Thai Pineapple Fried Rice

THAI PINEAPPLE FRIED RICE ~30 minutes

INGREDIENTS

• 2 1/2 cups jasmine rice (leftover rice works great too)

• 4 oz. skinless boneless chicken breast

• 5 oz. shrimp or pork

• one pineapple

• 2 eggs

• 5 cloves garlic, chopped

• 6 tbsp. oil

• 2 tbsp. fish sauce

• 2 tbsp. mushroom soy sauce

• 1/2 tsp. ground black pepper

• 2 stems green onion, thinly sliced

• 1/3 cup unsalted cashews

• strips of red pepper

• cilantro for garnish

INSTRUCTIONS

• 1. Cut the chicken into bite sized pieces. If you find it hard to cut, put in the freezer for 15 to 20 minutes to harden slightly and then cut. Reserve along with the shrimp.

  2. Cut a pineapple in half lengthwise. Cut out the triangle of the core and discard or freeze for your next smoothie. Remove and dice the pineapple flesh into bite sized pieces. Set aside.

  3. Mix the mushroom soy sauce and fish sauce in a bowl and set aside.

  4. Turn your wok or sauté pan on high and add the oil and garlic, fry for 30 seconds. Add the chicken,and shrimp and stir fry until the chicken is about halfway cooked through (about 1 1/2 minutes), then move to one side and turn the heat to medium. Break the eggs directly into the pan.. Fry the eggs without breaking them up for about 2 minutes, until they are partially set.

  5. Push the eggs and meat to one side and add the rice to the other side. Add the soy sauce and fish sauce directly on the rice and then with a shoveling motion, combine the two sides of the, tossing stirring for 2 minutes, mixing the rice with the eggs shrimp and chicken, working from the bottom so that the rice has a chance to fry in the oil and everything is integrated.

  6. Sprinkle black pepper on the rice and add cashews, green onion and the reserved pineapple chunks. Transfer to the hollowed out pineapple halves, garnish with the red pepper slices, chopped cilantro and serve. ENJOY!!!