“Rice and Chinese sausage are used to create a crunch-tastic fried rice with plenty of zing from the fresh pineapple!”
IngredientsNutrition1 medium ripe pineapple, halved through the stem1⁄4 cuplow sodium soy sauce2 tablespoonshoisin sauce1 tablespoonrice wine vinegar2 teaspoonssesame oil2 1⁄2 tablespoonsvegetable oil, divided3 linksChinese sausage, sliced into 1/4 -inch rounds3 garlic cloves, minced2 teaspoonsminced ginger4 scallions, white parts finely chopped and greens sliced thin1 cupfrozen peas and carrot, thawed1 mediumred bell pepper, diced small3 cups cooked medium grain rice2 largeeggs, beatenkosher saltground black pepper
DirectionsUse a small sharp knife to cut around the edge of each pineapple half, then scoop the pineapple flesh from the halves. Discard the core and chop the fruit into small pieces. You will have about 1 1/2 cups fruit. Set aside and place pineapple halves on a plate or platter.In a small bowl, whisk to combine the soy sauce, hoisin sauce, rice wine vinegar and sesame oil; set aside.Heat 1 tablespoon oil in a large nonstick skillet over medium high heat. Add the peas, carrots and red bell pepper and cook until softened, about 3-5 minutes. Stir in the garlic, ginger and scallion whites and cook 1 more minute, then transfer to a medium bowl with a slotted spoon.Place skillet back over medium high heat, add 1 tablespoon oil and saute the sliced sausage until slightly browned, about 4-5 minutes. Transfer to the bowl with the vegetables with a slotted spoon.Return the skillet to medium high heat, add the rice and flatten in an even layer. Cook undisturbed to allow the bottom to crisp slightly, about 3-5 minutes. Stir in the cooked sausage and vegetables, 3/4 cup chopped pineapple and season with salt and pepper. Cook 1-2 minutes then stir in the sauce to combine.Push the rice to the sides and make a well in the center. Add about 1/2 tablespoon oil to the well and pour in the eggs. Scramble the eggs then stir to combine with ingredients in the pan.Spoon rice mixture into Pineapple halves and garnish with remaining chopped pineapple and sliced scallion greens.
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