After eleven years here I now eat more Thai food than Western. The only time I will eat rice, however, is like this:
Khao Pad Sappalot (Pineapple fried rice)
Ingredients
1 cup pineapple, chopped (save the shell to serve)
3 eggs
3 tablespoons oil
1/2 onion, diced
5 cloves garlic, chopped
1 tablespoon grated fresh ginger
2 cups cooked rice (at least 1 day old)
1 tablespoons fish sauce
2 tablespoons soy sauce
1-2 tablespoons curry powder (to taste)
1/2-1 tablespoon paprika (to taste)
1/2-1 tablespoon crushed red pepper
5-6 thai chiles
2 red bell peppers (or any vegetable), diced
1/4 cup cashews, roasted
1 cup cooked chicken pieces
3 green onions, sliced
pepper, to taste
Directions
Halve the pineapple lengthwise and hollow out each half. Cut the pineapple into 1 inch cubes and set aside.
Scramble the eggs with some oil in a wok; remove and set aside in a bowl. Heat oil in a wok with the onion, garlic, and ginger. Stir fry until softened, about 5 minutes. Add the cooked rice to the pan and fry for 2 to 3 minutes over high heat. Add fish sauce, soy sauce, curry, paprika, red pepper, and thai chilies; continue stir frying. Add bell peppers/vegetables, pineapple, cashews, and chicken as well as the scrambled eggs and stir fry until combined and cooked. Adjust spices to taste.
Remove from the heat and fill prepared pineapple with rice for serving. Garnish with green onions.
Works well with shrimp instead of the chicken.
Khao Pad Sappalot (Pineapple fried rice)
Ingredients
1 cup pineapple, chopped (save the shell to serve)
3 eggs
3 tablespoons oil
1/2 onion, diced
5 cloves garlic, chopped
1 tablespoon grated fresh ginger
2 cups cooked rice (at least 1 day old)
1 tablespoons fish sauce
2 tablespoons soy sauce
1-2 tablespoons curry powder (to taste)
1/2-1 tablespoon paprika (to taste)
1/2-1 tablespoon crushed red pepper
5-6 thai chiles
2 red bell peppers (or any vegetable), diced
1/4 cup cashews, roasted
1 cup cooked chicken pieces
3 green onions, sliced
pepper, to taste
Directions
Halve the pineapple lengthwise and hollow out each half. Cut the pineapple into 1 inch cubes and set aside.
Scramble the eggs with some oil in a wok; remove and set aside in a bowl. Heat oil in a wok with the onion, garlic, and ginger. Stir fry until softened, about 5 minutes. Add the cooked rice to the pan and fry for 2 to 3 minutes over high heat. Add fish sauce, soy sauce, curry, paprika, red pepper, and thai chilies; continue stir frying. Add bell peppers/vegetables, pineapple, cashews, and chicken as well as the scrambled eggs and stir fry until combined and cooked. Adjust spices to taste.
Remove from the heat and fill prepared pineapple with rice for serving. Garnish with green onions.
Works well with shrimp instead of the chicken.
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