FRIED RICE IN PINEAPPLE SHELL:
4 cups of cooked rice
½ cup chicken breast meat, diced
4 oz. shrimp, shell removed and diced
1/3 cup cooked taro or yam, diced--available in
Chinese market
2 slices canned pineapple
1 tbsp. each diced green pepper & red pepper
seasoning:
1 tsp. light soy sauce
1/2 tsp
each salt & sugar
dash of white pepper
2 tbsp. cooking oil
2 eggs, beaten
1 large fresh pineapple
sauce:
¼ tsp.
salt
1 ½ tbsp.
fish sauce
¼ cup
coconut milk
1 ½ tsp.
green curry paste
Place pineapple on its side and cut off the top 1/3 portion.
With a sharp paring knife, cut and scoop out the flesh and reserving it for
another recipe. Rinse and dry shell thoroughly and make a scalloped edge of the
cut side, optional. Add seasoning to the chicken and shrimp mixture. Let it marinate
for 20-30 minutes.
In wok or large non-stick saucepan, heat 1 tbsp. oil
over high heat until very hot. Add chicken and shrimp and stir-fry until just cooked.
Remove and keep warm. Add peppers to pan and stir-fry for 1-2 minute. Remove.
Add 1 tbsp. oil to wok and heat it until hot over high
heat. Add eggs and scramble it quickly. Add in rice and stir-fry it together
with the egg to coat. Add in dash of salt and light soy sauce. Cook until rice
mixture is piping hot.
Add in peppers, shrimp and chicken mixture, pineapple
and taro. Stir together for 1 minute to heat through. Mix sauce ingredients
together and add into rice mixture. Cook for a minute or so to blend all ingredients
together.
Transfer rice to the prepared pineapple shell to
serve.
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