| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Seafood | Niger | Tamwt02 | 4 | servings |
INGREDIENTS
| 1 | Ripe pineapple; preferred | |
| (or 1 cup canned pineapple chunks plus | ||
| Extra for garnish) | ||
| 4 | c | Cooked long-grain rice; chilled |
| (such as jasmine rice) | ||
| 3 | tb | Vegetable oil |
| 1 | sm | Onion; finely diced |
| 5 | Garlic cloves; chopped | |
| 1 | tb | Grated fresh ginger |
| 1 | c | Blanched; sliced Chinese long beans |
| 1/2 | c | Seeded; diced tomatoes |
| 1 | c | Finely-chopped fresh pineapple |
| 3 | tb | Thai fish sauce |
| 1 | ts | Sugar |
| 3 | Green onions; thinly sliced | |
| On the diagonal |
INSTRUCTIONS
If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside. Crumble the cold rice between your fingers to separate the grains, and set aside. Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute. Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A46 broadcast 12-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-10-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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