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Recipe details are AI-generated from the video and may contain errors — for reference only.
First, place 50g of cashew nuts in the oven and bake at 150 degrees for 20 minutes, then take them out and let them cool.
local_fire_department150 degrees, about 20 minutesWatch out
Take out the cashew nuts promptly after baking to cool, otherwise the residual heat will continue to burn and bitter them.
Take 50g of raisins, rinse them with water, and drain them for later use.
Watch out
Raisins must be thoroughly drained after washing, otherwise they will splatter oil when stir-fried in the wok.
Keep your hands away from the blade when cutting the hard pineapple skin with a cleaver and fruit knife to avoid slipping and cutting yourself.
Place 1 pineapple flat, cut off the top lid from the side, slice around the central flesh with a fruit knife and remove it all, then scrape the inner walls clean with a spoon to make a pineapple bowl.
Watch out
Be careful with the knife depth when carving the pineapple so as not to pierce the outer shell, otherwise juice will leak when holding fried rice.
Take the cut pineapple flesh, add a little salt and an appropriate amount of water to soak for a while.
Watch out
Pineapple must be soaked in salt water, otherwise the protease inside will irritate the mouth and cause a tingling sensation.
Curl your fingers inward to hold ingredients steady when dicing vegetables, keeping the knife away from your fingers to prevent cuts.
Take 0.5 tomato, remove the stem and watery seeds, then dice it into small cubes; next, dice the onion, cucumber, and soaked pineapple flesh into small cubes.
Watch out
Be sure to scoop out the excess seeds and moisture from tomatoes before dicing, otherwise they will release too much water and make the fried rice soggy.
Wash your hands thoroughly with soap after handling raw prawns to prevent seafood bacteria from causing cross-contamination.
Take 100g of prawns, peel and devein them, wash clean, chop most of the prawns into small segments, and keep a few whole prawns for final decoration.
Watch out
Ensure prawns are thoroughly washed and deveined before chopping, to avoid sandy residue affecting the taste.
Prepare 3g white pepper powder, 5g curry powder, 1 tbsp fish sauce, and 1 tbsp seasoning sauce; pour 1 tbsp fish sauce and 1 tbsp seasoning sauce into a small bowl to mix, then beat 3 eggs in another bowl to make egg liquid.
Watch out
Beat the egg liquid thoroughly until there are no obvious egg white lumps, otherwise the eggs will clump unevenly when frying rice.
Prawns may contain moisture causing oil to splatter when added to hot oil, slide them in along the edge of the wok to avoid burns.
Heat the wok, pour in 20ml of cooking oil, add the chopped prawns and stir-fry until the edges turn pink and they are cooked through, then take them out.
local_fire_departmentMedium heat, about 2 minutesWatch out
Oil must be hot before adding prawns, and do not overcook them, otherwise the prawns will become tough and rubbery.
Pour the beaten 3 eggs into the wok and stir briefly, while the eggs are not yet fully set, add 400g of overnight cooked rice, and stir-fry over medium heat until the rice and eggs are completely mixed and separated.
local_fire_departmentMedium heat, about 3 minutesWatch out
Must use overnight cold rice, and add it when eggs are semi-set, otherwise the rice won't coat evenly with egg and will stick to the wok.
After the rice is separated, add 1 diced onion, the mixed fish sauce and seasoning sauce, 3g white pepper powder, and 5g curry powder, stir-frying evenly until the rice is evenly coated with curry color.
local_fire_departmentMedium heat, about 2 minutesWatch out
Stir quickly after adding curry powder and soy sauce, otherwise uneven seasoning concentration will cause the rice to scorch and clump.
Add the diced pineapple, diced 0.5 tomato, diced 0.5 cucumber, 50g raisins, and the roasted 50g cashew nuts, stir-frying briefly until all ingredients and rice are evenly mixed.
local_fire_departmentMedium heat, about 1 minuteWatch out
Do not stir-fry for too long after adding pineapple and tomatoes, otherwise excessive moisture release will make the fried rice soggy.
After mixing well, add 5g of salt for seasoning and stir-fry evenly.
local_fire_departmentMedium heat, about 30 secondsWatch out
Stir well after adding salt, otherwise uneven salt distribution will affect the overall taste.
Turn off the heat, add the pre-cooked prawns back into the wok, mix well, and it's ready to serve.
local_fire_departmentOff heat (using residual heat)Watch out
Add prawns after turning off the heat using residual heat, otherwise reheating will overcook them and ruin the springy texture.
Scoop the fried rice into the prepared pineapple bowl, and place a few whole large prawns on top to complete this Thai pineapple fried rice.
Watch out
Gently spoon the fried rice into the pineapple bowl to avoid puncturing the walls or spilling.
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