This
recipe is inspired by my daughter Tanisha who loves Thai food.
So this is my take on Thai Pineapple Fried Rice with Smoked Sausage.
So this is my take on Thai Pineapple Fried Rice with Smoked Sausage.
My Pantry Ingredients
- 3 eggs
- 3 cups Jasmine Rice (cooked)
- 1 1/2 cup Fresh Diced Pineapple Chunks
- 13.5 oz package of Johnsonville Smoked Sausage (slice)
- 1/2 cup Fresh Green Scallions (chopped and divided)
- 4 Cloves of garlic (minced and divided)
- 1/4 cup Red Chili Peppers (divided)
- 1/4 cup Green Chili Peppers (divided)
- 1/4 cup fresh lime juice
- 2 tbsp fresh minced ginger (divided)
- 1/2 cup fresh cilantro (chopped and divided)
- 2 tbsp Olive Oil (divided)
- 2 tbsp Sesame Seed Oil (divided)
- 1 tbsp of lemon zest
- 1 tbsp Fish Sauce
- 1 tbsp Soy Sauce
Preparation
Preheat your wok. I am using a non-stick wok, so
less oil will be required for frying. You need to make sure your wok is very hot.
1.
Add 1
tablespoon of olive oil and sesame oil to hot wok.
2.
Add part of
the garlic and chili peppers to flavor hot oil to fry eggs. Fry eggs, once done remove and set aside to
add back later.
3.
Add the
balance of olive and sesame oil, then add smoked sausage and stir fry until
golden brown.
4. Then add part of the scallions and cilantro (hold
some back for garnish),minced ginger, chili peppers, and garlic. Then add jasmine rice ( fluff rice with a folk
before adding), in addition make sure your rice is warm or room
temperature. Cold rice will cool your
pan down. Stir rice to keep the grains loose, then add back fried eggs and
blend well.
5. Add balance of ginger and peppers, then lime juice,
lemon zest, fish sauce, and soy sauce, once the rice is well coated with all
those wonderful Thai flavors, add pineapple chunks and blend well. If you want a little more spice you can red
pepper flakes.
Place
fried rice in serving dish and garnish with scallions, cilantro, red and green
chili peppers. Served rice with the traditional
Thai sides, cucumbers, lime or lemon slices and bean sprouts.
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