Shrimp and Pineapple Fried Rice

Overview

I ordered this fried rice when I went to a Thai restaurant. This time I made it at home entirely from memory, and I felt it was okay after making it. Friends who like Southeast Asian flavors can try it.

Tags

• staple food
• home cooking
• coconut milk
• rice
• rice wine
• ripe cashew nuts
• south american prawns
• curry powder
• pineapple
• salt

Ingredients

Steps

1. 1 Steam two cups of rice with water. (Use the measuring cup that comes with the electric pressure cooker. The amount of water should be slightly less. The rice will be more elastic after steaming).

   

2. 2 Cut a pineapple in half, take half of the pineapple, and scoop out the pulp (first score around it with a knife, make a few cuts horizontally and vertically in the middle, and then scoop it out with a spoon). Reserve the peel for later use. Take 100 grams of fruit pulp and cut into small cubes.

   

3. 3 After removing the heads and shells of the prawns, use a knife to slit the back of the shrimp and take out the mud intestines. Use the same method to remove the mud intestines from the belly and clean them.

   

4. 4 Cut the shrimp into finger-sized pieces, add a little rice wine and a little salt and marinate for about 10 minutes.

   

5. 5 Take 50 grams of coconut milk and add 2 tablespoons of water to make a paste.

   

6. 6 This is the coconut milk I bought this time (it’s called coconut milk on the label). When I opened it, it turned out to be solid. There is no explanation on how to eat it, I think it should be mixed with water.

   

7. 7 Heat oil in a wok, add shrimps and stir-fry.

   

8. 8 Stir-fry until the shrimp changes color, add diced pineapple and stir-fry.

   

9. 9 Add 2 tablespoons of coconut milk.

   

10. 10 Pour in the steamed rice, add a little curry powder and stir-fry evenly.

    

11. 11 Finally add cashews and season with appropriate amount of salt. Stir evenly and put it into the pineapple shell.