Thai Pineapple Fried Rice – Sybaritica

This Thai Pineapple Fried Rice recipe uses sour spicy Tom Yum Paste, along with Shrimp, Peppers, cured Ham, and Chinese Black Mushrooms.

Servings: 4 as a side dish

• ½ fresh Pineapple cut lengthwise
• 2 cups cold cooked Rice;
• 2 dried Chinese Black Mushrooms reconstituted and diced;
• ½ cup tiny cooked Shrimp;
• ½ cup diced Ham;
• ¼ cup finely diced Red Bell Pepper;
• ¼ cup finely diced Green Bell Pepper;
• 1 tbsp. Tom Yum Soup Paste.

• Scoop the flesh out of the Pineapple half and dice about a half cup or so of the flesh, reserving the remainder for other uses.
• Heat a tablespoon or so of oil in a sauté pan over a medium flame, then briefly stir-fry the ham, chopped mushroom and red pepper.
• Add the shrimp, green pepper and the tom yum paste and stir-fry for another minute.
• Finally, add the rice and the pineapple, stir-frying until all is heated through, then transfer the contents to the pineapple shell.
• Garnish as desired and serve while hot.