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Ingredients
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1 cup Thai jasmine rice
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¾ cup water
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1 pineapple
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¼ cup vegetable oil, divided
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2 eggs, beaten
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1 link Chinese sausage, thinly sliced
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¼ cup finely chopped carrot
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¼ cup finely chopped onion
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¼ cup green peas
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¼ cup corn
Directions
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Rinse jasmine rice and place in a rice cooker with water. Cook rice according to manufacturer's instructions, 15 to 20 minutes.
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Preheat the oven to 300 degrees F (150 degrees C).
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Cut pineapple in half lengthwise. Cut out flesh, leaving a thin layer on the skin. Chop 1/2 cup of the flesh; place in a bowl. Reserve remaining flesh for another use. Place pineapple 'bowls' on a baking sheet.
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Bake in the preheated oven until fragrant, about 5 minutes. Remove from the oven.
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Increase oven temperature to 350 degrees F (175 degrees C).
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Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Pour in beaten eggs; cook until set, about 5 minutes. Transfer to a plate and cut into small pieces. Use a paddle to fluff the cooked rice.
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Cook and stir Chinese sausage in a separate, dry skillet until fat renders, about 5 minutes. Transfer sausage to a bowl, reserving fat in the skillet.
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Stir remaining 2 tablespoons oil into the skillet used to cook the sausage. Heat it until you can feel the heat above the skillet. Stir in carrot for 1 minute. Add onion, peas, and corn; stir-fry until onion softens, 3 to 5 minutes. Add 1/2 of the rice; stir well to combine. Mix in remaining rice. Add egg pieces and sausage slices. Mix in pineapple cubes evenly.
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Transfer fried rice to the pineapple bowls. Cover with aluminum foil.
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Bake in the preheated oven until heated through, about 15 minutes.
Cook's Note:
If the pineapple is small, cut 1/4 of it for the lid and use the other 3/4 for the bowl. Use the lid to cover the fried rice in step 8 instead of aluminum foil.
Editor's Note:
Nutrition data for this recipe includes the full amount of pineapple. The actual amount of pineapple consumed will vary.
Nutrition Facts (per serving)
595 | Calories |
23g | Fat |
90g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 595 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 3g | 15% |
Cholesterol 93mg | 31% |
Sodium 262mg | 11% |
Total Carbohydrate 90g | 33% |
Dietary Fiber 6g | 23% |
Total Sugars 35g | |
Protein 14g | 27% |
Vitamin C 168mg | 186% |
Calcium 72mg | 6% |
Iron 3mg | 15% |
Potassium 482mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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