Pineapple Fried Rice
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Pineapple Fried Rice
  Pineapple    Fried    Rice  
Last updated 6/12/2012 12:59:14 AM. Recipe ID 22156. Report a problem with this recipe.
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      Title: Pineapple fried rice
 Categories: Toohot
      Yield: 4 Servings
      4 c  Cooked longgrain rice, such
           As jasmine, chilled
      3 tb Vegetable oil
      1 sm Onion, finely diced
      5    Cloves garlic, chopped
      1 tb Grated fresh ginger
      1 c  Blanched, sliced Chinese
           Long beans
    1/2 c  Seeded, diced tomatoes
      1 c  Finely chopped fresh
      3 tb Thai fish sauce
      1 ts Sugar
      3    Green onions, thinly sliced
  If serving rice in fresh pineapple, halve the pineapple lengthwise,
  leaving the leafy top intact and cutting through it. Hollow out each
  half, reserving 1 cup of the fruit for the rice and extra for
  garnishing. Save remaining pineapple for another use. Make a small
  slice on the outside of each half to create a flat base to hold the
  pineapple steady. Set aside.
  Crumble the cold rice between your fingers to separate the grains,
  and set aside.
  Heat 2 tablespoons of the oil in a wok or large skillet, swirling to
  coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add
  the garlic and toss until fragrant and soft, about 1 to 2 minutes.
  Add the ginger and toss for another minute.
  Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3
  minutes over high heat, then add the beans, tomatoes, and pineapple,
  and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss
  until ingredients are well combined and rice is heated thoroughly,
  about 5 minutes. Add the green onions and toss to combine. Remove
  from the heat and transfer to a serving platter, or if using fresh
  pineapple, fill each half of prepared pineapple with warm rice and
  garnish with extra chunks of pineapple.
  Yield: 4 to 6 servings

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Recipe ID 22156 (Apr 03, 2005)

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