"PINEAPPLE RICE"

This Pineapple Rice is a refreshing dish that is perfect especially during these warm days of May!
It is basically similar to regular fried rice, but the pinapple gives it that sweet-tangy twist.
Try having with some grilled chicken or baked fish. But really, I ate this two days in a row, and I still want more!
Kids would enjoy the sweet pineapple taste of this dish too. What a simple way of incorporating fruit in their meal right?

-CHICHAY

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"PINEAPPLE RICE"

What You Need:

• 1 cup sliced or diced pineapple
• 2 cups cooked rice
• 1 tbsp sesame oil
• 2 eggs, beaten
• 1 tsp olive oil
• 3/4 cup chopped mushrooms (optional)
• 1 tbsp low sodium soy sauce
• 1 small white onion, chopped
• 1/2 cup shredded or diced carrots

How To:
-Open the can of pineapple and drain juice.
-In a non-stick pan, heat the olive oil.
-Add the eggs and cook without stirring, until set.
-Slide eggs out of the pan to a plate. Cut into short, narrow strips and set aside.
-In the same pan, heat the sesame oil and stir fry the mushrooms, soy sauce,
onions, and carrots for about 2-3 minutes.
-Stir in cooked rice, pineapple, and egg strips.
-Adjust seasoning if necessary by adding salt and pepper.
-Heat until everything is heated through.

[CHICHAY TIP: 1. For more pineapple flavor, you may use the pineapple juice as part of the water to cook the rice with. 2. You can add cooked, chopped meat like chicken or pork if desired, or even chopped tofu as your protein.]