PINEAPPLE-PORK FRIED RICE

Though I tout this dish as an entree, I served it with sushi for my guys who believe fried rice has no business disguising itself as anything other than a side. I, however, stuck to the Pineapple-Pork Fried Rice that is entree enough for me. Where did I get the idea of adding pineapple to pork-fried rice? I looked in my fridge and a beautiful pineapple looked back at me. We came to an understanding and this deliciousness resulted. Give it a try.

Pineaapple-Pork Fried Rice 2

5 cups prepared brown rice (Confession #2: I used instant); chill in fridge before using

3 tsp sesame oil, divided

1-1/2 lb pork loin, fat removed, sliced into thin strips

1/2 tsp ground black pepper

1/2 tsp sea salt

1 cup carrots, diced

3/4 cup onion, chopped

3 green onions, sliced thin

1 tbsp butter

2 eggs, lightly beaten

1/2 cup peas (I used frozen and thawed)

1-1/2 cups fresh pineapple, diced

3/4 cup soy sauce

1) To large skillet over medium-high heat, add 1-1/2 tsp sesame oil (reserving 1-1/2 tsp) and pork loin; sprinkle pork loin with pepper and sea salt and cook 6-7 minutes until meat is no longer pink; remove pork from skillet and set aside

2) Heat reserved 1-1/2 tsp sesame oil in skillet over medium heat; add carrots and onion and cook 2-3 minutes; add green onions and cook 1 minute; remove carrot-onion-green onion mixture from skillet and set aside

3) Add butter to skillet and melt; pour beaten eggs into skillet and let set without stirring for 1 minute; stir eggs and break into small pieces with spatula; add pork, carrot-onion-green onion mixture, peas, and pineapple; stir to combine; stir in soy sauce and cook 4-5 minutes until heated through; serve

Servings: 6-8 as entree; 10-12 as side

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/12/12.

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One thought on “PINEAPPLE-PORK FRIED RICE

  1. […] Pineapple-pork Fried Rice (tamaraleighauthor.wordpress.com) […]

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