Video

Mertro Lunch: Pineapple Fried Rice – Jen Phanomrat

14 Jun

INGREDIENTS
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
Sugar
Black pepper
Thai soy sauce
Fish sauce
Sliced cucumber for garnish
Oil for pan

RECIPE
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.

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