1 author: M.S. Milliken & S. Feniger, 1998
2 directions: 'If serving rice in fresh pineapple, halve the pineapple lengthwise,
3 leaving the leafy top intact and cutting through it. Hollow out each half, reserving
4 1 C. of the fruit for the rice and extra for garnishing. Make a small slice on
5 the outside of each half to create a flat base to hold the pineapple steady. Set
9 Crumble the cold rice between your fingers to separate the grains, and set aside.
12 Heat 2 T. oil in a wok or large skillet, swirling to coat pan. Add the onion
13 and toss until soft, 3 to 5 min. Add the garlic and toss until fragrant and soft,
14 about 1 to 2 min. Add the ginger and toss for another min.
17 Add the remaining T. of oil, then add the rice. Fry for 2 to 3 min. over high
18 heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 min. more. Add
19 the fish sauce and sugar, and toss until ingredients are well combined and rice
20 is heated thoroughly, about 5 min. Add the green onions and toss to combine. Remove
21 from the heat and transfer to a serving platter, or if using fresh pineapple,
22 fill each prepared half with warm rice and garnish with extra chunks of pineapple.'
30 name: Pineapple, for serving (optional)
37 name: Cooked Long Grain Rice (such as jasmine), chilled
51 name: Onion, finely diced
65 name: grated fresh Ginger
72 name: blanched, sliced Chinese Long Beans
79 name: seeded, diced Tomatoes
86 name: finely chopped fresh Pineapple
107 name: Onions, thinly sliced diagonally
110 name: Pineapple Fried Rice
114 yield_: 4 to 6 servings