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Lup Cheong Pineapple Fried Rice

Sweet, Sour, Savory fried rice made with pineapple, ground pork and chinese sausages (lup cheong)


Posted By: S. Kairod
Rating   View Rating(1)
Already Voted! | 7 people have saved this recipe

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Prep Time: 10 | Cook Time: 10 | Ready In: 20
Ingredients: Print   Add to cart
US Metric
  •  1/4 cup low-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons canola oil
  • 4 ounces ground pork
  • 3 small 5 ounces each Chinese sausages, thinly sliced
  • 3  scallions, white parts minced and green parts sliced
  • 1 tablespoon(s) minced fresh ginger
  • 1/2 teaspoon(s) minced garlic
  • 1  hot red chile, seeded and minced
  • 4 cup(s) cold-cooked jasmine rice or other long-grain white rice
  • 1/4 cup(s) cilantro leaves
  • 1/4 cup(s) finely diced fresh pineapple

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Cooking Process:

In a small bowl, whisk the soy sauce with the hoisin and vinegar. Heat a wok or large skillet. Add the oil and heat until smoking. Add the pork and Chinese sausages and cook over high heat, stirring, until the pork is lightly browned, about 2 minutes. Add the minced scallion whites, ginger, garlic, and chile, and cook until fragrant, about 1 minute. Add the rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots. Stir the hoisin-soy sauce, add it to the wok, and stir-fry until nearly absorbed, about 2 minutes. Stir in the scallion greens, cilantro, and pineapple. Transfer the fried rice to bowls and serve.

User Reviewsview all rating
Reviewed on: Feb 18, 2013 By
Hell yes!Except don't forget the Bacon Fat for frying and scrambled egg.
Comments:

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