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Pineapple Fried Rice




Source of Recipe


Marla


List of Ingredients




Pineapple Fried Rice


4 teaspoons vegetable oil
1 egg, lightly beaten
2 strips lean bacon, coarsely chopped
1/2 medium onion, finely chopped
1/2 cup small cooked shrimp
1/4 cup diced ham
4 green onions (including tops), finely chopped
4 cups cooked long-grain rice
2 tablespoons each chicken broth and soy sauce
2 teaspoons sesame oil
1/2 teaspoon salt
2 slices canned pineapple, drained and diced
1/4 cup chopped unsalted roasted cashews or almonds (optional)


Recipe




Place a wide frying pan with a non-stick finish over medium-high heat until hot.

Add 1 teaspoon of the vegetable oil, swirling to coat
sides.

Pour in egg; tilting pan to coat bottom evenly.

Cook just until 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 3 teaspoons vegetable oil, swirling to coat sides.

Add bacon and onion; cook, stirring constantly for about 1 minute or until 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 a serving bowl.

Makes 4 servings