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Thai Pineapple Fried Rice

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, P
MineralsSelenium, Copper, Iodine, Fluorine, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. shimizu -- (bwht68a)

  3. 1 tablespoon garlic -- chopped

  4. 1/2 cup oil

  5. 1/2 cup pork -- thinly sliced

  6. 1/2 cup chicken -- thinly sliced

  7. 2/3 pound shrimps -- peeled and devained

  8. 4 large eggs

  9. 12 cups cooked rice -- cooled

  10. 1 1/4 cups diced pineapple

  11. 2 tablespoons sugar

  12. 6 tablespoons fish sauce -- (nam pla)

  13. 1 cup green onions -- cut 1" pieces

  14. 6 fresh pickles -- or 2 cucumbers -- sliced

  15. 1 tablespoon chili peppers -- or to taste

  16. 1/2 cup cilantro -- chopped

  17. 2 teaspoons ground white peppers

Instructions Jump to Ingredients ↑

  1. 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, addrice 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.

  2. 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, 19

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