THAI PINEAPPLE STIR FRY
(4 – 8 oz servings)
2 ½ cups Flav-R-Pac Fruit Favorites Pineapple Cubes 2 tbsp Vegetable Oil
2 whole Eggs, beaten
½ cup Red Pepper, seeded, ¼ “ diced
½ cup Yellow Onion, peeled , ¼” diced
2 tsp Garlic, peeled, minced
½ tsp Garlic, peeled, grated
2 cups Long Grain Brown Rice, cooked, chilled
2 cups Pulled Pork, cooked, shredded
2 tbsp Hoisin Sauce
2 tbsp Sambai Chili Paste
Heat 1 tbsp of oil in a large wok or cast iron skillet over medium high heat. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to an empty bowl, set aside.
Heat remaining tbsp of oil. Add Flav-R-Pac Fruit Favorites Pineapple Cubes, red pepper and onion. Cook, stirring constantly, until the liquid has evaporated and the pineapple has caramelized on the edges. 3 to 5 minutes. Add garlic and ginger. Cook until fragrant, about 30 seconds or longer.
Add the rice and pulled pork to the pan, stirring to combine. Cook until hot, about 3 minutes.
Transfer scrambled eggs back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat.
Add hoisin sauce and sambai chili paste. Portion onto plates and serve.