Pineapple Fried Rice (Khao Pad Sapparot)

Ingredients

• 1 small ripe pineapple
• 500g cooked and fully chilled jasmine rice, from about 220g uncooked
• 250g raw peeled king prawns
• 3 tbsp vegetable oil
• 4 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 1 tbsp mild yellow curry powder
• 2 eggs
• 50g unsalted cashew nuts, toasted
• 40g sultanas
• 3 spring onions, sliced
• 2 tbsp light soy sauce
• 1 tbsp fish sauce
• 1 tsp caster sugar
• 2 tbsp chopped fresh coriander

Method

1. Cut the pineapple in half lengthways through the crown. Cut out the flesh, leaving a 1cm shell. Remove the hard core and cut 150g of the flesh into small chunks, saving the rest for another use.

2. Heat 2 tbsp of the oil in a wok over a high heat. Fry the garlic and onion for 1 minute, add the curry powder and stir for 15 seconds.

3. Add the prawns and stir-fry for 2 minutes until pink. Push to one side.

4. Add the remaining oil and the eggs and scramble for 30 seconds. Add the rice, breaking up any lumps, and stir-fry for 3 minutes.

5. Season with the soy sauce, fish sauce and sugar. Add the pineapple chunks, cashews and sultanas and toss for 1 minute.

6. Fold in the spring onions and coriander. Pile into the pineapple shells and serve immediately.