Pineapple Fried Rice

Makes 4 large servings

Fantastic! Absolutely delicious! This recipe takes time and special ingredients, but it is worth it!! You will not be disappointed!

ingredients

MEAL INGREDIENTS:
4 cloves garlic, minced
1/3 c peanut oil + extra on hand
1/2 c carrot, diced
1/2 c onion, diced
1 egg, beaten
4 c cooked brown jasmine rice, cold
1 tbsp margarine
1 tbsp Neera’s Curry Masala
1/2 c peas (frozen or fresh, but not canned)
2/3 c raisins
5 tsp soy sauce
5 tsp Braggs
1 20oz can pineapple chunks, drained*
1/3 c roasted cashews
1 lb tofu, cut into small pieces (1/2“ blocks or 1”x1“x1/4” flat blocks)
1 1/2 chicken (half) breasts, cut into 2" pieces (or 3/4 of a full, double-breast)
5 Jumbo shrimp (21-25 count/lb) or larger, deveined, raw or cooked
GARNISHES:
cilantro
1 roma tomato, cut into eighths
1/4 cucumber, halved length-wise and sliced
1 lime, cut into eighths

1
Heat wok over high heat. Add oil, garlic, carrot, and tofu. Cook unti tofu is light brown.
2
Add chicken and onion. When chicken is almost done, add egg. Cook for about one minute.
3
Add all other meal ingredients. Stay in front of the wok, stirring constantly until searing becomes visible. Add more oil if needed to keep rice from sticking.
4
Remove from heat and continue stirring for a few minutes to keep rice from sticking to wok.
5
Put rice mixture into serving dish. Place garnishes on top in a pretty pattern.
6
*Add your pineapple juice to a little spiced rum and sprite for a delicious cocktail.