Thai Pineapple Fried Rice

Recipe Ingredients

1 tablespoon	15ml	Garlic; chopped
1/2 cup	118ml	Oil
1/2 cup	31g / 1.1oz	Pork - thinly sliced
1/2 cup	31g / 1.1oz	Chicken - thinly sliced
2/3 lb	302g / 10oz	Shrimps - peeled and deveined
4 lbs	1816g / 64oz	Eggs (large)
12 cups	1920g / 67oz	Cooked rice - cooled
1 1/4 cups	182g / 6.4oz	Diced pineapple
2 tablespoons	30ml	Sugar
6 tablespoons	90ml	Fish sauce - (nam pla)
1 cup	62g / 2.2oz	Green onions - cut 1 pieces
6		Fresh pickles or
2		Cucumbers - sliced
1 tablespoon	15ml	Chili peppers or to taste
1/2 cup	8g / 0.3oz	Cilantro - chopped
2 teaspoons	10ml	Ground white peppers

Recipe 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.

Source:
the California Culinary Academy

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