Pineapple Boat Fried Rice with Shrimp

1 lb Panamei medium shrimp, peeled and deveined
1 fresh small pineapple
2 tablespoon oil
1 tablespoon chopped garlic
1 medium onion, finely sliced
1 large green capsicum, sliced
1 tablespoon red chili sauce
2 tablespoons water
2 tablespoons curry paste
1 tablespoon sugar
2 teaspoons vinegar
2-3 large scallops, halved horizontally
4 eggs, beaten
salt, to taste
fish sauce, to taste
175g cooked white rice
5-6 leaves Thai basil

Remove 1/4 of the pineapple lengthways, leaving the green leaves intact to the main portion of the pineapple. Scoop out the pineapple flesh using a spoon, then dice the flesh.

Heat a large frying pan with 1 tablespoon oil over high heat. Sautée the garlic and onions for 3-4 minutes. Stir in green pepper, red chili sauce, water, curry paste, sugar, vinegar, prawns, and scallops; cook for 4-5 minutes.

Turn off the heat, add the diced pineapple and stir. Set aside
Heat the same frying pan with 1 tablespoon oil over high heat. Pour in 1/3 egg into the pan, stir quickly. Add a little salt, 1/2 remaining egg, fish sauce and rice. Stir well. Add the remaining egg and stir well.

Add the seafood back into the pan with the rice, stir well. Add the basil and serve the fried rice in the hollowed out pineapple.

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