Khao Pad Supparot (Pineapple-Fried Rice) 1 pineapple 3 shallots coarsely chopped 1 large red chili finely slivered 1 spring onion green part only, coars ely chopped 1 spring of coriander coarsely chopped 2 tablespoon oil 2 tablespoon dried shrimp 2 garlic cloves finely chopped 2 cup cooked rice 1 tablespoon fish sauce 1 tablespoon light soy sauce 1 teaspoon sugar 1 coriander leaves to garnish Using the whole, fresh pineapple as the serving dish looks marvelous and is really very easy. It is important to choose the pineapple carefully it should be ripe, sweet and juicy. Cut the pineapple in half lengthwise. If the fruit is large, set one half aside to eat as dessert. Hollow the flesh out or both halves, chopping it into 1/2" cubes. Put the pineapple flesh in a bowl, and add the shallots chili scallion and coriander mix and set aside. In a work or frying pan/skillet, heat 1 Tbs. oil, add the dried shrimp and fry until crispy. With a slotted spoon, remove the shrimp, drain and set aside. Add the remaining 1 tbsp. oil heat, add the garlic and fry until golden brown. Add the cooked rice, stir thoroughly. Add the fish sauce, soy sauce and sugar. Stir and mix thoroughly. Make sure the rice is heated through, then add the pineapple mixture and the crispy shrimp. Mix all thoroughly and heat through. Fill the pineapple shell(s) with the mixture, garnish with a little more coriander and serve. Yield: 1