Pineapple Fried Rice

Let's see how this turns out.

2 Cups Rice
2 Cups Water
In pot, brought to boil on stove-top, and put in oven at 350° for an hour: I find this to be a fairly foolproof way of making rice.

Sweet & Spicy Sauce
1 Can Pineapple
1 Chopped Red Onion
2 Tablespoons Olive Oil
1 teaspoon Ginger
1 Tablespoon Soy Sauce
1 teaspoon Fish Sauce
Red Pepper to Taste
{Green Peppers}
The sweet comes from The Pineapple. But there is way too much juice in the can. So, I reduced it, adding the other ingredients slowly, as seemed appropriate, {omitting} those near the end, as it was time to eat.

Well, it wasn't restaurant quality. But I shovelled it down without missing a beat. I guess it's pretty hard to miss (i.e. make bad tasting food) with sugar, when one hasn't been eating all that terribly much of the stuff as of late... well, not all that terribly much of the stuff, not as of late.

For my second meal, I crisped the top ever so slightly in a Toaster Oven. I can see spreading this out all at once at the beginning on a baking sheet. If going that route, I'd probably use more Oil.

And since I don't have any more Pineapple, I'd have to find something else to add.

Anyway (in preparation of the leftovers), I spread 1-2 Cups of the mix on a plate, splashed a healthy dose of Soy Sauce over the top, sprinkled with Red Pepper (to taste), and Broiled for a mite too long (15 minutes) at 450°. And it was a sheer delight to eat.

June, 2021

Brett Food

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