Thai Pineapple Fried Rice Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-GAIL SHIMIZU, BWHT68A
1 tbsp: Garlic, chopped
1/2 cup: Oil,
1/2 cup: Pork, thinly sliced
1/2 cup: Chicken, thinly sliced
2/3 lbs: Shrimps, peeled and devained
4 large: Eggs,
12 cup: Cooked rice, cooled
1 1/4 cup: Diced pineapple,
2 tbsp: Sugar,
6 tbsp: Fish sauce, (Nam Pla)
1 cup: Green onions, cut 1" pieces
6: Fresh pickles, or
2: Cucumbers, sliced
1 tbsp: Chili peppers, or to taste
1/2 cup: Cilantro, chopped
2 tsp: 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 wont be
soggy. Formatted by Elaine Radis BGMB90B; October, 1993
Source from luhu.jp
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 wont be
soggy. Formatted by Elaine Radis BGMB90B; October, 1993
Source from luhu.jp