Nam Prik Pao Fried Rice with Shrimp and Pineapple (ข้าวผัดน้ำพริกเผาใส่กุ้งกับสับปะรด)

Makes 4 servings

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2 tablespoons vegetable oil

1/2 medium yellow or red onion (90g), peeled and cut into 1/2-inch dice

1 lb large (16-25 count) shrimp, peeled and deveined

3 heaping tablespoons of Nam Prik Pao (store-bought or homemade)

1/2 large red bell pepper, deveined and cut into 1/2-inch cubes

1 cup (150g) 1/2-inch cubes of fresh pineapple

4 cups (650g) cold cooked long-grain rice (or brown rice)

1 tablespoon fish sauce

Heat the vegetable oil in a large skillet set over medium-high heat. Once the oil is hot, add the onion dice; stir until soft and almost translucent.

Add the shrimp, Nam Prik Pao, and red bell pepper dice to the pan; stir until the shrimp is almost cooked through.

Add the rice and pineapple to the pan, followed by the fish sauce; stir to heat everything through and get the seasoning to coat the rice. Remove from heat.

Serve with a bowl of Nam-Pla Prik (and fried eggs, if desired).