1–1½ cups pineapple or mango (or a mix), cut into bite-sized chunks
2–3 tbsp Spicy Coconut PODI
Salt, to taste
Small handful fresh cilantro
Small handful fresh cilantro leaves
(optional but highly recommended) Crunchy Tempering: 1 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 2–3 tbsp raw peanuts, 1–2 tbsp chana dal or urad dal
✦ Instructions
Heat a hot pan with little to no oil and sear the pineapple or mango pieces for 30–60 seconds per side until lightly golden at the edges but still fresh inside. Remove and set aside.
Cook the shrimp either by searing them separately in a hot pan with a little oil for about 2 minutes per side until just cooked through, or by cooking them directly in the wok later with the rice. Lightly season with salt and set aside if cooking separately.
Heat a wok or large pan over high heat and add oil. Add the cold rice and break up any clumps, tossing until heated through. Add the Spicy Coconut PODI and mix well so the rice is evenly coated. Taste and adjust salt if needed.
Fry shrimp in a separate pan and then add it to the wok of fried rice.
Gently fold in the seared fruit and mix lightly so it stays intact. Remove from heat.
For the crunchy tempering/tadka, heat oil in a small pan. Add mustard seeds and let them pop, then add cumin seeds. Add peanuts and chana dal or urad dal and fry on medium heat, stirring continuously, until the peanuts are golden and the lentils are crisp and lightly browned.
Spoon the fried rice into serving bowls, scatter cilantro over the top, and finish with the hot tadka just before serving so it stays crunchy. Serve immediately.
