Ingredients:
2 -3 tablespoons vegetable oil
4 cups freshly cooked rice
1/2 cup roasted cashews
1/2 pineapple
1/2-1 cup cooked shrimp or 1/2-1 cup Chinese barbecue pork or 1/2-1 cup other leftover cooked meat, cut into bite size pieces (optional)
2 tablespoons chopped coriander root
1/2 teaspoon white pepper
1/4 cup sugar
1/4 cup fish sauce
1 1/2 cups coconut milk
coarsely chopped green onions, for garnish
Directions:
Cut half of the pineapple into cubes.
Prepare all remaining ingredients and have at hand.
In a small saucepan, heat the coconut milk to a boil.
Add the coriander root, white pepper, sugar and fish sauce.
Reduce heat and simmer the sauce for 3-5 minutes, then strain.
Preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
When the oil is hot, add the meat, pineapple, cashews and rice.
Stir and toss to combine well.
Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
Continue stif frying until the rice is heated through.
If desired, fill the empty pineapple half with the rice mixture.
Garnish and serve.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.