Pineapple fried rice with prawns and cashew nuts


Fried rice is part of daily Thai cuisine. There are many varieties, with various kinds of meat or seafood. Traditionally, pineapple stir-fry rice is associated with prawns. It is a rice with sweet and sour notes that will please the whole family. To make it a success there are some tips to know, discover them below.

Serves 2 people.


2 tablespoons vegetable oil

25 g cashew nuts

150 g prawns, peeled and deveined

2 garlic cloves, chopped

50 g onion, diced

150 g pineapple, cut into 1 cm cubes

1 teaspoon red curry paste or 1 teaspoon of curry powder

1 tablespoon fish sauce

400 g rice, cooked and refrigerated

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 beaten egg

10 g spring onions, coarsely chopped

3 coriander sprigs, coarsely chopped


Garnish with 2 lime wedges and cucumber slices.


Heat the oil and brown the cashew nuts, stirring constantly so that they take on an even color. Then place them on kitchen paper.


Stir-fry the prawns until they are about 70% cooked (1 to 2 minutes cooking time depending on size), then add garlic and onion and brown briefly. Then add pineapple, curry and fish sauce. Stir briefly.


Add rice, soy sauce and oyster sauce. Mix vigorously and then push all the rice to one side of the pan or wok and scramble the egg on the other side. When the egg is dry, mix all the ingredients, including cashew nuts, spring onions and coriander.


Serve immediately. Garnish with lime and cucumber.


Tips:

As is often the case with Thai stir-fried rice and noodles, the success of the recipe depends on the speed of execution. In the case of this recipe, make sure that the rice is warmed up and evenly seasoned in the shortest possible time. Otherwise the rice will soak in pineapple and it will not have the desired texture.


The rice must be cooked in advance and refrigerated. It will be even better if the rice has been cooked the day before.


For this recipe you should preferably use a young pineapple or a sour pineapple variety. This way the pineapple will not be juicy and will have just the right amount of acidity. If you have a very ripe and/or very sweet pineapple, you will have to drain it well so that no pineapple juice gets into the preparation and garnish with more lime to restore the sweet and sour balance.

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