Wednesday, May 19, 2010


Leftover rice has been staring at me in the fridge for a few days now and my fresh pineapple was looking not so fresh. I remembered this recipe I got from a Korean girl in my ward (church) a while back that just happens to use the ingredients I was trying to use up! Fried rice is something I don't make real often because it's not the healthiest side dish, but I was able to modify this a bit so there was less guilt. I LOVE the pineapple in this rice! It adds such a nice mild sweetness without taking away from the other flavors.

(Recipe from Sandra Liu Ashcroft)

1 Tbsp. oil (I used coconut oil)
2 eggs, beaten (I used 1 egg and liquid egg white)
2 slices bacon cut into 1 inch pieces (I used 3 slices of prosciutto)
2 cups cooked rice (mine was half white, half brown)
1 tsp. salt (I used 3/4 tsp.)
1/2 tsp. pepper
10 oz. can pineapple chunks, drained (I used fresh pineapple)
1 green onion, sliced

Heat oil in wok and scramble the eggs. Set aside. Fry bacon (if using prosciutto, you'll need to add a little more oil before adding rice). Add rice to bacon, mix well. Add salt, pepper, pineapple and eggs, stir and cook until dry. Stir in sliced green onion before serving. 


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