Thai pineapple fried rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -GAIL SHIMIZU (BWHT68A) | ||
| 1 | tablespoon | Garlic; chopped |
| ½ | cup | Oil |
| ½ | cup | Pork, thinly sliced |
| ½ | cup | Chicken, thinly sliced |
| ⅔ | pounds | Shrimps, peeled and devained |
| 4 | larges | Eggs |
| 12 | cups | Cooked rice, cooled |
| 1¼ | cup | Diced pineapple |
| 2 | tablespoons | Sugar |
| 6 | tablespoons | Fish sauce; (Nam Pla) |
| 1 | cup | Green onions, cut 1\" pieces |
| 6 | Fresh pickles; or | |
| 2 | Cucumbers, sliced | |
| 1 | tablespoon | Chili peppers; or to taste |
| ½ | cup | Cilantro; chopped |
| 2 | teaspoons | Ground white peppers |
Directions
Fry garlic in oil until golden brown over medium heat.
Increase heat to medium high and add chicken, pork and shrimps. Cook until meats are almost done, add eggs and scramble. Cook half way through, add rice and pineapple and mix quickly. Sprinkle sugar, white peppers, fish sauce, green onions and mix well, cook about 2 minutes longer,stirring constantly, then remove from heat. Serve hot with sliced pickles and chili peppers with chopped cilantro sprinkled on top. Makes 12 servings.
NOTE: cook rice with a little less water than you normally would because rice will absorb juice from the meats, therefore, it won't be soggy. Formatted by Elaine Radis BGMB90B; October, 1993