| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Main dish |
2 |
Servings |
INGREDIENTS
| 1 |
|
Fresh pineapple |
| 2 |
c |
Cooked rice – cold |
| 1/4 |
c |
Baby shrimp |
| 1 |
|
Cooked chicken breast half |
| 1/4 |
c |
Diced cooked ham |
| 2 |
|
Green onions |
| 1/4 |
c |
Peas |
| 1 |
ds |
Rice wine |
INSTRUCTIONS
Cut chicken into bite size pieces. Cut stem from pineapple. Cut pineapple
in half. Hollow top and bottom portions of pineapple, set aside. Dice
pineapple meat. Reserve 1/4 cup of pineapple meat, save remainder for
another dish or dessert. Heat 2 teaspoons of oil in wok, add rice and
stir-fry a minute or two. Add shrimp, chicken and ham, stir-fry another
minute or two. Add peas, sliced green onions (use tops) and pineapple.
Stir-fry another minute or two or until all is hot and well blended. Shake
in a little rice wine. While ingredients are being stir-fried, put
pineapple, cut side down, over range burner to heat through. Serve rice
mixture in pineapple.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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