Side Pannel
Thai Pineapple Rice
Ingredients List
- 1 Fresh pineapple
- 2 c Cooked rice - cold
- 1/4 c Baby shrimp
- 1 Cooked chicken breast half
- 1/4 c Diced cooked ham
- 2 Green onions
- 1/4 c Peas
- 1 ds Rice wine
Directions
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.
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.
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