Thai Pineapple Fried Rice Salad

Ingredients

• id: jasmine_rice metric: 300g imperial: 1½ cups name: jasmine rice, cooked and cooled

• id: vegetable_oil metric: 3 tbsp imperial: 3 tbsp name: vegetable oil

• id: eggs metric: 2 imperial: 2 name: eggs, beaten

• id: fresh_pineapple metric: 300g imperial: 2 cups name: fresh pineapple, diced

• id: red_capsicum metric: 1 medium imperial: 1 medium name: red capsicum, diced

• id: cucumber metric: 1 medium imperial: 1 medium name: cucumber, diced

• id: spring_onions metric: 4 imperial: 4 name: spring onions, sliced

• id: cashews metric: 60g imperial: ½ cup name: roasted cashews

• id: raisins metric: 40g imperial: ¼ cup name: golden raisins

• id: curry_powder metric: 1 tbsp imperial: 1 tbsp name: curry powder

• id: soy_sauce metric: 2 tbsp imperial: 2 tbsp name: soy sauce

• id: fish_sauce metric: 1 tbsp imperial: 1 tbsp name: fish sauce

• id: lime_juice metric: 3 tbsp imperial: 3 tbsp name: fresh lime juice

• id: palm_sugar metric: 1 tbsp imperial: 1 tbsp name: palm sugar or brown sugar

• id: fresh_mint metric: 30g imperial: ½ cup name: fresh mint leaves

• id: fresh_cilantro metric: 30g imperial: ½ cup name: fresh cilantro

• id: thai_basil metric: 30g imperial: ½ cup name: fresh Thai basil

• id: romaine_lettuce metric: 1 head imperial: 1 head name: romaine lettuce, chopped

• id: shrimp metric: 200g imperial: 7 oz name: cooked shrimp (optional)

Instructions

1. Ensure {jasmine_rice} is completely cooled. If freshly cooked, spread on a tray to cool quickly.

2. Heat 1 tablespoon {vegetable_oil} in a wok or large skillet. Scramble {eggs} and set aside to cool, then chop.

3. In the same wok, heat remaining oil. Add {curry_powder} and stir-fry for 30 seconds until fragrant.

4. Add cooled rice, breaking up any clumps. Stir-fry for 3-4 minutes until heated through and slightly crispy.

5. Add {soy_sauce} and {fish_sauce}, stirring to coat rice evenly. Remove from heat and let cool to room temperature.

6. In a small bowl, whisk together {lime_juice}, {palm_sugar}, and a pinch of salt for the dressing.

7. In a large serving bowl, combine cooled fried rice with {fresh_pineapple}, {red_capsicum}, {cucumber}, and {spring_onions}.

8. Add {cashews}, {raisins}, chopped scrambled eggs, and {shrimp} if using.

9. Pour lime dressing over the salad and toss gently to combine.

10. Add {romaine_lettuce}, {fresh_mint}, {fresh_cilantro}, and {thai_basil}. Toss again and serve immediately.

Tips

Rice Preparation: Day-old rice works best as it's drier. If using fresh rice, spread it out to cool and dry slightly.

Pineapple Selection: Use fresh pineapple for best flavor. Canned works in a pinch - drain well and pat dry.

Vegetarian Version: Omit fish sauce and shrimp, replace with extra soy sauce and crispy tofu cubes.

Make-Ahead: Prepare all components separately and combine just before serving to maintain textures.

Serving Style: Serve in a hollowed-out pineapple half for dramatic presentation at parties.

Extra Crunch: Add toasted coconut flakes, crispy shallots, or fried garlic for additional texture.