Serves 4 to 6
- 1/3 cup dried shrimp
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 2 (2 ounces each) Chinese sausages, cut diagonally into 1/4-inch slices
- 1/2 cup sliced onion
- 3 eggs, lightly beaten
- 4 cups cold cooked long-grain rice
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 cup diced fresh pineapple
- 1/2 pineapple, hollowed out, for serving
- 1 tomato, cut into 1/4-inch thick slices, for garnish
- 1 small cucumber, cut into 1/4-inch thick slices, for garnish
- 1 to 2 teaspoons thinly sliced fresh Thai chile, for garnish
1. Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain.
2. Place a wide nonstick frying pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add dried shrimp, sausages and onion; stir-fry for 1 minute. Add eggs and stir-fry for 30 seconds.
3. Decrease heat to medium; stir in rice, separating grains with the back of a spoon. Cook for 2 minutes. Add soy sauce, fish sauce, and pineapple. Cook, stirring, until heated through.
4. To serve, spoon fried rice into pineapple shell and garnish with tomato, cucumber, chile, and green onion. Or place tomato and cucumber slices around the edge of a serving platter, place fried rice into the middle of the platter, and sprinkle with chile and green onion.
From Martin Yan's Asian Favorites © 2001 Yan Can Cook.
