| Pineapple Fried Rice ~ 1 pineapple 2 tbsp vegetable oil 1 small onion, finely chopped 2 green chiles, seeded and chopped 8 oz lean pork, cut into small dice 4 oz cooked, shelled prawns or large shrimp 3-4 cups cooked day old rice 2 oz roasted cashews 2 green onions, chopped 2 tbsp fish sauce (or dry sherry) 1 tbsp soy sauce 10-12 mint leaves - for garnish 2 red chiles - cut into rounds - for garnish 1 green chile - cut into rounds - for garnish Note: I like it hot and use Thai Dragon chiles (available at Asian markets), if you don't want it so hot substitute with serrano or jalapeño. 1. Cut the pineapple in half lengthwise and remove the flesh from both halves by cutting around the inside of the shell. Reserve the shells. You need 4 oz (½ cup) of fruit, chopped finely. (Keep the rest for a dessert) 2. Heat the oil in a wok or large frying pan. Add the onion and chile and fry for about 3-5 minutes until softened. Add the pork and cook until brown on all sides. 3. Stir in the prawns (shrimp) and rice and toss well together. Continue to stir-fry until rice is thoroughly heated. 4. Add the chopped pineapple, cashews, and green onions. Season with fish sauce and soy sauce. 5. Spoon into the pineapple shell. Garnish with shredded mint leaves, and red & green chile. Serves 4 |
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