Khao Pad Sapparot — Pineapple Fried Rice with Shrimp

Ingredients

• 4 cups cold cooked jasmine rice, clumps broken up
• 10 oz Shrimp
• 1½ cups fresh pineapple, in ½-inch cubes
• 2 eggs, beaten
• 3 tbsp neutral oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 tsp curry powder
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• ½ tsp sugar
• ⅓ cup roasted cashews
• 3 scallions, sliced
• ½ cup golden raisins

Method

1. Heat 1 tbsp of the oil and sear the pineapple until the edges caramelize and some of its water cooks off, 3 minutes. Set aside — wet pineapple will steam your rice.
2. Add another tbsp of oil and cook the Shrimp until done: shrimp pink and curled, chicken at 165°F (74°C). Remove.
3. Add the last of the oil with the garlic and onion, cook 1 minute, then push aside and scramble the eggs until just set.
4. Add the rice and curry powder and press it against the pan, flipping every 30 seconds, until the grains are hot, separate, and lightly toasted, 3 minutes.
5. Return the pineapple and Shrimp, add fish sauce, soy sauce, sugar, cashews, and raisins, and toss. Finish with scallions and serve with lime and chili.