Thai Fried Rice With Pineapple

[Guest guest]

FYI: I never figure out the nutritional information on the recipes that I

post. I do that only when I prepare a recipe and put it into my HOME

cookbook. However, I do include nutritional information which comes with a

recipe. Kathleen

 

* Exported from MasterCook *

 

Thai Fried Rice With Pineapple

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 102

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ounce large Chinese mushrooms

4 cups cooked and chilled jasmine or basmati rice

3 tablespoons peanut or canola oil

6 garlic cloves -- finely chopped

1 medium onion -- finely chopped

1/4 pound green beans -- trimmed and diced

1 large carrot -- shredded

3 large eggs

whisked together with a fork

3 tablespoons soy sauce

2 tablespoons Asian fish sauce

2 cups finely chopped fresh or canned pineapple

Freshly ground black pepper -- to taste

1/2 cup fresh cilantro leaves

4 scallions -- thinly sliced

2 limes -- quartered

2 finely chopped fresh -- (2 to 3)

green or red chilies -- (optional)

 

2 to 3 main-course servings

 

This is a delicious fried rice that sparkles with the flavors of Thai

cooking. The pineapple adds a wonderful sweet contrast to the savory dish.

 

1. Soak the mushrooms in warm water for 20 minutes, until they are soft

and plump. Remove and discard the stalks and cut the mushroom caps into

small dice.

 

2. Crumble the rice with your fingers to separate the grains. Set aside.

 

3. In a large saute pan or wok, heat 2 tablespoons of the oil over high

heat until almost smoking. Add the mushrooms, garlic, onion, and green

beans and stir-fry for 1 minute.

 

4. Add the remaining tablespoon of oil and let heat for 30 seconds. Stir

in the rice and carrots and stir-fry for 2 minutes. Add the eggs, soy

sauce and fish sauce and

 

stir-fry for 5 minutes over high heat. Stir in the pineapple and stir-fry

for 1 minute. Season to taste with the pepper.

 

5. Spoon the rice onto plates and garnish with cilantro leaves and

scallions. Place 2 lime wedges on each plate so that each person can

squeeze lime juice on the rice as they eat. Pass a small bowl of chilies

to sprinkle on the rice if you and your guests like to heat things up a bit.

 

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