Thai-style pineapple fried rice

Ingredients for 4 servings:

• 350 g rice, Thai fragrant rice (jasmine rice)
• 600 ml water
• 1 tsp salt
• 50 g shallot(s)
• 3 cloves garlic
• 4 leaves of Chinese cabbage
• 150 g mushrooms, rice straw mushrooms, alternatively small brown mushrooms
• 1 pineapple, fresh
• 2 tbsp sesame oil
• 2 tbsp oil (peanut oil)
• 1 tsp ground turmeric
• 2 tsp curry powder
• 1 tsp cane sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Mao Yong

Cover the rice with water in a bowl and soak for 1/2 hour. Drain and rinse under running water until the water runs clear. Bring 600 ml of water to a boil, add the rice and salt, and simmer for about 10 minutes. Then finish cooking in a preheated oven at 150°C. Remove and let cool for at least 3 hours; you can also refrigerate overnight. Peel and dice the shallots, peel and finely chop the garlic. Finely slice the Chinese cabbage leaves, removing the stalks. Cut the pineapple in half lengthwise, leaving the tops of the leaves on. Hollow out the halves and cut the flesh into small cubes. Clean the mushrooms, halving them if necessary. Heat the oil in a wok, sauté the shallots and garlic without browning. Stir in the turmeric, curry powder, and sugar and sweat. Add the cabbage, pineapple, and mushrooms and fry for about 5 minutes, stirring. Add the cold, cooked rice and fry for another 5 minutes. Fill the pineapple halves with the rice mixture and bake in a preheated oven at 180°C for about 10 minutes, then serve.