Waking up in the morning in the aroma of roasted garlic is a scent of fried rice in the making. My son mastered (for his age) the fried rice making: simple as garlic rice to a more complex ingredients of Yang Chow. The dish is simple but the preparations, the ingredients as well as the seasonings make it a little complex. A morning without fried rice for him is like a morning without coffee for others-- the day is incomplete!
Sharing another Thai dish recipe served with an exotic touch--
THAI PINEAPPLE RICE
Ingredients
10 pcs shelled shrimps/ prawns
2 c cooked rice
1 head garlic, minced
1 medium onion, chopped
1 medium bell pepper/ poivron
1 carrots, chopped
1 c fresh pineapple chunks
½ c baked whole cashew nuts
1 tbsp LKK Superior Light Soy Sauce
1 tsp Hao Chi (knorr seasoning)
1 tbsp sesame oil
2 tsp curry powder
Spring onions, chopped
EVOO
In a pan, add oil to pan fry the shrimps.
Remove and set aside.
In the same pan sauté garlic and onions.
Add bell pepper, pineapple, carrots. Stir and cook for about a minute.
Add cashew nuts, soy sauce, seasoning and sesame oil. Stir and taste.
Then add curry powder stir to combine.
Add rice and shrimp/prawns mix everything.
When done, sprinkle with spring onion.
Toss rice and scoop into a plate or your prepared pineapple bowl.
Serve and enjoy.
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