DASH. OF. THIS. AND. THAT

 

PINEAPPLE FRIED RICE

 

Strange as it sounds two tablespoons of ketchup adds just the right amount of flavor to this lively rice. Cold rice should be used for best results. The technique of mixing butter with the bouillon paste also imparts wonderful flavor. A great accompaniment to barbecued foods.

 

Ingredients:

2  1/2 tablespoons vegetable oil 

1/2 onion finely chopped

1 clove garlic minced

2 tablespoons brown sugar

2 tablespoons rice wine or white wine vinegar

2 carrots finely chopped or grated

3/4 cup green peas

1 teaspoon fresh ginger grated

3 tablespoons butter

2 teaspoons bouillon paste, chicken or vegetable

1  1/2 cups bite sized pineapple (fresh or canned, drained)

3 cups cold cooked rice (jasmine preferably)

2 tablespoons ketchup

pinch of salt/ black pepper

 

 soy sauce (optional)

garnish with thin slices of cucumber, scallions and chopped fresh cilantro. 

----------------------------------------------------------------------------------------------------

 

1.  Heat oil in a Wok or heavy bottomed deep skillet over a medium heat, add the onions and brown          sugar and stir fry until the onions are translucent. Add the garlic and cook for only 10 seconds.

2.  Add vinegar and cook for 1 minute longer. Stand clear of the strong vapors.

3.  Now add carrots, peas and ginger and stir fry for about 3 minutes. Mix in butter and bouillon                paste until smooth.

4.  Add pineapple and cook for 3-4 minutes, fold in the rice and ketchup, cook for about 4 minutes           more ,stirring only occasionally, by letting the rice slightly brown and then scrape up the bottom of     pan with a spatula to gently fold the browned bits back into the rice mixture.             

5.  Taste and adjust seasonings.

 

Garnish as desired.