Khao Pad Sapparod (thai Pineapple Rice)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 -3 tablespoons vegetable oil
• 4 cups freshly cooked rice
• 1/2 cup roasted cashews
• 1/2 pineapple
• 1/2-1 cup cooked shrimp or 1/2-1 cup chinese barbecue lamb or 1/2-1 cup other leftover cooked meat, cut into bite size pieces (optional)
• 2 tablespoons chopped coriander roots
• 1/2 teaspoon white pepper
• 1/4 cup sugar
• 1/4 cup fish sauce
• 1 1/2 cups coconut milk
• coarsely chopped green onion, for garnish

Recipe

• 1 cut half of the pineapple into cubes.
• 2 prepare all remaining ingredients and have at hand.
• 3 in a small saucepan, heat the coconut milk to a boil.
• 4 add the coriander root, white pepper, sugar and fish sauce.
• 5 reduce heat and simmer the sauce for 3-5 minutes, then strain.
• 6 preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
• 7 when the oil is hot, add the meat, pineapple, cashews and rice.
• 8 stir and toss to combine well.
• 9 slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
• 10 you will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
• 11 continue stif frying until the rice is heated through.
• 12 if desired, fill the empty pineapple half with the rice mixture.
• 13 garnish and serve.