Yield: 2 servings
|2 cups||Cooked rice - cold|
|¼ cup||Baby shrimp|
|1||Cooked chicken breast half|
|¼ cup||Diced cooked ham|
|1 dash||Rice wine|
Cut chicken into bite size pieces.
Cut stem from pineapple. Cut pineapple in half. Hollow top and bottom portions of pineapple, set aside. Dice pineapple meat.
Reserve ¼ cup of pineapple meat, save remainder for another dish or dessert.
Heat 2 teaspoons of oil in wok, add rice and stir-fry a minute or two.
Add shrimp, chicken and ham, stir-fry another minute or two. Add peas, sliced green onions (use tops) and pineapple. Stir-fry another minute or two or until all is hot and well blended. Shake in a little rice wine.
While ingredients are being stir-fried, put pineapple, cut side down, over range burner to heat through. Serve rice mixture in pineapple.
From: Wok With Yan TV show Posted by: Sheila Exner, June 1992