Pineapple Express pink shrimp + Spam fried rice

By Chef Sebastian Carosi

 

Released in 2008, the film Pineapple Express was an instant classic in the pantheon of great stoner cinema, thereby sealing its place in cannabis history. Moving from American pop culture to leftovers, variations on fried rice have been a staple since the Sui Dynasty (589-618 CE) to today’s kitchens worldwide. Its popularity really comes down to two things: adaptability and the fact that people almost always cook too much rice for one sitting. 

 

Fried rice is a quick and delicious way to transform leftovers into something greater than the sum of its parts. As an official rice connoisseur, I have two strict fried rice rules: you must use cold day-old rice and get creative with your leftovers. I was taught that Chinese food is all about the amazing smoky aromas, the well-executed saucy flavours, and the beautiful use of colours. Well made fried rice should be stir fried in a smoking hot carbon steel or cast-iron wok on the highest heat setting to ensure that you acquire that unique smoky scent. The perfect amount of sauce coats the rice in delicate flavour and transforms it into an amazing dish. I happen to be completely enamoured with the combination of seafood, tropical fruit and salty pork parts, so for this fried rice recipe, I chose a Hawaiian favourite—Spam. You can use any combination of ingredients in your fried rice, but do try to use lots of fresh herbs and vegetables in your creation, and don’t be afraid to experiment with ripe tropical fruit like pineapple or mango. Sustainably-harvested tiny coastal Oregon pink shrimp (aka: salad or bay shrimp) and crispy Spam go perfectly together. And for goodness sakes, please find the real Pineapple Express cultivar to make the cannabis-infused soy sauce and sesame seed oil. This sativa-dominant hybrid strain produces a happy energetic high. Its notes of citrus, pineapple and tropical flavours are perfect when combined with tender shrimp and salty pork. Sweet, salty and tropical, this recipe for fried rice is stoner comfort food at its best. Try it for yourself.

 

 

  

 

Pineapple Express pink shrimp & Spam fried rice

Prep time: 30 minutes   

Cook time: 10-15 minutes 

Yield: 2-4 servings 

Total THC/CBD: depends on the potency of the products used 

Status: classic stoner food 

From the cannabis pantry: cannabis-infused soy sauce, cannabis-infused sesame oil, cannabis-infused butter

Chef’s strain recommendation: Pineapple Express 

 

Equipment 

Chef’s knife, cutting board, measuring cups and spoons, medium saucepan, a large non-stick sauté pan or a wok, large spoon, serving platter, medium stainless steel mixing bowl, small stainless steel mixing bowl 

 

Ingredients 

3 cups cooked jasmine rice (refrigerated overnight)

2 cups fresh pineapple (medium diced)

1 tbsp red chilli pepper (sliced in small rings)

½ cup green onions (green and white parts chopped on the bias)

½ cup fresh cilantro leaves (rough chopped)

1 cup small Thai basil leaves (torn in half if big)

½ cup fresh young cannabis leaves (pulled or torn apart)

2 cups sustainable pink shrimp (salad shrimp work the best)

½ cup Spam (medium diced)

2 tbsp fresh ginger (minced fine)

3 cloves fresh garlic (peeled, rough chopped)

2 tbsp peanut oil 

1 tbsp fish sauce 

2 tbsp cannabis-infused soy sauce (made in the mb2e)

1 tbsp cannabis-infused sesame oil (made in the mb2e)

1 tbsp chilli paste 

1 tbsp granulated sugar 

2 tbsp Pineapple Express cannabis-infused butter (made in the mb2e)

 

Preparation

Prepare rice in a medium saucepan according to the package instructions and refrigerate overnight. In a medium mixing bowl combine the pineapple, some of the green onions, some of the sliced chillies, all the basil leaves, some of the cilantro, and set aside (reserving some of the fresh herbs for garnish). In a small mixing bowl, combine the fish sauce, soy sauce, sesame oil, chilli paste, sugar, and melted cannabis butter, set aside. In a skillet or wok, heat the peanut oil until very hot. Add the Spam and sauté for 2 to 3 minutes or until semi-crispy. Add the ginger, garlic and shrimp, and sauté over high heat for 3 minutes. Add the cooked rice and stir well. Add the soy sauce liquid mixture and stir well. Almost immediately, fold in the pineapple mixture and heat thoroughly (about 3 minutes on high). Place on desired serving vessel and garnish with reserved fresh herbs, green onions, and maybe a little more fresh chilli. 

 

Equipment + product source 

www.magicalbutter.com (mb2e botanical extractor) 

  

To learn more about Chef Sebastian Carosi and his approach to cannabis cookery read our exclusive interview, Eat your damn greens! Chef Sebastain talks wildcrafting, cannabis cookery and his respect for the movement’s deep roots. Chef Sebastian generously shared this recipe with Heads Lifestyle. Now get in the kitchen and whip up something delicious! 
 

 

Photos: Chef Sebastian Carosi and Carla Asquith

More about Chef Sebastian Carosi and his projects here

Follow on Instagram at: @chef_sebatian_carosi