Colorful Thai-style fried rice with sweet pineapple, crisp vegetables, and crunchy cashews, all presented inside a hollowed pineapple shell.
# What You Need:
→ Main
01 - 1 large ripe pineapple
02 - 3 cups cooked jasmine rice (preferably day-old)
03 - 2 tablespoons vegetable oil
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 medium carrot, diced
07 - 1 red bell pepper, diced
08 - 2 large eggs, lightly beaten (optional)
09 - ½ cup frozen peas
10 - ½ cup unsalted roasted cashews
11 - ½ cup pineapple flesh, diced (from the hollowed pineapple)
12 - 3 scallions, sliced
13 - ¼ cup raisins or golden sultanas (optional)
→ Seasonings & Sauces
14 - 2 tablespoons soy sauce (use tamari for gluten-free)
15 - 1 tablespoon fish sauce (optional)
16 - 1 teaspoon curry powder
17 - ½ teaspoon white pepper
18 - 1 teaspoon sugar
19 - Salt, to taste
→ Garnish
20 - Fresh cilantro leaves
21 - Lime wedges
# How To Make:
01 - Slice the pineapple in half lengthwise, keeping the leaves attached. Carefully carve out the flesh leaving a ½-inch thick shell. Dice ½ cup of the pineapple flesh for the rice and reserve the rest. Set the pineapple shells aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add diced onion and minced garlic; sauté until fragrant, about 1 minute.
03 - Add diced carrot and red bell pepper. Stir-fry for 2 to 3 minutes until vegetables begin to soften.
04 - Push vegetables to one side of the pan. Pour in beaten eggs and scramble until just set, if using.
05 - Add cooked jasmine rice, breaking up any clumps. Stir in frozen peas, diced pineapple flesh, roasted cashews, and raisins if using. Mix thoroughly.
06 - Incorporate soy sauce, fish sauce if applicable, curry powder, white pepper, sugar, and salt to taste. Stir-fry mixture for 2 to 3 minutes until everything is heated and combined evenly.
07 - Stir in sliced scallions quickly to finish the dish.
08 - Spoon the fried rice into the reserved pineapple shells. Garnish with fresh cilantro leaves and serve alongside lime wedges.
