Thai pineapple rice

Yield: 2 servings

Measure Ingredient
1 \N Fresh pineapple
2 cups Cooked rice - cold
¼ cup Baby shrimp
1 \N Cooked chicken breast half
¼ cup Diced cooked ham
2 \N Green onions
¼ cup Peas
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

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