INGREDIENTS

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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