Thai pineapple fried rice

Yield: 1 servings

Measure 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

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

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