The weather in Minnesota is so nice and pleasant in Summer. Grilling in Summertime is quite a treat in our state since we have to cope with the cold and long winter season. If I get a chance I grill fresh vegetables and meat once in a while. As a treat, I grilled Satay pork chop last weekend and stored some leftover in a box and the pineapple is also ready in the fridge. The Thai sweet basil I planted since May is growing so well in the flower pot.
In the stay home period of this hard time, my husband doesn't need to go to his office, but once in a while, he needs to go to set up things in the lab of his company. One morning out of the blue, he said there were two meetings at the office and he may not be able to come back for lunch because of the afternoon meetings. Why not make a lunch box for him!. So I have to think quickly to make fast fry rice with the ingredients in the fridge. One grilled Satay pork chop is sitting in the box for days in the fridge. So I got an idea of making pineapple fried rice with satay pork.
It is also a good lunch box preparation since almost all the ingredients ready. Chopped Garlic and spring onion are essential for fried rice and grilled meat, ham or bacon is easy meat options to add to that fried rice. Also, this spicy pineapple basil fried rice is my friends' favorite one-dish meal. One day hopefully they will be able to cook on their own by seeing my recipe.
Pineapple basil fried rice with satay pork
Ingredients
3 cup rice ( cooked ) if not ( cook 2 cups in the rice cooker and cool it down in the fridge for hours)
3 counts Egg
1 tbsp Chopped garlic
1 chopped Ham or grilled pork chop
1/2 cup Cooked smaller shrimp ( optional)
1/2 cup Chopped pineapple
1 cup Frozen Asian vegetable
1/2 tsp Turmeric powder
1/2 tsp ground cumin
1tbsp Chopped Thai green chilies
1/2 tsp Corse ground black pepper
1/2 cup Chopped basil ( if no Thai sweet basil. we may use Italian basil).
1/2 cup Chopped spring onion.
3 tbsp Oil
1tbsp light soy sauce
1tsp Sugar
1 tsp Fish sauce
Salt to taste
Instructions
1. In a wok with high heat, add oil then add chopped garlic stir to get a golden color.
2. Then add 3 egg and pinch of salt, stir till all the eggs are cooked.
3. Add chopped meat, shrimp, pineapple ( chopped), frozen vegetables together, add 1 tsp of soy sauce, and cooked all the ingredients are blended well.
4. Add rice ( fluff the rice before adding)
and mixed with vegetables and meat until well blended.
5. Add salt, soy sauce, and sugar and stir on high heat.
6. Add the fish sauce and ground black pepper.
7. Finally, add chopped basil, spring onion, and chopped Thai green chili. Stir till fragrant and add a little salt to taste. ( we may add 1/2 cup of beansprout but optional)
8. When all the ingredients are well blended, heat up the stove into high flame for 1 minute to infuse fragrance and smoke flavor into the rice.
9. Stirring needs to be continuous for all the ingredients to be well-blended and also not to burn the rice.
10. Enjoy with cucumber or sliced onion with Sriracha sauce.
