INGREDIENTS:
- 1 cup pineapple tidbits (fresh is better, but canned works too)
- 4 cups cooked rice, preferably at least 1 day old
- 4 Tbsp oil for stir-frying
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 red or green chili (de-seeded if milder rice is desired)
- 1/2 cup roasted unsalted cashews
- 1/2 cup frozen peas
- 1 egg, beaten (omit if vegan)
- 1/4 cup currants (or raisins)
- 3 Tbsp. chicken or vegetable stock
- 3 Tbsp. fish sauce (or substitute 3+ 1/2 Tbsp. soy sauce if vegetarian)
- 2 tsp. curry powder
- 1 tsp. sugar
- 3 spring onions, finely sliced
- 1/3 cup fresh coriander
- Optional: 8-12 fresh shrimp/prawns
Step #1: Start by preparing the rice. Add a little oil to the rice (up to 1 Tbsp.) and work through with your fingers. You want to separate the grains of rice, so that they don't stick together. Set aside.
Step #2:Swirl 3 Tbsp. oil around a wok or large frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. If using shrimp, add them now as well. Cooking tip: If wok/pan becomes too dry, add a little stock or a touch of water instead of more oil.
Step #3: Push aside the shallots, garlic, and chili to make room for the egg (if using). Add the beaten egg to the wok/pan, and stir fry quickly to cook (like making scrambled eggs).
Step #4:Mix together the chicken or vegetable stock, fish sauce (or soy sauce), curry powder, and sugar. Stir well, then add to wok/pan.
Step #5:Add the cashews and stir-fry for 30 seconds.
Step #6: Now add the prepared rice to the wok/pan. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Break up any lumps with your utensil or a fork. Cooking Tip: Don't be tempted to add any more water/broth or other liquids to the rice at this point, or it will end up mushy. You can push ingredients aside and add a little more oil to the bottom of the pan if rice is sticking. Also, continually lift/scoop up rice from the bottom of the pan, tossing rather than stirring it.
Step #7: Add the frozen peas, currents (or raisins), and pineapple. Stir-fry to mix in.
Step #8: Continue stir frying until everything is integrated (1-2 more minutes). Cooking tip: You should be able to hear some rice "popping" or crackling in the pan. Finally, do a taste test. If not salty enough, add 1 tsp to 1 Tbsp. more fish sauce (or salt if vegetarian). If not spicy enough, add more chopped fresh chili. If too salty for your taste, add a squeeze of lime or lemon juice.
Step #9:To serve, sprinkle with spring onion and coriander. Serve on a platter, or, as they do in Thailand, in a pineapple, as shown.
KISS TO ALL
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