Simplified Pineapple Fried Rice For Two, version 1

Instructions

1. Cut the pineapple in half, lengthwise with a sharp chef knife and then remove the flesh from both halves by cutting along the inside edge of the skin. You may need a flat spoon to help scoop out the flesh. You'll need approximately 2 ounces of fruit, finely chopped. Save the rest for snack, clean the empty pineapple shells and set aside.
2. Cut the stem off the jalapeno chili and remove the core and seeds. Cut the jalapeno in half. Brunoise 1/2 of the jalapeno and reserve. Take the other jalapeno half and slice it with a mandolin slicer to produce nice, even and thin slices for garnish.
3. Heat 1 tablespoon of cooking oil in a large frying pan (or wok, if you have one). We used corn oil. Add the chopped onion and jalapeno brunoise and stir fry for 4 minutes, then add the cubed pork and cook until it is brown on all sides.
4. Add the cold rice and toss until all ingredients are thoroughly mixed together. Continue to stir fry until rice is even heated.
5. Add the chopped pineapple, green onions and cashew nuts and continue to stir fry for 2 minutes.
6. Add fish sauce and Maggi Seasoning (or soy sauce). Continue to toss and stir fry for another 5 minutes or until rice is beginning to develop a soft crust. Add salt and pepper to taste (optional).
7. Scoop the fried rice into the hollowed pineapple skin shells and then garnish with thinly sliced jalapenos.

• Servings : 2-4
• Ready in : 30 Minutes
• Course : Entrée
• Recipe Type : Dinner, Lunch, Rice
• Ingredient : Green Onions, Pineapple, Pork