Thai Pineapple Fried Rice with Basil
- Vegetable recipes
Ingredients
- 2 eggs
- Pinch salt
- Pinch black pepper
- 1/4 cup (60 mL) peanut or vegetable oil
- 1/4 cup (60 mL) finely sliced shallots
- 8 oz (250 g) lean pork, cut in 1/2-inch/1 cm dice
- 3 cloves garlic, minced
- 8 oz (250 g) small to medium shrimp, peeled and deveined
- 3 cups (750 mL) chopped gailan (Chinese broccoli), choy sum (Chinese rape) or bok choy (about 6 oz/175 g)
- 1 cup (250 mL) pineapple, cut in 1/2-inch/1 cm dice
- 2 tbsp (30 mL) fish sauce
- 1-1/2 tbsp (22 mL) finely sliced Thai bird's eye chilies
- 5 cups (1.25 L) cooked and cooled Thai jasmine rice (1-1/2 cups/375 mL raw)
- 1 cup (250 mL) tomato wedges
- 1 tbsp (15 mL) soy sauce
- 1/2 cup (125 mL) loosely packed Thai basil leaves
- 1/2 cup (125 mL) coarsely chopped fresh coriander
- Lime wedges
Preparation
Beat eggs with salt and pepper. In wok or skillet, heat 1 tbsp/15 mL of the oil over medium heat; add egg mixture and fry until set, pulling edge of omelette toward centre as it sets and tipping pan so unset egg flows out to edge. Let cool; dice.
In wok or skillet, heat remaining oil over medium-high heat; stir-fry shallots until golden. Add pork and garlic; stir-fry until pork is lightly browned. Add shrimp, gailan, pineapple, fish sauce and chilies; stir-fry until shrimp and gailan are cooked through, about 7 minutes.
Add rice; stir together well. Add egg, tomatoes and soy sauce. Fry, stirring continuously, until rice is completely hot, 3 to 4 minutes. Stir in basil and coriander; stir-fry for 1 minute. Transfer to serving plate; garnish with lime wedges.
Makes 4 to 6 servings
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