This is the recipe I learned from my roommate who was from Thailand.
I think that if yiu have some rice leftovers, you must definitely try to cook this easy yet exotic recipe. The best season to cook it is of course summer!!
I measured ingredients but you can add something more or less depending on your taste.
Ingredients:
10 Shrimp
1 small carrot
1 egg
300 gr of cooked Jasmine rice
1 Tbsp soy sauce
1 tsp sugar
1/8 tsp salt
1 tsp curry powder
Half of Pineapple, fresh if you can, cut into small pieces
⅓ cup roasted or fried cashews, unsalted
2 green onions, chopped
Cilantro and Cucumber for garnish
You can just cut all vegetables into small cubes. You can cut shrimp into smaller pieces and leave few for garnish.
Heat a large wok add oil and and stir fry shrimp constantly mixing them. Then transfer shrimp into separate plate and cook carrots in wok until soft.
Slightly fry pineapples and until pineapple caramelized on the edges.
Cook egg, stirring frequently, until the egg is scrambled and lightly set. Put rice inside the wok and mix it. Add curry powder, sugar, salt, soy sauce, toss until the rice grains are separated and the seasoning is well mixed.
Add all the ingredients you fried separately. Turn off the heat and toss in cucumbers, cilantro and green onions.
Serve inside pine apple or on the plate
ummmm tasty....
Thank you!