SHRIMP and PORK FRIED RICE
Quite a few years ago I did some cooking classes. I found it very nerve racking standing in front of 16 women explaining food. I had them work in pairs so we needed 8 tasks for each class. I set the evening menus to include an appetizer, a main course, vegetables and a starch and dessert. At the end of the class we would have a 4 or 5 course meal. This is one of the recipes from those classes.
SHRIMP and PORK FRIED RICE
4 oz finely chopped pineapple
2 Tbsp vegetable oil
1 small onion, finely chopped
1/2 each, green and red peppers, seeded and chopped
8 oz lean pork, cut into small dice
4 oz cooked shelled shrimp
3-4 cups cooked cold rice
1/2 cup roasted cashews
2 scallions, chopped
2 Tbsp fish sauce
1 Tbsp soy sauce
- Heat the oil in a wok or large deep frying pan. Add the onion and peppers and fry for about 3-5 minutes, until softened. Add the pork and cook until it is brown on all sides.
- Stir in the shrimp and rice and toss well together. Continue to stir-fry until the rice is thoroughly heated.
- Add the chopped pineapple, cashews and scallions. Season with fish sauce and soy sauce.
- Garnish with shredded mint leaves and red and green chilies.
