PINEAPPLE AND CASHEW FRIED RICE

COURTESY OF THE REBEL HOUSE

AND CASHEW FRIED RICE By CHEF ERIC BAKER, THE REBEL HOUSE @ THEREBELHOUSE P ineapple

INGREDIENTS 2 TBSP. VEGETABLE OIL 1 ONION, PEELED AND FINELY DICED 1 LARGE RED BELL PEPPER, SEEDED AND DICED 2 CUPS PINEAPPLE, DICED 1/2 CUP SWEET CORN KERNELS 1/2 CUP GREEN PEAS 1/2 CUP CASHEWS, ROASTED AND CHOPPED 3 CUPS BROWN OR WHITE RICE, COOKED AND CHILLED 2 TBSP. TAMARI SOY SAUCE (GLUTEN FREE) OR LIGHT SOY SAUCE 3 SCALLIONS, SLICED

METHOD

• Heat oil in a wok or saucepan over medium high until it reaches its smoke point. Stirfry the onions and peppers for about 5 minutes until translucent. Add the pineapple, sweet corn, and peas and stir-fry for approximately 3 minutes until the pineapple juices have evaporated. • Add the rice and stir-fry for 2-3 minutes until the rice is warmed through. Turn off the heat and mix in the remaining ingredients. • Feel free to get creative with additional ingredients. Other suggestions include diced ham, diced chicken breast, lump crab, bacon, etc.

FRIED RICE TIPS • USE COLD RICE. THIS WAY THE RICE WILL NOT STICK TO^ GETHER (LEFTOVER RICE IS PERFECT). YOU CAN EVEN GO AHEAD AND FREEZE YOUR RICE AHEAD OF TIME AND REMOVE FOR EASY USE. • MAKE SURE YOU SEPARATE THE RICE GRAINS. THEY TEND TO CLUMP UP AND YOU WON’T ACHIEVE THE PERFECT DESIRED RESULT OTHERWISE. WORK THE RICE WITH YOUR HANDS IN A BOWL—AFTER YOU WASH YOUR HANDS THOROUGHLY, OF COURSE. • BE PREPARED. FRIED RICE COOKS VERY QUICKLY, SO HAVE ALL YOUR INGREDI^ ENTS READY TO GO BEFORE YOU BEGIN COOKING.