Thai Stir Fried Rice and Pineapple
1 pineapple
2 to 3 tablespoons chopped shallots
1 to 2 tablespoons grated ginger
4 to 5 jalapeno peppers
the green of 2 spring onions, coarsely chopped
1 tablespoon chopped coriander/cilantro
2 tablespoons dried shrimp
2 to 3 tablespoons garlic, coarsely chopped
1 to 2 tablespoons fish sauce
1 teaspoon sugar
2 cups cold, steamed Thai jasmine rice and coriander leaves as garnish
Cut the pineapple in half lengthwise, and scoop out the fruit, then chop it into bite sized chunks. Put the fruit in a bowl and add the shallots, jalapeno, ginger, scallion and coriander, mix and set aside. Add a pinch of salt to bring out the juice. In a wok heat about a tablespoon of oil, and stir fry the shrimp until crispy, and the oil is aromatic. Remove the shrimp with a slotted spoon and drain, then set aside. Add a further tablespoon of oil, and stir fry the garlic until golden brown. Add the rice, and stir thoroughly. Add the fish sauce and sugar, and continue stirring. When the rice is heated through, add the pineapple mixture and cooked shrimp, and stir until thoroughly heated through. Pour the mixture into the pineapple shells, garnish and serve.
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