PINEAPPLE FRIED RICE.- This time made with Brown Rice....

PINEAPPLE FRIED RICE.- 

Fried rice has always been a favorite for everyone, one of the reasons we always kept that extra box of the dry white rice Chinese Restaurants always used to send along with every order of delivery Chinese Food. In order to make Fried Rice you need rice that's been kept in the refrigerator overnight so it loses some of the moisture and allows it to get fried, but if you think about it it's a great way to finish up old rice or leftover rice.

This time I made the fried rice using Brown Rice, not just for a change in flavor but for a more nutritious side dish too. Allow yourself a little extra time since Brown Rice being a whole grain takes a little longer to cook. I found a great recipe on Saveur (a great resource, check it out) for all things www.saveur.com that will give you a perfect pot of Brown Rice every time with very little effort and pretty foolproof too.





INGREDIENTS.-   For PERFECT BROWN RICE EVERY TIME...
1 Cup of Brown Rice, can be short or long, doesn't matter
1 cup rice = 2 cups cooked rice
1 1/2 cup rice = 3 cups cooked rice
2 cups rice = 4 cups cooked rice
*If making more than 1 cup dry rice, use a bit more water
Salt to taste

Rinse the rice first in a strainer really well a couple of times. In a large pot bring 8-10 cups of water to a boil, be sure the pot has a tight fitting lid. Put on the stove over high heat. Once the water is boiling add the rice and continue to boil, uncovered for 30 minutes. Pour the rice into a strainer over the sink and let it drain about 10 seconds.

Return the rice to the pot, insure the heat is off. Cover the pot and leave it resting to allow the rice to steam for 10 minutes. After that time, uncover the rice, fluff with a fork and season with salt to taste.

INGREDIENTS.-  For PINEAPPLE RICE....
3-5 Tbl Soy Sauce
1 Tbl Sesame Oil
1/2 tsp Ginger Powder
1/4 tsp White Pepper
2-3 Tbl oil, your choice
2-4 cloves garlic, minced
1 small onion, chopped
2 carrots, peeled and chopped into small squares
1/2 cupcorn, can be fresh, canned or frozen
1/2 cup peas, can be fresh, canned or frozen
3 cups cooked Brown Rice
2 cups pineapple, cut in small pieces, can be fresh, canned or frozen
1/2 cup ham, bacon or your choice of meat, chopped in small pieces
2-3 green onions, sliced

In a small bowl whisk together the soy sauce, ginger, sesame oil and white pepper. Hold

Heat the oil in a large skillet or wok on the stove over medium high heat. Add the onion to the skillet and cook, then add the garlic, stir often and do not allow to burn. Once the onions are shiny after about 3-4 minutes, add the carrots and cook for about 10 minutes until they start to get tender (this is only if you're using fresh carrots since they are a hard vegetable), however, if you're using canned or frozen add the carrots, corn and peas together and cook, stirring about 3-4 minutes.

Add the rice while stirring it in, then add the meat you've chosen along with the soy sauce mixture. Finally add the green onions and mix. Allow everything to come together and get heated through. About 2-4 minutes. Serve.

NOTE: You can change the vegetables to whatever you'd like or have on hand, use leftovers too. Same goes for the meat, you can use almost anything or leave it vegetarian, your choice.

Don't forget that you can use this base recipe for leftover white rice too. Once you start experimenting with this recipe you'll see how flexible, easy and fast it is and you'll create your own family's version. I hope you will try it. Enjoy!