I actually made this as a side for the Vietnamese spring rolls the other day. And honestly, this might be the best rice recipe I’ve ever made! Also serving pineapple rice in a pineapple boat is just very decorative and cute.
I was inspired by a recipe from www.about.com/food/ and changed it according to my own liking (and ingredients in my fridge).
Ingredients: (Serves 4 as a side dish)
2 deciliters / 1 cup of rice
4 deciliter / 2 cups of water
3 tbsp cooking oil
1/2 large onion
2 cloves of garlic
2-3 tbsp fish sauce
3 tsp curry powder
1 tbsp vegetable bouillon powder
2 deciliter / 1/2 cup of frozen peas
1 handful of chopped up peanuts
First, cook the rice in the water and let it cool for a little bit while you chop the onions and garlic cloves. Beat the eggs in a separate bowl and carve out the pineapple: First cut of the one side of it and toss away. Then cut around the edges in the pineapple and scoop out the flesh of the fruit to make a boat. Cut the scoops in small pieces and set aside.
In a wok or large frying pan, fry the onion and garlic in the oil on high heat for 1 minute. Scoop aside and add the curry powder, bouillon powder and fish sauce and stir for 15 seconds. Then add the beaten eggs and scramble. Add the cooked rice, peas, peanuts and pineapple and stir till it’s mixed well. Serve in the pineapple boat.
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