Thai Fried Rice with Pineapple
What could be better for a hot day like today than a fresh rice salad with all the nutrients you need in a single dish. In this case, I use it as an “all-in-one” meal, since in addition to the carbohydrates from the rice, it combines the protein from the egg, the fiber, minerals, and unsaturated fats from the nuts, the flavor, proteins, and vitamins from the seafood, and as for the pineapple, antioxidants, carbohydrates, and vitamins.
And if it tastes as good as it does, what more could we ask for?
Ingredients for 2 people
120 g basmati or jasmine rice (I used basmati)
3 slices of fresh pineapple
1 cup of peeled shrimp (frozen also works)
1 egg
1 clove of garlic
1 handful of raisins
1 tablespoon of chives
Olive oil for frying (as always, I used extra virgin)
Preparation
Peel the pineapple, remove the core, and cut it into medium-sized cubes. Place it in a container along with the raisins and set aside.
Rinse the rice several times until the water runs clear and cook it as you normally would (I use a rice cooker). After cooking, I don’t drain it because of the cooker method, but if you don’t use one, rinse it again once cooked and let it drain well.
Slice the garlic thinly and sauté it in a pan with very hot oil.
Add the egg without beating it, directly into the pan, and stir it as if you were making scrambled eggs.
Add the shrimp, and once they are cooked, add the pineapple and raisins.
Finally, add the chives and sauté for a few minutes.
Notes
You can eat it hot as a main dish or cold as a summer salad—very practical for camping days (I like it both ways: hot in winter and cold in summer).
If you have some cooked ham, cut it into cubes and add it without hesitation—it pairs perfectly with the pineapple.