Thai pineapple fried rice

1 servings

Ingredients

QuantityIngredient
-GAIL SHIMIZU (BWHT68A)
1tablespoonGarlic; chopped
½cupOil
½cupPork, thinly sliced
½cupChicken, thinly sliced
poundsShrimps, peeled and devained
4largesEggs
12cupsCooked rice, cooled
cupDiced pineapple
2tablespoonsSugar
6tablespoonsFish sauce; (Nam Pla)
1cupGreen onions, cut 1\" pieces
6Fresh pickles; or
2Cucumbers, sliced
1tablespoonChili peppers; or to taste
½cupCilantro; chopped
2teaspoonsGround 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