Khao Phat Supparot

Another thai recipe for this week! 😉

Growing up, the only sinangag (fried rice) I’ve cooked was traditional Filipino, rice on oil and sauted garlic plus salt. When I’m up to it, I’ll beat in an egg too. On days that I really am in the mood to cook a decent  breakfast, there would be baby carrots, sweet corn kernels and green peas in addition. Then again, we Filipinos almost always eat rice with a viand. Along with fried rice would be a sunny side up egg, bacon, ham or hotdogs. More fancy would be tapa (cured beef) or other marinated meat.

   

Through the years, I’ve learned to accomodate the different rice variation and recipes other culture has to offer.  Some of the more popular of them would be Spain’s Paella, India’s Biryani, China’s Yang chow, Japan’s many Dons, Greece’s Pilaff and Italy’s Risottos. This was my first time cooking Thailand’s Khao Phat Supparot (stir fried rice and pineapple) – for dinner, honestly I was a bit hesitant and I really thought that the family wouldn’t want to try but lo and behold! They literally cleaned the plates! The only reds I actually have here would be the bell peppers and the ketchup which obviously can’t be seen. Anyway, recipe is below, please enjoy!

 

Ingredients

* 1 pineapple
* 2 tablespoons vegetable oil
* 1/2 teaspoon salt
* 3 garlic cloves coarsely chopped
* 1/4 pound shrimp peeled and deveined
* 1 boneless skinless chicken breast half diced
* 2 eggs
* half red bell pepper, cut into small squares
* 1-1/2 tablespoons crab paste in soybean sauce
* 2 tablespoons tomato ketchup
* 3 green onions including 1″ tender green thinly sliced
* 4 cups cold cooked long grain jasmine rice crushed gently to break up any clumps
* 2 tablespoons fish sauce
* Fresh cilantro leaves for garnish
* 1 tablespoon fried shallots
*cashew nuts (optional)

Directions

-(Optional) Preheat oven to 400. Cut pineapple in half lengthwise. Hollow out each half leaving the shells intact and setting the pineapple pulp aside. Put the shells hollow side up on a baking sheet and bake until the excess moisture has dried out about 10 minutes. Remove from oven and set shells aside.

-Meanwhile coarsely chop enough of the reserved pineapple pulp to measure 1 cup then set aside. Preheat a wok over medium high heat. When pan is hot add oil, salt and garlic then stir fry for 30 seconds. Increase heat to high then add shrimp and chicken and stir fry for 2 minutes.

-Crack eggs into pan over the shrimp and chicken and break up the yolks with the tip of a spatula. Cook eggs without stirring until set about 30 seconds. When the whites turn opaque add the crab paste and ketchup then stir once or twice then toss in the green onions, cooked rice and fish sauce.

-Break up any remaining clumps of rice and stir fry to mix and evenly season the rice and to heat it through about 2 minutes. Add the reserved chopped pineapple pulp and bell peppers and cashews then toss and stir to heat through about 1 minute. Transfer rice mixture to the pineapple shells heaping it attractively (if you opt for the shells). Garnish with cilantro leaves and fried shallots then serve immediately.

P.S. Sorry for the confusion, this was not for breakfast but dinner… 🙂

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