| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats, Eggs, Seafood |
Thai |
Side dish, Fruits |
1 |
Servings |
INGREDIENTS
|
|
-GAIL SHIMIZU (BWHT68A) |
| 1 |
tb |
Garlic; chopped |
| 1/2 |
c |
Oil |
| 1/2 |
c |
Pork, thinly sliced |
| 1/2 |
c |
Chicken, thinly sliced |
| 2/3 |
lb |
Shrimps, peeled and devained |
| 4 |
lg |
Eggs |
| 12 |
c |
Cooked rice, cooled |
| 1 1/4 |
c |
Diced pineapple |
| 2 |
tb |
Sugar |
| 6 |
tb |
Fish sauce; (Nam Pla) |
| 1 |
c |
Green onions, cut 1" pieces |
| 6 |
|
Fresh pickles; or |
| 2 |
|
Cucumbers, sliced |
| 1 |
tb |
Chili peppers; or to taste |
| 1/2 |
c |
Cilantro; chopped |
| 2 |
ts |
Ground white peppers |
INSTRUCTIONS
Fry garlic in oil until golden brown over medium heat.
Increase heat to medium high and add chicken, pork and shrimps. Cook until
meats are almost done, add eggs
and scramble. Cook half way through, add rice and pineapple and mix
quickly. Sprinkle sugar, white peppers, fish sauce, green onions and mix
well, cook about 2 minutes longer,stirring constantly, then remove from
heat. Serve hot with sliced pickles and chili peppers with chopped cilantro
sprinkled on top. Makes 12 servings.
NOTE: cook rice with a little less water than you normally would because
rice will absorb juice from the meats, therefore, it won't be soggy.
Formatted by Elaine Radis BGMB90B; October, 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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