Khao Saparod(Thai-Style Pineapple Fried Rice) - cooking recipe

Ingredients

1 (4 lb.) pineapple
3 green onions, sliced thin on the diagonal
1 fresh red chili pepper, sliced thin
1 medium onion, finely chopped
1 lb. small shrimp, shelled and deveined
2 c. cooked rice
1 1/2 Tbsp. fish sauce (Thai nam pla or Vietnamese nam nuoc)
2 cloves garlic, minced
cilantro
2 to 3 Tbsp. vegetable oil
1/2 lb. diced pork (optional)
sugar to taste

Preparation

Halve the pineapple lengthwise; cut out the flesh, leaving 1/2-inch shells.
Discard the core and cut enough of the pineapple into 1/2-inch pieces to measure 1 1/2 cups, reserving the remaining pineapple for another use.
In a bowl, combine the pineapple pieces, the green onion and the chili pepper.
In a separate bowl, whisk together the fish sauce, 1 tablespoon of water and a pinch of turmeric, if desired.
In a wok or large skillet, heat 1 tablespoon of oil over moderately high heat and stir-fry the pork (if using) and onion until pork is brown and onion is translucent.
Add shrimp and cook until they are just firm.
Transfer mixture to a bowl and add remaining oil and stir-fry garlic for 5 seconds.
Add rice and cook 30 seconds or until rice is hot.
Blend in the fish sauce mixture and fry 1 minute, then add pineapple/onion mixture.
Stir in the cilantro, leaving a few sprigs for garnish.
Serve the rice in the reserved pineapple shells (there may be extra fried rice.)
Use tops of pineapple to recreate a \"pineapple\" and decorate with cilantro and thinly sliced chili pepper.