Thai Pineapple Fried Rice

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.

 

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.

Related articles

• Jasmine Rice Cooking Tips (skillsinlife.wordpress.com)
• Coconut and Thai curry soup (fiveandspice.wordpress.com)
• Thai cuisine (carvingthaiculinary.com)

Relaxing on a Sunday Afternoon @ CW’s

Just imagine a cool Sunday afternoon, pulling up to the table to have a delicious and 
decadent Sunday dinner.  Basil Pesto Roasted Cornish Hens, with a side of Pinto Beans with a healthy twist over a bed of Jasmine Rice and crisp side dish of Mixed Vegetables.

 

This wonderful dinner experience is brought to you by CW's Cafe Today.  Enjoy !!

Basil Pesto Roasted Cornish Hens

(4) Cornish Hens with back bone removed

(1) cup Basil Pesto

Roast hens @400 degrees for 1 hour and use the cooking juices from the hens to make a wonderful gravy.

Pinto Beans With A Healthy Twist

(1) cup dry beans = 3 cups cooked beans 

(2) tbsp Olive Oil

(1/2) cup diced onions and 4 cloves of garlic minced.

(3) cups of low sodium chicken broth

Salt and pepper to taste. 

 

In large pan ( about 3 -5 quart) add olive oil, onions, and garlic.  Saute until onions and garlic are tender.  Then add 3 cups of chicken broth and bring to a boil.  Then reduce heat and let simmer for about 2 hours.

  Dried Bean Cooking Guide

1/3 cup dry beans =1 cup cooked beans

1/2 cup dry beans =1 1/2 cups cooked beans

2/3 cup dry beans =2 cup cooked beans

1 cup dry beans =3 cups cooked beans

2 cups (1 pound) dry beans =6 cups cooked beans

 

Jasmine Rice

(1) cup of Jasmine Rice

(3/4) cup of water

1/2 teaspoon of salt

 

Place rice in Rice Cooker, add water and salt.  Follow directions given for your Rice Cooker.  If you do not have a rice cooker, then follow package directions for cooking rice stove top.

  

Mixed Vegetables

 (1) Package of frozen mixed veggies (about 16 oz's)

(3/4) Chicken Broth - low sodium 

 

In medium sauce pan, add chicken broth and bring to a boil.  Then add veggies, season with salt and pepper to taste. Steam until veggies are tender.  Remove from heat and let stand.