PINNEAPLE FRIED RICESource: New Thai Cuisine by Nathan HyamServings: 4 to 6 What a spectacular presentation served in the pineapple shell; in a pinch you can use canned pineapple if fresh isn't available. It's a wonderful recipe that is easily adjusted depending on available ingredients. Just taste as you go along! 1 large fresh pineapple 1/4 cup vegetable oil 1 medium onion chopped 2 cloves garlic, diced 1 cup presoaked, sliced wood ear mushrooms (or dried shiitake) 4 cups cooked jasmine rice 6 Tbsp fish sauce 1 Tbsp sugar 1/2 tsp ground white pepper 2 green onions, sliced 1/4 cup sliced cilantro Cut the pineapple in half and hollow out the shells. Cube the pineapple flesh. Heat the oil in a wok over high heat and stir-fry the onion until soft. Add the garlic and stir-fry for 30 seconds. With the heat on high, add the mushrooms, pineapple, rice, fish sauce, sugar and pepper. Mix thoroughly and cook until heated through. Add the green onions and cilantro. Serve in the hollowed-out pineapple shell.
|
