Rec. A repost of NLB's Spicy Pineapple Fried Rice-Dawn/Mo maybe for you

[marsha-tbay]

This is a repost from Carianna/WA about NLB's recipe on the old G site;

Yeah! Made this last night with brown rice

and my kids never knew what hit 'em. My

oldest had two big helpings and asked for

the leftovers to be saved for her lunch

today. And this from two kids who

repeatedly turned up their noses every time

I tried to introduce brown rice to the

table instead of white.

Spicy Pineapple Fried Rice

Recipe by nlb

2 T vegetable oil

1 clove garlic, minced

1 t fresh ginger, finely chopped

1/8 to 1/4 t crushed red pepper flakes

3 c. cooked rice, cold

1/4 c soy sauce

8 oz. can crushed pineapple in syrup,

drained

1/4 c green onions, thinly sliced (white

and green)

In a large nonstick skillet, heat oil over

med.-low heat until hot. Add garlic, ginger

and red pepper; cook and stir 2 minutes.

Increase heat to med-high. Add rice and soy

sauce; cook 2 minutes, stirring frequently.

Add pineapple, tossing to combine; heat

through. Sprinkle with green onions before

serving.

My notes: I used 8 oz. of chunked

pineapple, not crushed, and I left in about

half of the juice in the can when I added

it. I also added 1 t. sesame oil to the soy

sauce because whenever I cook with sesame

oil my kids come sniffing into the kitchen

to see what's up. Thanks nlb!

 

[marianne]

Marsha, you and I must be on the same wave-length...

this is spooky...last night I grilled some pork chops marinated in Lawry's Hawaiian Marinade (very good, BTW). I had a fresh pineapple and some cold rice on hand, and I thought that Pineapple Fried Rice would be a good side dish, although I don't know why, never made it or ate it before. I searched my cookbooks, but couldn't find a recipe, so I made saffron risotto instead. Then, a few minutes ago, I found your post for your menu from last night. My mouth dropped open! What a coincidence! I believe in mental telepathy, and I think we linked up last night. (Insert Twilight Zone theme here). Regards.

 

[dawnnys]

This sounds like it will go wonderful with some Cantonese Pork that I am cooking right now! Thanks!

 

[marsha-tbay]

Marianne, I'm glad I shared it then....I wish this happened to every recipe I give smileys/smile.gif I'm transfer-

ring hundreds of recipes into my cookbook and I came across this, immediately thought of Dawn when I saw the kids mentioned.

God gave you the thought for this accompaniment idea and gave me the thought to share this one for someone. That IS funny that you thought of pineapple rice and never had it or ate it; I would've never thought of it!!!

Hugs to you....Marsha

 

[marianne]

((((((((to you, too, Marsha)))))))

 

[dawn_mo]

Marsha, thanks for thinking of me and posting all these great recipes...

this sounds so good. Do you think I could sub crushed pineapple in juice rather than in syrup? This sounds like something the kids would like too, thanks!

 

[angak]

Marsha, I posted this up in T&T awhile ago. It's so very good.

 

[marsha-tbay]

Dawn, I certainly would think so! I'm so glad this helps you!!!

 

[carianna-in-wa]

Dawn, I've made this a few times and I never use pineapple in syrup, only juice

so it shouldn't be any problem at all.

 

[heather_in_sf]

Dawn, would yo!u please post your recipe? TIA

 

[dawnnys]

Sure. Rec: Cantonese Pork

It was good, but not "great" - I think it needs a little more spice - maybe tarragon or even 5-spice powder.

1 to 1 1/2 lb pork tenderloin
2 T light soy sauce
2 T hoisin sauce
1 T dry white wine
1 T olive oil
1 tsp honey
1 garlic clove, minced

Combine soy sauce, hoisin sauce, wine, oil, honey and garlic; mix well.

Marinate post in the mixture for about 2-3 hrs.

Remove meat from marinade and place on a rack in a roasting pan. Roast in a 425-degree oven for about 10 minutes, then brush with marinade, turn over and roast 15 minutes longer or to desired doneness (may take longer if not at room temperature when ready to roast).