A blade shines in the darkest of the nights
Pineapple - a good source of manganese, rich in Vitamin C and Vitamin B1, exotic in fragrance and tangy in taste - my family's favourite but strangely not mine. Frankly tried as I might to like this lovely fruit, I'm still not a big fan of it ... perhaps it's the strange juicy mix of sweet and sour that just doesn't please my palate.
Pierre has been asking me to cook pineapple rice for him ever since he had this dish when we were in this Thaï restaurant in Los Angeles 2 years ago but somehow it has always slipped off my mind I wonder why ...hehehe. Then at the supermarket recently, he casually remarked that the big wagon of juicy delicious pineapples would certainly make a delicious plate of pineapple rice... huuu, what, where, which pineapples?
(taken from Thai Cooking)
If you like pineapples, you'll certainly like this one. And even if you are not a big fan of it like me, it's in fact quite nice. Sweet and salty at the same time, and it goes well with any spicy meat dish.
The book said that it is important that the cooked rice be refrigerated overnight before making fried rice and I forgot about it. So I cooked my rice early in the morning, letting it cool down before putting it in the refrigerator and cook it later that evening. It still works. The rice is easy to cook and separate well in the hot wok. Never try to cook fried rice using freshly cooked steaming rice: I have tried that before and the result I get is a big ball of fried rice.
Reduce the quantity of chilies if you are not used to spiciness or simply leave it out. It still tastes good.
Pineapples are chill-sensitive so do not store them in the refrigerator.