Ingredients:

1 whole pineapple

2 large eggs

1 teaspoon salt, divided

2 tablespoons high-heat cooking oil, divided

1 garlic clove, minced

1 small shallot, finely sliced

1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced

3 cups cooked and chilled Thai jasmine rice

2 tablespoons fish sauce

1 tablespoon soy sauce

1 cup cubed cooked chicken breast

1 cup cubed cooked shrimp

1/2 cup fresh or thawed frozen peas

4 tablespoons finely chopped fresh coriander leaves (cilantro), plus more for garnish

4 tablespoons finely chopped fresh mint

Pinch of ground white pepper

 

Directions:

1. Cut the pineapple in half lengthwise, and cut the fruit from the middle, leaving shell halves intact. Cut out the eyes and core. Set the shell halves aside. Dice the fruit. Dry the diced pineapple with paper towels and set aside.

 

2. In a medium bowl, whisk together the eggs, 1/2 teaspoon of the salt and the pinch of pepper.

 

3. Heat half of the oil in a wok or large skillet over medium-high heat. Cook eggs, stirring, until set but still moist. Transfer eggs to a plate. Wash and thoroughly dry the wok or skillet.

 

4. Heat the remaining oil over medium-high heat. Add the garlic, shallots and chili, and stir-fry until fragrant, about 30 seconds. Add the rice and stir-fry for 2 minutes. Add the fish sauce, soy sauce, chicken, shrimp, peas, and the remaining 1/2 teaspoon salt and stir-fry for 2 to 3 minutes. Add the reserved eggs, pineapple, fresh coriander leaves, and mint; stir-fry for 30 seconds.

 

5. Scoop the fried rice into the pineapple shells and garnish with fresh coriander leaves. Serve immediately.

 

Note: If you dice the pineapple ahead of time, rinse the pineapple shells with boiling water and dry with paper towels before serving. 

 

Serves 4 to 6 as a side