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Pineapple Fried Rice

Makes: 4 servings

Ingredients:

1/3 cup dried shrimp
3 Tbsps. vegetable oil
1 Tbsp. minced garlic
1 tsp. minced ginger
1 (2-ounce) Chinese sausage, cut diagonally into 1/4-inch slices
1/2 cup sliced onions
4 asparagus spears, cut into 1/4-inch thick rounds
3 eggs, lightly beaten
4 cups cold cooked long-grain rice
2 Tbsps. soy sauce
2 Tbsps. fish sauce
1 cup diced fresh pineapple
1/2 fresh pineapples, hollowed out, for serving
1 ripe tomato, thinly sliced
2-inch pieces English cucumber, thinly sliced
2 Thai green and or red chilis, finely chopped
1 green onion, thinly sliced, for garnish

Cooking:

1. Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain.
2. Place a wok or wide non-stick frying pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add shrimp, sausage, onion, and asparagus; stir-fry for 1 minute. Add eggs and stir-fry for 30 seconds.
3. Decrease heat to medium; stir in rice, separating grains with a fork. Cook for 2 minutes. Add soy sauce, fish sauce, and pineapple. Cook, stirring, until heated through.
4. To serve, spoon fried rice into pineapple shell and garnish with tomato, cucumber, chile, and green onion.

Adapted from Martin Yan’s Asian Favorites (Ten Speed Press)
Copyright Yan Can Cook Group 2005