Recipe (Serves 2-3) :
Pineapple - 1 can (20 oz)
Salt - 1 1/2 tsp, divided
White pepper - a dash
Eggs - 1 medium, beaten
Vegetable oil - 2 tbsp, divided
Cooked white rice - 3 cups
Light soy sauce - 2 tbsp
Button mushrooms - 1/2 cup
Frozen peas - 1/2 cup, thawed
Green onions - 2, chopped with tops
In a medium bowl, add 1/2 tsp salt and the pepper to the eggs.
Heat a wok until very hot.
Add a tablespoon of oil and tilt to coat the sides of the wok.
Add the eggs and cook until the eggs are thickened throughout, but still moist.
Remove the eggs from the wok and set aside.
Wash and dry the wok thoroughly.
Make sure all the ingredients are dry before cooking.
Reheat the wok until very hot.
Add the remaining 1 tbsp vegetable oil and tilt to coat the sides of the wok.
Add the rice and stir-fry for 2 minutes.
Reduce the heat if the rice starts to burn.
Stir in the soy sauce and continue stirring until the rice is mixed well with the soy sauce.
Stir in the eggs, mushrooms, peas and the remaining salt.
Stir fry for 2 minutes or until the entire mixture is hot.
Stir in the pineapple and green onions.
Source: Everyday Chinese Cooking by Leeann Chin and Katie Chin.
- I used canned pineapple rings (20 oz) and chopped it up.
- Basmati rice was used for making the fried rice.
- I added about 4 cups of rice for the given proportion of other ingredients.
- I chopped up a small carrot for a splash of color and stir-fried it along with green peas and mushrooms.
- The suggested serving in the book is to serve the fried rice in a pineapple shell.
Once again I would like to mention two awards that I received yesterday. Trupti of Recipe Center passed me the "Yum-Yum Blog" award and Ranji of Ranji's Kitchen Corner passed me the "Friendship" award. I would like to pass these awards on to,
Enjoy your awards and I hope you all enjoyed the post.
UPDATE: I am sending this to "Rice Mela" hosted by Srivalli of Cooking 4 all seasons.