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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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An estate sale purchased recipe that is sure to please all. This is elegant, colorful, tasty, unique and one you can serve with pride. Enjoy Ingredients:
1 pineapple |
2 tablespoons vegetable oil |
1/2 teaspoon salt |
3 garlic cloves coarsely chopped |
1/4 pound shrimp peeled and deveined |
1 boneless skinless chicken breast half diced |
2 eggs |
1-1/2 tablespoons crab paste in soybean sauce |
2 tablespoons tomato ketchup |
3 green onions including 1 tender green thinly sliced |
4 cups cold cooked long grain jasmine rice crushed gently to break up any clumps |
2 tablespoons fish sauce |
fresh cilantro leaves for garnish |
1 tablespoon fried shallots |
Directions:
1. Preheat oven to 400. Cut pineapple in half lengthwise. Hollow out each half leaving the shells intact and setting the pineapple pulp aside. Put the shells hollow side up on a baking sheet and bake until the excess moisture has dried out about 10 minutes. Remove from oven and set shells aside. Meanwhile coarsely chop enough of the reserved pineapple pulp to measure 1 cup then set aside. Preheat a wok over medium high heat. When pan is hot add oil, salt and garlic then stir fry for 30 seconds. Increase heat to high then add shrimp and chicken and stir fry for 2 minutes. Crack eggs into pan over the shrimp and chicken and break up the yolks with the tip of a spatula. Cook eggs without stirring until set about 30 seconds. When the whites turn opaque add the crab paste and ketchup then stir once or twice then toss in the green onions, cooked rice and fish sauce. Break up any remaining clumps of rice and stir fry to mix and evenly season the rice and to heat it through about 2 minutes. Add the reserved chopped pineapple pulp and toss and stir to heat through about 1 minute. Transfer rice mixture to the pineapple shells heaping it attractively. Garnish with cilantro leaves and fried shallots then serve immediately.
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