Thai Pineapple Rice Recipe - Cooking Index
Thai Pineapple Rice Recipe - Cooking Index
| 1 | Fresh pineapple | |
| 2 cups | 320g / 11oz | Cooked rice - cold |
| 1/4 cup | 59ml | Baby shrimp |
| 1 | Cooked chicken breast half | |
| 1/4 cup | 36g / 1.3oz | Diced cooked ham |
| 2 | Green onions | |
| 1/4 cup | 59ml | Peas |
| 1 | Rice wine |
Cut chicken into bite size pieces.
Cut stem from pineapple. Cut pineapple in half. Hollow top and bottom portions of pineapple, set aside. Dice pineapple meat. Reserve 1/4 cup of pineapple meat, save remainder for another dish or dessert.
Heat 2 teaspoons of oil in wok, add rice and stir-fry a minute or two.
Add shrimp, chicken and ham, stir-fry another minute or two. Add peas, sliced green onions (use tops) and pineapple. Stir-fry another minute or two or until all is hot and well blended. Shake in a little rice wine.
While ingredients are being stir-fried, put pineapple, cut side down, over range burner to heat through. Serve rice mixture in pineapple.
Source:
"Pan-Asian Express" by Barbara Witt Seattle Times
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