A meal in itself, stir-fried rice with pineapple, baby shrimp, chicken breast, ham, and vegetables is quickly stir-fried and served in a a pineapple shell.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 fresh pineapple
- 2 teaspoons oil
- 2 cups cooked rice, cold
- 1/4 cup baby shrimp
- 1 cooked chicken breast half, cut into bite-size pieces
- 1/4 cup diced cooked ham
- 2 green onions, sliced, including green tops
- 1/4 cup peas
- 1 dash rice wine
Preparation:
Slice pineapple in half. Hollow out each half by removing the pineapple meat. Reserve 1/4 cup of chopped pineapple and reserve the rest of the meat (discarding the tough and bitter core) for other uses.Heat wok. Meanwhile, grill cut sides of pineapple halves over grates on a gas stove, on the grill, or under the broiler until heated through.
Add oil to hot wok and spread it around. Then add rice and stir-fry about 2 minutes. Add shrimp, chicken, and ham, stir-frying another two minutes. Add peas, green onions, and chopped pineapple. Stir-fry another two minutes until all ingredients are mixed and hot. Add rice wine and mix.
Serve rice in heated pineapple halves.
Yield: 2 servings
