PINEAPPLE FRIED RICE WITH BASIL & PEANUTS

I’ve had a little problem with planning my blog posts of late. Earlier this year I developed an inflammation in my right hand. I’d wake up in the morning with my hand clenched up and my middle finger wouldn’t unclench without a good deal of coaxing and pain. I found out from my dad that this is genetic. I found out from the internet that a splint holding the afflicted finger in an extended position was the fix.

I’m happy to say that the splint seems to be working. The pain is almost gone and I’m hoping that in a few more weeks I’ll be able to take it off and wake up in the morning to a fully mobile hand. In the meantime, I have to be careful not to inadvertently make obscene gestures when doing things like, say picking up a coffee cup in public. And I can’t read my own handwriting.

Ingredients

• 2 tbsp. vegetable oil
• 4 scallions white and green parts separated and chopped
• 2 garlic cloves minced
• 1 tsp. fresh grated ginger
• 2 cups pineapple chunks about 1/2 of a pineapple
• 3 cups cooked rice preferably 1-2 days old and chilled
• 1 red bell pepper diced
• 1 cup shelled frozen edamame thawed
• 3 tbsp. soy sauce or tamari
• 1 tbsp. sriracha or to taste
• 1 cup fresh basil leaves
• 1/4 cup roasted peanuts

Instructions

1. Place oil into large skillet and place over medium heat. Add white parts of scallions, garlic and ginger. Sauté about 1 minute. Add pineapple chunks and sauté until softened and browned in spots, about 5 minutes.
2. Raise heat to high. Add rice, bell pepper, edamame, soy sauce or tamari and sriracha. Cook, flipping often, until rice begins to dry out and crisp in spots, about 5 minutes. Remove from heat. Stir in basil and green parts of scallions.
3. .....................................

for full instruction please see : www.connoisseurusveg.com

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