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Click here for an alphabetical listing of all recipes.Pineapple Fried Rice
- 4 TSP VEGETABLE OIL
- 1 EGG, SLIGHTLY BEATEN
- 2 STRIPS LEAN BACON, COARSELY CHOPPED
- ½ MEDIUM ONION , FINELY CHOPPED
- ½ CUP SMALL COOKED SHRIMP
- ¼ CUP DICED HAM
- 4 GREEN ONIONS (INCLUDING TOPS) FINELY CHOPPED
- 4 CUPS COOKED LONG-GRAIN RICE
- 2 TBLS.. EACH CHICKEN BROTH and SOY SAUCE
- 2 TSPS SESAME OIL
- ½ TSP SALT
- 2 SLICES CANNED PINEAPPLE, DRAINED and DICED
- ¼ CUP CHOPPED, UNSALTED, ROASTED, CASHEWS OR ALMONDS
PLACE A WIDE FRYING PAN SPRAYED WITH A NONSTICK FINISH OVER MEDIUM -HIGH HEAT UNTIL HOT. ADD 1 TSP OF THE VEG OIL, SWIRLING TO COAT SIDES. PUT IN EGG, TILTING PAN TO COAT BOTTOM EVENLY. COOK JUST UNTL EGG IS SET AND FEELS DRY ON TOP. REMOVE EGG FROM PAN AND LET COOL SLIGHTLY, THEN CUT INTO THIN 1-INCH LONG STRIPS. SET ASIDE.
PLACE A WOK OR WIDE FRYING PAN OVER HIGH HEAT UNTIL HOT. ADD REMAINING TSPS VEG OIL, SWIRLING TO COAT SIDES. ADD BACON & ONION, COOK STIRRING CONSTANTLY, FOR ABOUT 1 MINUTE OR UNITL ONION IS LIMP AND TRANSLUCENT. ADD SHRIMP, HAM, GREEN ONIONS, AND RICE. STIR-FRY UNTIL WELL BLENDED. STIR IN BROTH, SOY SAUCE, SESAME OIL, AND SALT. COOK AND TOSS FOR 2 MORE MINUTES OR UNTIL RICE IS HEATED THROUGH. REMOVE FROM HEAT. ADD PINEAPPLE, EGG STRIPS, AND NUTS. TOSS TO MIX. PLACE IN SERVING BOWL.