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Pineapple Fried Rice
The pinapple adds a great touch the this dish. If you want, add other ingredients, like corn, peas, shrimp, and so on.Ingredients
(Serves 30.)3 ripe pineapples
1/2 cup of vegetable oil
18 cups of cooked long-grain white or brown rice (about 9 cups of raw rice)
1 cup of soy sauce
1/2 cup of sugar
1 cup of chopped fresh cilantro
1/2 cup of sliced or slivered almonds
2 teaspoons of freshly ground black pepper
1. Cut the ends and tops of the pineapples of, and pare off the skin. Cute the pineapples in fourths lengthwise, and remove the core. Cut the flesh into small chucks.
2. In a wok or large skillet, heat the oil over high heat. 2 cups at a time, add the rice and stir-fry it for about 2 minutes using a chinese spatula to break the rice apart. After 2 minutes when the rice is completely coated with oil, add the pineapple chunks (and any other vegetables you are going to add) and stir-fry another 1 minute. Add the vinegar, soy sauce, fish sauce, cilantro, almonds, and pepper, almonds, and pepper, continuing to stir-fry another few (2-3) minutes until everything is well mixed.
Note: The fried rice can be kept up to 2 days. It can be served at room temperature, but if you want it hot, you can reheat it in a 400F oven for 20 minutes.
