Makes 6 servings
Ingredients
2c jasmine rice
1 pineapple
1 red bell pepper
1 carrot
2 scallions
1in fresh ginger
1 clove garlic
2 eggs
1 tbsp shaoxing wine
1 tbsp soy sauce
1 tbsp toasted sesame oil
t.t. crumbled unsalted peanuts
t.t. soy sauce
t.t. caiziyou oil
(optional) meat of choice ( I like to use the stir fry pork from my wonton recipe)
curry powder (makes extra)
2 er jing tao chiles (substitute guajilo)
2 xiao mi la chiles (substitute de arbol)
2 deng long jiao chiles (substitute cascabel)
2 tsp cumin seed
1 tsp fenugreek seed
1 tsp black peppercorns
4 whole green cardamom
1 crushed cinnamon stick
Procedure
Prep
Cook the rice in 4c water while prepping. Bring to boil then cover and simmer on low.
Roast bell pepper over an open flame until deeply charred. Small dice once done.
Also chop scallions, dice carrot, and mince garlic.
Cut leaves from the pineapple and cut in half. Cut out the core by making two diagonal cuts and prying it out. Score the rest in a grid pattern and scoop out pineapple with a spoon.Take care to leave the shell intact and set both aside.
Cook or warm up your meat of choice.
Cook
Toast all curry powder ingredients in a pan until aromatic.
Place in a spice grinder and blend until fine. Sift when done and set aside.
Preheat a carbon steel wok with a little caiziyou. Stir fry pineapple, carrot, and red pepper until tender.
Add eggs and stir quickly to not overcook then immediately after add the rice. Stir to incorporate.
Add microplaned ginger, garlic, curry powder, shaoxing wine, soy sauce, sesame oil and a bit of salt to the rice. Add more soy sauce t.t. as you stir.
Place rice in the pineapple shell, and garnish with crushed peanuts and any leftover scallions.
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