Riso all’ananas

Riso all’ananas

Il riso saltato all’ananas (pineapple fried rice) è un piatto tropicale delizioso ed unico, molto diffuso in Thailandia soprattutto nelle isole.

Facilissimo e piuttosto veloce da cucinare: devi solo versare gli ingredienti nel wok uno alla volta, mescolare per qualche minuto fino e saltare il tutto per bene nel wok.
Puoi sostituire i gamberetti con pollo, l’abbinamento è comunque delizioso.

Se sei vegetariano o vegano, puoi tranquillamente evitare di usare i gamberetti e le uova, ed utilizzare solo le verdure ed i pezzi di ananas, ed il risultato sarà comunque ottimo.
Provate questa ricetta Thai a casa, e scoprirete quanto è facile e veloce preparare un ottimo riso saltato all’ananas.

Tempo di preparazione: 20 minuti

Porzioni: 4 persone

300g di riso già cotto (vedi la ricetta del riso bianco all’asiatica)
300g di gamberetti
1 grande Ananas
100 gr. di verdure surgelate( carote, mais, piselli, fagiolini)
2 uova
2 scalogni
2 spicchi d’aglio
1 cipollotto
1 peperoncino (facoltativo)
2 cucchiai di Salsa di Soia
2 cucchiai di Fish Sauce (potete evitarla se non vi piace)
Polvere di curcuma (facoltativa)
Una manciata di anacardi tostati
Sale e pepe

Tagliare l’ananas in lungo, mantenendo i ciuffi verdi alle estremità.
Scavarne la polpa e metterla da parte
In un Wok o in una padella capiente ed antiaderente, mettere un filo d’olio e strapazzare le uova, aggiungere sale e pepe.
Una volte cotte mettere da parte.
Nella stessa padella mettere a soffriggere in un filo d’olio gli scalogni, gli spicchi d’aglio, la parte bianca del cipollotto ed il peperoncino.
Quando il soffritto sarà imbiondito, aggiungere i gamberi e lasciarli cuocere fino a quando cominciano a colorarsi di rosa.
A questo punto aggiungete anche le verdure surgelate, mischiate per bene e lasciate cuocere a fuoco vivo per un paio di minuti.
Aggiungete anche il riso già cotto precedentemente al vapore o nel Rice Cooker, la salsa di soia e la Fish Sauce ed una spolverata di polvere di curcuma.
Saltate il tutto a fiamma vivace, assaggiate per provare se bisogna aggiustare di sale e pepe.
Aggiungete le uova strapazzate ed i cubetti di ananas, e metà degli anacardi.
Versate il riso saltato dentro le “scodelle d’ananas”, guarnite con il resto degli anacardi tostati e la parte verde del cipollotto.

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