Sweet and savory Thai-style fried rice with fresh pineapple, crisp vegetables, and aromatic curry powder served in a pineapple boat.
# Directions:
01 - Slice the pineapple in half lengthwise, keeping the leaves attached. Carefully carve out the flesh, leaving a 1/2-inch shell intact. Dice 1/2 cup of the pineapple flesh for the rice and reserve the remaining pineapple for another use. Set the prepared pineapple shells aside.
02 - Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the diced onion and minced garlic; sauté until fragrant, approximately 1 minute.
03 - Add the diced carrot and bell pepper to the wok. Stir-fry for 2–3 minutes until vegetables are slightly tender but still crisp.
04 - Push the vegetables to one side of the wok. Pour in the beaten eggs and scramble until just set, approximately 30–45 seconds.
05 - Add the cooked jasmine rice to the wok, breaking up any clumps with the spatula. Stir in the frozen peas, diced pineapple, roasted cashews, and raisins. Mix thoroughly until all ingredients are evenly distributed.
06 - Pour in the soy sauce, fish sauce, curry powder, white pepper, and sugar. Season with salt to taste. Stir-fry for 2–3 minutes until everything is heated through and well combined.
07 - Add the sliced scallions and toss briefly to incorporate, approximately 30 seconds.
08 - Spoon the finished fried rice generously into the hollowed pineapple halves. Garnish generously with fresh cilantro leaves and serve with lime wedges on the side.
