PINEAPPLE FRIED RICE

KHAO PHAD SAPPAROT

INGREDIENTS

1 1/2 cup cooked rice

1/2 cup pineapple slices

2 tiger or white prawns

2 tbsp. Chinese dried shredded pork

1/4 cup coconut milk

1 sliced tomato

2 spring shallots

2 tsp. coriander leaves

1 tsp. thinly sliced red spur chilli

2 tsp. curry powder

1 tsp. sugar

1 tbsp. light soy sauce

PREPARATION

1. Pour the coconut milk into a wok on medium hea and cook until the oil surfaces. Add the curry powder and cook with stirring until fragrant; then, add the prawns and pineapple and stir-fry, mixing everthing together well.

2. Put in the rice, stir-fry a short while and then season with the sugar and soy sauce. Stir to mix everything together and then taste. Adjust the seasoning if necessary so that sweet is dominant and secondary.

3. Arrange it on a plate, sprinkle with the shredded pork, garnish with coriander leaves, finely sliced red spur chilli, spring shallots, sliced tomato, and serve.