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Thai Pineapple Fried Rice

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      Title: THAI PINEAPPLE FRIED RICE
 Categories: Side dish, Fruits, Thai
      Yield: 1 Servings
 
           -GAIL SHIMIZU   (BWHT68A)
      1 tb Garlic; chopped
    1/2 c  Oil
    1/2 c  Pork, thinly sliced
    1/2 c  Chicken, thinly sliced
    2/3 lb Shrimps, peeled and devained
      4 lg Eggs
     12 c  Cooked rice, cooled
  1 1/4 c  Diced pineapple
      2 tb Sugar
      6 tb Fish sauce; (Nam Pla)
      1 c  Green onions, cut 1" pieces
      6    Fresh pickles; or
      2    Cucumbers, sliced
      1 tb Chili peppers; or to taste
    1/2 c  Cilantro; chopped
      2 ts Ground white peppers
 
   Fry garlic in oil until golden brown over medium heat.
   Increase heat to medium high and add chicken, pork and shrimps. Cook
  until meats are almost done, add eggs
     and scramble. Cook half way through, add rice and pineapple and mix
  quickly. Sprinkle sugar, white peppers, fish sauce, green onions and
  mix well, cook about 2 minutes longer,stirring constantly, then
  remove from heat. Serve hot with sliced pickles and chili peppers
  with chopped cilantro sprinkled on top. Makes 12 servings.
  
   NOTE: cook rice with a little less water than you normally would
  because rice will absorb juice from the meats, therefore, it won't be
  soggy. Formatted by Elaine Radis BGMB90B; October, 1993
 
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