When I featured a commercial brand of Tum Yum Soup Paste in a recent post, it struck me that the paste, in addition to a number of non-soup applications, might be nice flavor base for fried rice and, since I had half a fresh pineapple, I thought I might combine the two.
Serving fried rice in a pineapple shell is not uncommon, especially in Thai restaurants, and, besides being attractive, it is the sort of dish that permits an almost endless range of permutations. Some of the pineapple flesh is always included of course, and shrimp seems to be quite a popular addition. Sometimes, the rice is very plainly seasoned but I also see Thai curry pastes being used as a flavor base and, for this exercise, the Tom Yum paste should work admirably as well. Instead of shrimp, I am going to use some Cuttlefish flesh I have frozen from a previous purchase, along with black mushrooms, some diced ham, and a little green and red bell pepper… Continue reading “Thai-Style Pineapple Fried Rice”