PINEAPPLE FRIED RICE
Special days call for out-ofthe-ordinary dishes or at least ones that LOOK like they required heavy lifting. This Thaiinspired Khao Pad Sapparot (pineapple fried rice) with shrimp only looks fancy. Admittedly, it takes a deft hand to cut the fresh pineapple into chunks, but you could easily use canned pineapple. The rice component is an easy one-pan stir fry. If you make the rice a day before, it all comes together in less than 10 minutes.
Look for pineapples that are golden and smell sweet. A ripe pineapple will yield slightly to pressure. If you don’t like seafood, substitute cubed chicken breast for the shrimp. If you’re cooking for someone who has a gluten sensitivity, know that oyster sauce typically is not gluten-free. 1 fresh pineapple 2 tablespoons cooking oil 12 ounces shrimp, peeled and deveined but with tails intact
4 cloves garlic, minced 1 onion, finely chopped 1 tablespoon curry powder, or more to taste
4 cups cooked long-grain white rice, cold and chilled 1 cup raisins
½ cup cashews
1 handful cherry tomatoes, halved
2 tablespoons fish sauce 1 tablespoon oyster sauce ½ tablespoon sugar Salt to taste
3 stalks green onions, thinly sliced, for garnish
Cut pineapple lengthwise and through the leaves into halves with a large knife. With a small serrated paring knife, cut around the edge of the pineapple leaving about ¾ of an inch border. Remove center core by cutting down both sides of the core at a slight angle; discard.
Slice pineapple into chunks down each side, being careful not to cut through the skin. Use a large serving spoon, scoop out chunks and set aside. You may have to use some muscle to scrape out the last of the fruit. Save hollowed-out pineapples for serving.
Heat oil over medium-high in wok or large skillet. When oil is hot, add shrimp and fry for 3-4 minutes or until fully cooked. Shrimp are done when flesh is fully opaque and bright pink. Scoop out shrimp, transfer to plate and set aside.
Adjust heat to medium-low. Add garlic and onion to pan and cook for 1 minute or until aromatic. Add curry powder and cook briefly, stirring constantly, until fragrant.
Add cooked rice to pan and increase heat to mediumhigh. Pat rice grains down with spatula, then fold rice over. Do this a few times until all rice is separated and fully coated with curry.
Add raisins, pineapple, cashews and tomatoes and mix everything well. Return half of cooked shrimp to wok. Season mixture with fish sauce, oyster sauce and sugar. Stir to mix well. Taste and adjust seasoning with salt, if needed.
Divide pineapple mixture between pineapple halves and garnish with remaining shrimp and green onions.
Serves 4.