Mertro Lunch: Pineapple Fried Rice – Jen Phanomrat

14 Jun

1 ripe pineapple
3 cups day old cooked jasmine rice
½ lb boneless skinless chicken thighs, small cubes
2 eggs, whisked
¼ cup scallions, thinly sliced
1 tbsp garlic, minced
½ cup tomato, sliced into thin wedges
2 chili peppers, chopped
¼ cup cashews
1 lime
Black pepper
Thai soy sauce
Fish sauce
Sliced cucumber for garnish
Oil for pan

Cut pineapple in half. Use a small knife to create a well in one half. Remove the flesh of the fruit and cut into small chunks. Set emptied pineapple aside.

In a pan, heat about 2 tbsp of oil on medium-high heat. Add garlic, chilies, and scallions. Sauté until fragrant.

Add chicken and continue stirring until thoroughly cooked and browned. Then stir in whisked eggs.

Add tomatoes, cashews, and rice. Break apart the rice, and the add soy sauce, fish sauce, lime, sugar, and black pepper. Stir in pineapple chunks and cook for another 4-5 minutes.

Serve in the hallowed out pineapple with cucumber and lime.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: