Nam Prik Pao Fried Rice with Shrimp and Pineapple (ข้าวผัดน้ำพริกเผาใส่กุ้งกับสับปะรด)
Makes 4 servings
Published and copyrighted by shesimmers.com
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
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).