ข้าวผัดสับปะรด

วัตถุดิบ(สำหรับ 1 main course portion (about 1.5 cups per serving))

• 2 cups Cooked jasmine rice (preferably day-old)
• 1 cup Fresh pineapple (diced, or use pineapple shell for serving)
• 100g Shrimp (peeled and deveined, or substitute with diced chicken breast)
• 1 large Egg
• 1/2 cup Carrot (diced)
• 1/3 cup Green peas (fresh or frozen)
• 1/4 cup Onion (finely chopped)
• 2 cloves Garlic (minced)
• 2 tbsp Cashew nuts (lightly toasted) - ไม่จำเป็น
• 1 tbsp Raisins - ไม่จำเป็น
• 1 tbsp Soy sauce (low sodium)
• 1 tsp Fish sauce
• 1/2 tsp Curry powder (Thai yellow curry powder)
• 2 tbsp Scallions (sliced)
• 2 tbsp Fresh cilantro (chopped, for garnish) - ไม่จำเป็น
• 1 tbsp Vegetable oil (or canola oil)
• to serve Lime wedges - ไม่จำเป็น

วิธีทำ

1. 1

   Prepare all ingredients before cooking. Dice pineapple, chop vegetables, and pat shrimp dry. If using leftover rice, fluff it to separate grains.

   5 minutes

   Use cold, day-old rice to prevent clumping and ensure a fluffy texture.

2. 2

   Heat half the oil in a large wok or nonstick pan over medium-high heat. Add shrimp and stir-fry until just cooked, about 2 minutes. Remove and set aside.

   3 minutes

   Do not overcook shrimp—they should be pink and opaque.

3. 3

   Add remaining oil to the pan. Sauté garlic and onion until fragrant and translucent.

   2 minutes

   Keep the heat high to achieve a slight smoky aroma, signature of Thai fried rice.

4. 4

   Push the aromatics to one side. Crack the egg into the pan, scrambling until just set, then mix with the vegetables.

   2 minutes

   Let the egg set slightly before stirring for fluffy curds.