During this mega marathon, every day’s post has to correspond with the next letter in the alphabet. However, no matter what language each member has chosen – there’s always a pesky letter which try as we might can’t find a single recipe beginning with the letter in either the native language or English. While many of my other mega marathoners find letters like q, x and z challenging, I found this week the most challenging. In Thai, most recipes begin with the letter K. Our leader gave us up to 3 wild letters, meaning that we could basically post any recipes on that day, regardless of the letter. Today is the only letter where I am claiming my wild card. There was only 1 recipe I could find for the letter J, but just couldn’t find the time to shop for it as it includes recipes that are not available at my local market. Since I couldn’t make it, I will at least let you feast on a photo of Jungle Curry, which I had when I was in Thailand. However…stay tuned…I will up this delicious curry soon and post the recipe for you…
For today’s wild card, I am instead making Thai Pineapple Fried Rice
Thai Pineapple Fried Rice
(adapted from here)
Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: Serves 4
- 3 cups cold cooked rice
- 2 tablespoons curry powder
- 2 tablespoons butter
- 1 tablespoon oil
- 1 chopped small onion
- 1 finely chopped garlic clove
- 1/2 cup peeled and cleaned shrimp
- 1/2 cup diced ham (I used chicken sausage)
- 1/4 cup raisins
- 1/2 pineapple, peeled, cored and chopped
- 1-2 tablespoons soy sauce
- 1/4 cup cashews
- 2 tablespoons chopped scallions
- 1 thinly sliced red chili
- 2 tablespoons finely chopped cilantro
Add butter and 1 tablespoon of the curry powder to the rice. Stir to combine.
In a wok, heat oil. Add garlic and onions. Cook until onions are translucent. Add shrimp, ham, raisins, pineapple and rest of the curry powder. Stir fry until shrimp are just cooked through.
Add the rice and then the soy sauce a little at a time, tossing constantly until all the rice grains are evenly coated.
Add cashews and scallions and toss for another 2 minutes.
Add chili and cilantro. Stir fry for 1 more minute.
I think the soy sauce we have here is darker because the original recipe called for up to 1/4 cup of soy sauce, but with only 1 tablespoon mine already turned very dark. It would have been too dark and salty, if I used the full amount.
In Thailand, it’s served with dried pork. I tried a little when I was there. It has an unusual texture – kind of like cotton candy. While it tasted alright, the texture was just a little too weird. This rice is flavorful enough – it’s unnecessary anyway.