DSCN6623Scrumptious 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)

15 raisins

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

1 egg

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.




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