Print This Recipe

Print
Fried Jasmine Rice with Pineapple, Shrimp, and Pork

Fried Jasmine Rice with Pineapple, Shrimp, and Pork

Martha Stewart Living, January 2007 http://www.marthastewart.com/348940/fried-jasmine-rice-pineapple-shrimp-and-pork
0
Rated
(0)
  • Yield Serves 2

Ingredients

    • 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

Directions

  1. Stir 2 tablespoons fish sauce with chiles in a small bowl; set chile sauce aside.
  2. 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.
  3. 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.