Pineapple Fried Rice
The secret of making fried rice lies in the
use of cold, cooked rice. Freshly cooked rice will only produce
a sticky mess.
(Serves 4)
Ingredients:
2 tablespoons vegetable oil
1 1/2 cups diced mixed vegetables, e.g., scallions, red/green peppers, peas,
corn, carrots, bean sprouts
4 cups cold, cooked rice
6 rings canned pineapple slices, drained and cut into small wedges
2 eggs
2 tablespoons soy sauce
Salt and pepper to taste
Directions:
- Heat 2 tablespoons oil in a large non-stick
skillet or wok. Add diced vegetables (except bean sprouts)
and stir fry over high heat, 3 to 4
minutes.
- Break up lumps of cold cooked rice and add to
the vegetables.
- Stir until rice is heated and the grains of
rice are separated.
- Crack the eggs into a small bowl and beat
lightly with a fork, pour onto rice. Mix the eggs into the rice
and
stir over low heat until the eggs are cooked.
- Stir in bean sprouts.
- Sprinkle soy sauce over rice and mix evenly
through.
- Season with salt and pepper to taste. Garnish
with additional chopped scallions if desired.
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