been refrigerated at least overnight. It has less moisture.