Fried Jasmine Rice with Pineapple, Shrimp, and Pork
Martha Stewart Living, January 2007
- 3 tablespoons Asian fish sauce
- 2 fresh hot red chiles, thinly sliced
- 1 tablespoon vegetable or peanut oil
- 1 1/2 tablespoons finely chopped garlic
- 1 tablespoon finely chopped fresh ginger
- 2 ounces boneless pork shoulder, thinly sliced
- 1/4 pound small shrimp, peeled and deveined (halved if large)
- 1 1/2 cups cooked jasmine rice
- 1/4 cup diced cooked Chinese roast pork, substitute 1 ounce baked ham
- 1/4 cup chopped fresh pineapple
- 1/4 cup sliced snow peas
- 1/4 cup thinly sliced scallions, plus 2 whole scallions for garnish (about 4 scallions total)
- 5 sprigs fresh cilantro, for serving
- 5 sprigs fresh mint, for serving
- 1/2 cup fresh bean sprouts, for serving
- 1 lime, cut into wedges, for serving
- Stir 2 tablespoons fish sauce with chiles in a small bowl; set chile sauce aside.
- Heat a wok over high heat. Add oil. Add garlic and ginger; cook, stirring, 5 seconds (be careful not to burn them). Add pork shoulder; cook, stirring, until no longer pink, 45 to 60 seconds. Add shrimp; cook, stirring, 1 minute. Add rice; cook, stirring, until heated through, about 1 minute. Add remaining tablespoon fish sauce; cook, stirring, 30 seconds.
- Stir in roast pork or ham, pineapple, snow peas, and sliced scallions; cook until heated through, about 30 seconds. Serve with cilantro, mint, bean sprouts, lime, whole scallions, and chile sauce.
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