Thai pineapple fried rice (kao pad sup-pa-rod)

Thai pineapple fried rice (kao pad sup-pa-rod)

For 2 Serving
Ingredients

• 250 grams small shrimp peeled and deveined
• 100 grams cooked ham, diced (chicken breast can also be used instead)
• 1 fresh pineapple
• 2 cup cold steamed rice
• 1 teaspoon finely chopped garlic
• 1 onions, sliced
• 1/2 carrot, sliced
• 1/4 cup peas
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon white pepper
• 2 tablespoons soy sauce
• fried cashew nuts (for garnishing)
• cooking oil

Preparations

1. Cut the pineapple in half length ways, then cut and scoop out the flesh. Chop into small pieces (need 1/2 cup, keep the rest for other dishes or desserts), discarding core, and set aside.
2. Heat oil in a wok over medium heat, add the garlic stir until golden brown. Add the shrimp and stirring occasionally until nearly cooked.
3. Add carrot and onion, stirring until the carrot is cooked. Then add rice, cooked ham, salt, sugar, white pepper, pea, soy sauce and fresh pineapple.
4. Stir until all ingredients mixed well (about 2-3 minutes). Remove from heat, transfer fried rice into hollowed-out pineapple halves. Garnish on top with fried cashewnuts and serve immediately.

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Fried Rice with Chicken(Kao Pad Gai)

 Fried Rice with Chicken(Kao Pad Gai)

Ingredients:

• 300 g (10 oz) chicken fillets
• 1 onion
• 1 tomato
• 2 spring onions
• 300 g (10 oz) rice
• 2 tb oil
• 2 tb fish sauce
• 2 tb soy sauce
• 1 ts sugar

Preparations:
1.In a pot bring water to boil and add rice. Cook for ten minutes and pour off water. Let rice cool down.
2.Slice chicken, dice onions and tomotoes, cut spring onions into 2 cm long pieces.
Heat oil in a wok or a pan and add chicken. Stir-fry chicken until tender.
3.Add onions and continue to stir-fry. Add tomatoes and spring onions and stir-fry for one more minute.
4.Stir in rice and heat.
5.Season with fish sauce, soy sauce and sugar

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Thai fried rice with prawns

Thai fried rice with prawns

Ingredients

• 3 cups cooked rice
• 12 medium sized shrimps
• 3 cloves garlic, finely sliced
• 1/2 minced green or red chilli for medium-spiced rice
• 2 tablespoons fish sauce
• 3 tablespoons vegetable oil
• 2 eggs
• 3 spring onions, finely sliced
• 1/2 cup fresh coriander
• 1 cucumber, sliced
• 1 lime, wedged and 1 tomato, also wedged

Preparations

1. Place oil in a wok. Add garlic and chilli. Stir-fry over medium-high heat until fragrant (about 1 minute).
2. Add prawns and stir fry until cooked thoroughly.
3. Move ingredients aside and crack egg into the wok. Stir to cook and break up the egg. When egg is nearly cooked, add the rice. Stir fry, keeping the heat medium-high.
4. Add fish sauce, and tomato, continue to stir-fry for another 1-2 minutes. Before serving, sprinkle with spring onion, and coriander on top and place cucumber and lemon besides the fried rice. Thai people love to serve Fried Rice with chopped chilies in Fish Sauce for better taste.

(For 2 Serving)

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