Episode Details

Thai-style pineapple fried rice combines sweet, savoury and spicy flavours in a visually stunning dish served in a hollowed-out pineapple shell. The recipe uses leftover jasmine rice, turmeric or curry powder for colour, fresh pineapple, prawns, vegetables, roasted cashews and fried shallots, seasoned with fish sauce and soy sauce. TV personality Brendan Pang demonstrates the technique from his cookbook 'This is a Book About Rice', emphasising the importance of using day-old rice and having all ingredients prepared before cooking in a hot wok.

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