Pineapple Fried Rice - Recipe

Last night's dinner was Pineapple Fried Rice.  It is one of my favorite dishes to make.  Since moving to Fayetteville we have found a really fabulous Thai and Chinese Rest. here called Orchid Garden.  On the menu is Pineapple Fried Rice.  Let me tell you it is AMAZING!!!  I would love to give her my recipe one day and see if she could show me what to change to make it even better.  Until then this recipe is still very yummy.  Things with **are my notes.

Pineapple Fried Rice
Serves 4-6

-1 whole fresh pineapple *have made with a large can of diced pinapple in natural juice*
-2 T. Vegetable Oil
-1 small onion, finely chopped
-2 fresh green chillies, seeded and chopped *seeded depending on how spicy you like it*
-8 oz lean pork, cut into strips *I use chicken tenderloins and usually use the whole package*
-4oz cooked, peeled, shrimp *fresh is the best if possible*
-3-4 c. plain boiled rice, cooked and completely cold *I have used brown rice and Jasmine Rice (long grain) I have also used just made rice because forgot the recipe called for cold rice*
-1/3 c. roasted cashew nuts *I tend to add more because of my love for cashews*
-2 Spring Onions (Scallions/Green), chopped, green and white parts
-2 T. Fish Sauce
-1 T. Soy Sauce
-2 fresh red chillies, sliced, and 10-12 fresh mint leaves (optional) to garnish.


-Using a sharp knife, cut the pineapple into quarters. Remove the flesh from both halves by cutting around inside the skin. Reserve the pineapple skin shells for serving the rice.
-Slice the pineapple flesh and chop it into small even-size cubes. You will need about 4oz pineapple in total. -Any remaining fruit can be reserved for use in a dessert.
-Heat the oil in a wok or large pan. Add the onion and chillies and fry for 3-5 minutes until Softened. Add strips of pork and cook until they have browned on all sides.
-Stir in the shrimp and rice and toss well together. Continue to stir-fry until the rice is thoroughly heated.
-Add the chopped pineapple, cashew nuts, and spring onions. Season to taste with fish sauce and soy sauce.
-Spoon into the pineapple skin shells. Garnish with sliced red chillies, and with shredded mint leaves, if you like

*Recipe from - Best-Ever Curry Cookbook Mridula Baljekar*