Thai Fried Pineapple Rice - Part 1

. This is a good dish for when you have company or attend a potluck.

• It is an attractive dish and most people really like it.
• It can be cooked ahead and then warmed up before serving.

While this is not really a difficult dish to prepare, it is important that you plan ahead and are organized when you begin cooking. This post covers the advance preparation steps. Note: The white rice should be cooked and refrigerated at least one day in advance, and I actually prefer 2 or 3 days in advance.

Shopping or Inventory List:

A whole Fresh Pineapple
3 Cups Cooked rice (1 Cup raw, Thai Fragrant Jasmine preferred)
1 Cup small raw peanuts with husks - for garnish
1 Egg
¾ Cup Chinese style sausage
¾ Cup Shallots
1 clove Garlic finely chopped
¼ Cup Shrimp
½ Cup Luncheon Meat (Spam) – Optional
¼ Cup Frozen Petite Peas
Oils: Peanut (or vegetable) for frying, Sesame for flavor
3 teaspoons Fish Sauce (or Soy Sauce if you prefer)
1 Tablespoon Turmeric Powder
Salt or soy sauce (optional)
White pepper powder
1 Tablespoon sugar
1 pinch of Cinnamon Powder
Prawn Crackers make a nice accompaniment to the rice

Advance Preparation Steps:

• Up to three days ahead (at least one day ahead): Cook the rice in advance and refrigerate
• Up to two days ahead: fry ¼ Cup finely chopped shallots in 2 Tbsps of peanut oil until brown, reserve oil for other use and put shallots in an airtight container for garnish
• Up to a day ahead: Make a boat (if desired). Discard core. Chop ½ cup of flesh and reserve, and ½ cup of ½ inch cubes to make sweet pineapple, save ½ cup of juice
• Up to a day ahead: Make sweet pineapple by cooking ½ cup of cubed pineapple in a small pan with 1 Tablespoon of sugar and a pinch of cinnamon, let cool
• Fry peanuts (no need for oil) for about 5 minutes

Prior to cooking:

• Cut sausage in half lengthwise then into ¼ inch slices
• Cut luncheon meat into ¼ inch cubes
• Mince the garlic
• Finely chop remaining shallots
• Measure other ingredients
• If using them, fry the Prawn Crackers

Remaining steps will be covered in Part 2

Thai Fried Pineapple Rice - Part 2

. See the Ingredient List in Part 1 (where the time consuming work was done). Now, the actual cooking will be fairly quick and easy.

Utensils:

• A large wok or a very large frying pan
• A Chinese or wooden spatula
• A large bowl for serving
• About 6 small bowls for reserving cooked ingredients until later steps
• Some small spoons available for tasting and spreading garnishes

Cooking Steps:

• Heat the wok, add a bit of oil, scramble the eggs, cook lightly, set aside
• Fry the Chinese Sausage on medium heat for one minute, set aside
• With 2 Tablespoons of peanut (or vegetable) oil, add the finely chopped shallots, and cook over medium heat for 30 seconds. Add garlic and cook another minute
• Add shrimp pieces and cook until they have a bit of color
• Add the luncheon meat and cook about 5 minutes
• Add the chopped raw pineapple for a quick fry then set all ingredients aside
• Add 1 Tablespoon peanut oil and 1 teaspoon sesame oil and cold 'cooked rice' to the pan and fry (about 5 minutes)
• Add 3 teaspoons fish sauce and 1 Tbsp turmeric powder (and soy sauce if desired)- mix well
• Add previously reserved shrimp, luncheon meat, sausage, pineapple, eggs, plus peas and 1 Tbsp pineapple juice (more if dry) sprinkle with a pinch of white pepper powder
• Mix well, cook 5 minutes on medium heat, turn off and let cool Transfer to pineapple boat and cook in oven for 10 minutes at 350 degrees (if desired). Otherwise, cover and heat the mixture in wok shortly before serving and transfer to bowl.
• Garnish with crispy shallots, sweet pineapple, fried peanuts (the garnish is important)

Ready to serve!

This photo is a double batch