Subj : BH&G 3169
To   : All
From : Dave Drum
Date : Tue Jun 29 2021 06:19:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pineapple-Pork Fried Rice
 Categories: Pork, Fruits, Rice, Nuts, Vegetables
      Yield: 4 Servings
 
      1 lg Egg
      2    Egg whites
      2 ts Oil
      1 lb Pork tenderloin; in
           - bite-size pieces
      1 tb Oil
      1 c  Chopped fresh pineapple
    1/2 c  Thin sliced carrot
    1/2 c  Thin bias-sliced celery
    1/2 c  Sliced green onions
      2 ts Grated fresh ginger
      2 cl Garlic; minced
      2 c  Cooked jasmine rice
    1/2 c  Peas; thawed
      3 tb Soy sauce
      1 tb Snipped fresh cilantro
           Fine chopped peanuts
           Lime wedges
           Sriracha sauce (opt)
 
  In a small bowl combine egg and egg whites. In a wok or
  very large skillet heat 2 teaspoons oil over medium-high
  heat. Add meat; cook and stir 3 to 5 minutes or until
  slightly pink in center. Remove meat.
  
  Add 1 tablespoon oil to wok; heat over medium-high heat.
  Add the next five ingredients (through ginger); cook and
  stir 3 to 4 minutes or until vegetables are tender. Add
  garlic; cook and stir 30 seconds more.
  
  Add egg mixture; cook, without stirring, 5 to 10 seconds
  or until egg sets on bottom but remains runny on top. Add
  rice; cook 1 minute, turning and tossing constantly.
  Return cooked meat to wok; add the next three ingredients
  (through cilantro). Cook and stir until heated through. If
  desired, serve with peanuts, lime wedges, and/or Sriracha
  sauce.
  
  SHORTCUT: Instead of starting with a whole pineapple, pick
  up a container of cut-up pineapple from the produce
  section and finish chopping it at home.
  
  Makes: 4 servings
  
  Better Homes & Gardens | May 2016
  
  MM Format by Dave Drum - 28 May 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "His mother should have thrown him away and kept the stork." -- Mae West
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