Thai Pineapple Fried Rice

Method

1. 01

   Carve and drain the pineapple bowl

   Cut pineapple lengthwise through the crown. Score one half 2 cm from the skin, remove the flesh without piercing the shell, and invert the shell on a rack for 20 minutes. Dice 300 g firm flesh into 1.5 cm cubes and drain separately.

   

2. 02

   Dry the rice and shrimp

   Break cold rice into separate grains and refrigerate uncovered while prepping. Pat shrimp completely dry and keep below 4°C; wet pineapple and shrimp would steam the rice.

   

3. 03

   Sear shrimp and remove

   Heat a 32 cm wok over high heat for 2 minutes. Add 15 ml oil and shrimp in one uncrowded layer; cook 60–90 seconds per side until opaque and 63°C at the thickest point, then transfer to a clean plate.

   

4. 04

   Set the eggs

   Add 10 ml oil, pour in eggs, and wait 20 seconds. Fold into large moist curds for 35–45 seconds until no liquid egg remains, then push the eggs to the upper side of the wok.

   

5. 05

   Bloom curry powder with aromatics

   Add remaining 20 ml oil, onion, and garlic to the bare wok and stir-fry 60 seconds. Sprinkle curry powder directly into the oil and stir 20 seconds until fragrant but not dark.

   

6. 06

   Fry rice until separate and hot

   Add rice in two batches and press apart any clumps. Stir-fry over high heat 3–4 minutes until grains are separate, dry-looking, strongly steaming, and 74°C throughout.

   

7. 07

   Season before adding fruit

   Drizzle fish sauce and soy sauce around the hot wok edge, add sugar, and toss 45 seconds. Return shrimp and eggs with cashews and raisins; toss 45 seconds until evenly distributed.

   

8. 08

   Fold pineapple briefly and serve

   Add drained pineapple and scallions and toss over high heat for only 45–60 seconds, until pineapple is warm but not leaking. Turn off heat, divide into the drained shell and a side platter, and serve lime wedges separately.