RECIPE TITLE "Pineapple Fried Rice" Author: chef Roy Yamaguchi, courtesy of HSN

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Serves 4 --- moderate

  RECIPE INGREDIENTS

2 tablespoons vegetable oil
2 teaspoons fresh garlic, minced
2 teaspoons fresh ginger, minced
2 tablespoons carrot, minced
½ cup (2 ounces) char siu or bacon, minced
2 tablespoons red bell pepper (plus additional for garnish)
2 tablespoons yellow bell pepper (plus additional for garnish)
2 green onions, minced
1 red chili pepper, minced
½ cup fresh pineapple, finely diced
2 cups cooked long-grain white rice
2 tablespoons fish sauce
2 tablespoons cilantro, minced (plus additional sprigs for garnish)

  RECIPE METHOD

# Heat a wok over high heat.

# Add the oil. When it is hot, add the garlic and ginger, and sauté for 20 to 30 seconds, until light golden brown.

# Add the carrot, char siu, red bell pepper, yellow bell pepper, green onions and chili pepper. Stir fry for 1 to 2 minutes, until the vegetables are softened.

# Add the pineapple and the rice, and stir fry until warmed through.

# Add the fish sauce and toss several times to mix well.

# Taste, and adjust the seasoning with salt, if necessary.

# Mix in the cilantro. Serve.

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