Pineapple Fried Rice

Did you know that the pineapple has loads of protein-digesting enyzmes called bromelain (extracts of which is used to make tenderizer for meat) which is anti-inflammatory and is recommended for treating of arthritis, repair of injured tissues, stomach ulcers and even reduction of blood clotting by removing cholesterial plaque from arterial walls?

A nice change to Chinese fried rice, Thai pineapple fried rice is tangy and extra tasty if you serve it in a pineapple bowl. Hub seems to order this every time we eat Thai and I'll be digging for and complaining about the miserly bits of pineapple. If you cook it at home, don't overdose on the pineapple or the fried rice will be heavy and soggy.



Pineapple Fried Rice

1 pineapple, about 2 kg
1 cup pineapple flesh, cut into small bits
5 cups cooked rice (must be day-old)
4 cloves garlic, minced
3 small red onions/shallots, sliced thinly
300g prawns (or crabmeat, or both), shelled and cut into small bits
100 to 200g pork, cut into 1 cm cubes
2 chinese sausages, cut into 1 cm cubes
2 T spring onions, chopped finely
2 to 3 T fish sauce (use Thai or Vietnamese but not Korean; too salty)
2 T light soy sauce
white pepper
red chilies, cut into thin rings

1. It is best to use overnight or day-old rice or the fried rice will be heavy and clumpy. If chilled rice is hard and clumped, put it in a colander and run water over, using your hand to separate the grains quickly. Drain very well, let it dry for at least 1 hour or more. This will give loose, separate grains of rice making it very easy to fry. This is what all restaurants do, an invaluable inside tip from my friend SM. You can use clumped rice straight from the fridge but if you are cooking a lot, it'll be hard to separate all the grains, an important criteria of good fried rice.

2. Cut the upper third of the pineapple off, lengthwise. Cut out the flesh all around, leaving about 1.5 cm thickness on the shell. Chop about 1 cup of pineapple into small bits, squeeze lightly to remove some of the juice. Add 1/4 t salt to the pineapple. This will reduce the acidity.

3. Put 2 T oil in a wok and fry the red onions until crispy, remove and set aside.

4. Add 2 T oil to the same wok and add the sausage, stirring well. When it is lightly golden, add the garlic, fry a minute, then add the pork, and then the prawns. When pork is cooked, add the pineapple (but not the juice that comes out), fry a minute or so and then add the rice.

5. Add the soy sauce, pepper and fish sauce to taste. Fry until rice is fragrant and dry. Add the spring onions. Put fried rice into the pineapple bowl and sprinkle the fried onions and chilies over to garnish.

note: raisins can be added in step 4 for extra flavor and taste.