This dish is served in the hollowed-out half of the pineapple! It is a charming tradition that brings a festive atmosphere to the simplest meal. It looks great and tastes great too.  If you don't have fresh pineapple. You can use pineapple in a can.


  • 1 cup cooked  jasmine rice (itís best  if you cooked rice finished you have to dry it out for 4-5 hours or 1 day old before cooking fried rice)
  • 6 large shrimp (Pealed and deveined)
  • 1/3  cup fresh pineapple  (cut into small pieces)
  • 1-2 Tbsp. Cooking oil
  • 1/4 Tsp. sugar
  • 1 pinch of salt
  • 1 Tsp. curry powder
  • 2 Tbsp. cup carrot, cut in small pieces
  • 1/2 Tbsp. oyster sauce
  • 2 Tbsp. sliced green onion
  • 3 Glove chopped garlic
  • 2 Tbsp. onion, cut in small pieces
  • 2 Tbsp. carrot, cut in small pieces
  • 1 egg (beaten)
  • cilantro for garnish
  • cucumber (Option)

Cooking Method
  1. Using a sharp knife to cut the pineapple in half lengthwise, Cutting straight thought the crown (leaves) Remove the flesh from the skins. Cut the flesh in to small pieces. You will need 1/3 cup for this recipe. Turn the empty pineapple skins upside down to drain.
  2. In a wok at medium-high heat. Add cooking oil wait until cooking oil is hot.
  3. Add garlic stir until golden brown.
  4. Add onion, Add carrot. Stir about 1 minute
  5. Add egg beaten stir constantly for 30. Seconds. 
  6. Add shrimp. Stir until shrimp almost cook
  7. Add soy sauce, oyster sauce, curry powder. Stir fry for 10 seconds.
  8. Add rice, pineapple, salt, sugar. Stir until the ingredients are toughly mixed, Approximately 1-2 Min.
  9. Remove from the heat. Place in hollowed-out pineapple half and garnish with spring onion and cilantro leaves.

pineapple fried rice
Pineapple Fried Rice
(Kao Pad su-pa rod)

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Cooking Video Recipe
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Main Course