This is a tourist favourite – who wouldn’t want to eat out of an exotic real pineapple bowl on holiday?! For best results use the fresh pineapple from inside the shell-bowl in as an ingredient.
If you are making the dish without the use of a whole pineapple you could use canned portions instead. Just leave out step 4 and serve straight from the wok. (Serves 2)
Serves 2
Ingredients:
- 1 1/2 tbsp vegetable oil
- 2 garlic gloves, chopped
- 1/4 cup diced carrot
- 35g diced ham
- 1 tbsp cashew nuts
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 cup pineapple, diced
- 2 cups steamed rice, cooled
- 1 spring onion, chopped
- 1/4 tsp ground pepper
- 1 tsp Thai curry powder
Method:
- Heat the oil in a wok over medium heat, add chopped garlic. Cook until golden.
- Add carrots and onion, stir fry until cooked through then add ham, cashew nuts and pineapple. Season with curry powder, sugar and salt.
- Add steamed rice, mix well and gently stir fry. Transfer fried rice into a hollowed pineapple shell as a serving bowl.
- Bake in the oven at 150◦C for approximately 10-15 minutes.
Recipe by kind permission of Very Thai