Pineapple Pork Fried Rice
The Stuff You Hate On A Stranger’s Food Blog
Inspired by Survivor Season 44, we get the tropical trappings of pork, pineapple, and rice. I mean, just an all time classic combination. and then you hit it with sriracha and it goes even harder. Only giving this a PG+ because I feel like I could’ve done a lot better than vinegar and soy sauce. Like some Hoisin would’ve set it off with that like BBQ type flavor.
PS — Team Carter on Survivor.
Ingredients
2 cups of yesterday’s cooked Thai jasmine rice
10 chunks of canned pineapple
6 oz Char Siu or leftover bbq pork
2 green onions, sliced
4 cloves of garlic minced
1/2 red bell, big ‘ol diced
4 dashes of Chinkiang Vinegar
4 dashes of soy sauce
4 tablespoons canola oil
3 sprigs of thai basil, about 24 leaves
1/4 cup chopped cilantro
sriracha
Process
Process
get all your things in a row. it goes quick.
heat your oil in a wok until it’s screaming hot.
Fry the basil quickly and whisk it out with a spider onto a paper towel.
Add garlic and green onion whites. mix; don’t let the garlic burn
Add the pork and let the heat come back to the pot. hopefully rendering some pork fat into the concoction.
add rice and stir fry. Let it sit some times so the rice will get some crispy bits.
add the pineapple and red bell pepper cook until softened, like maybe one minute total.
Add the vinegar and soy sauce. stir fry a few moments longer.
kill the heat.
add the cilantro, green onion greens, and most of the basil, reserving a few leaves for garnish.
serve, with those thai basil leaves and pretty much mandatory for this dish is sriracha.