Fried Jasmine Rice With Pineapple Shrimp And Pork Recipe

Ingredients

3 tablespoons Asian fish sauce

2 fresh hot red chiles, thinly sliced

1 tablespoon vegetable or peanut oil

1 1/2 tablespoons finely chopped garlic

1 tablespoon finely chopped fresh ginger

2 ounces boneless pork shoulder, thinly sliced

1/4 pound small shrimp, peeled and deveined (halved if large)

1 1/2 cups cooked jasmine rice

1/4 cup diced cooked Chinese roast pork, substitute 1 ounce baked ham

1/4 cup chopped fresh pineapple

1/4 cup sliced snow peas

1/4 cup thinly sliced scallions, plus 2 whole scallions for garnish (about 4 scallions total)

5 sprigs fresh cilantro, for serving

5 sprigs fresh mint, for serving

1/2 cup fresh bean sprouts, for serving

1 lime, cut into wedges, for serving

Preparation

Stir 2 tablespoons fish sauce with chiles in a small bowl; set chile sauce aside.

Heat a wok over high heat. Add oil. Add garlic and ginger; cook, stirring, 5 seconds (be careful not to burn them). Add pork shoulder; cook, stirring, until no longer pink, 45 to 60 seconds. Add shrimp; cook, stirring, 1 minute. Add rice; cook, stirring, until heated through, about 1 minute. Add remaining tablespoon fish sauce; cook, stirring, 30 seconds.

Stir in roast pork or ham, pineapple, snow peas, and sliced scallions; cook until heated through, about 30 seconds. Serve with cilantro, mint, bean sprouts, lime, whole scallions, and chile sauce.

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