Jet Tila's family recipe is a perfect example of Thai fried rice versus Chinese - fish sauce instead of soy, no eggs are used, and it's a more wet style of fried rice.
3Tbsp45ml vegetable oil
2Tbsp30g dried shrimp (Thai)
3Tbsp45g diced shallots
1/2Tbspfinely chopped ginger
1/2cup95g thinly sliced Chinese sausage
4-6medium shrimppeeled and cleaned
4cups960g day-old rice
2-3Tbsp30-45mil fish sauce
1-2Tbsp15-30ml Thai soybean sauce
2 to 3green onionschopped
Cut the pineapple in half lengthwise and carve out the middle to create a bowl. Cut about 1 cup (165 g) of pineapple pieces into medium dice and reserve for making the fried rice.
In a large skillet or wok, heat the oil for about a minute or until wisps of white smoke appear. Add the dried shrimp, garlic, shallots, ginger and Chinese sausage and cook, stirring constantly, until the sausage starts to crisp, about 3 minutes.
Stir in the shrimp and cook until the shrimp starts to turn pink, about 1 minute.Fold in the rice, making sure not to break the rice grains. Stir pushing down with the flat side of the spatula in small in small circular motions. This will separate the grains without breaking them. Cook for an additional minute until the rice starts to get hot.
Stir in the fish ssauce, soybean sauce, sugar and curry powder. Continue to stir it for another minute until well combined. Fold in the reserved pineapple and incorporate it well for another 1 - 2 minutes.
Fold in the green onions and white pepper. Transfer the fried rice into the halved pineapple. Garnish with some fresh cilantro.
Recipe by Jet Tila, 101 Asian Dishes You Need To Cook Before You Die.