Here is a recipe created by my friend Joe that captures the essence of fall in the Pacific Northwest. He looked for a pie medium that could hold a bacon infusion while maintaining taste since he wanted to add bacon to the dessert menu. He could only think of pumpkin (or maybe rhubarb). To all of you bacon lovers out there, I present this recipe. Although you might copy this recipe to publish it and earn dirty millions, keep in mind that the true bacon fan only cares about cholesterol, not money. Enjoy, American fans of bacon!
| Prep Time: | 40 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ pound boneless skinless chicken breasts, cubed
- 1 tablespoon dark soy sauce
- 1 teaspoon soft brown sugar
- salt and freshly ground black pepper to taste
- 1 tablespoon Shaoxing rice wine
- 2 teaspoons cornstarch, divided
- 10 uncooked shrimp, peeled and deveined
- 2 teaspoons sesame oil, divided
- 1 fresh pineapple
- 2 cloves garlic, finely chopped
- 1 carrot, peeled and chopped
- 1 medium yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cups cooked rice
- 3 eggs, beaten
Instructions
- Combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon cornstarch in a bowl. Mix and set aside to marinate for 15 minutes.
- Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon sesame oil. Stir in remaining 1 teaspoon cornstarch and set aside for 15 minutes.
- Remove 1/4 of the pineapple lengthways, leaving the green leaves intact for presentation, if you like; scoop out the pineapple flesh using a spoon. Chop pineapple flesh into small pieces and set aside. Place hollow pineapple on a baking tray.
- Preheat the oven to 350 degrees F (180 degrees C).
- Heat remaining 1 teaspoon sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in chicken and cook until browned, 4 to 5 minutes. Add prawns and cook for 1 to 2 minutes; add cooked rice and pineapple, mixing well to combine. Stir in beaten egg until cooked through.
- Spoon fried rice into prepared pineapple shell; bake in the preheated oven until piping hot, about 10 minutes. Bring pineapple to the table and let everyone help themselves!
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 194 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 424 mg |
| Sugars | 16 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was fine. First of all, I would definitely use day-old rice. Also, its really bland as written. I ended up mixing in a drizzle of hoisin, a drizzle of oyster sauce, and a drizzle of sriracha. My husband still said he liked it, but it needed a little heat and was too moist. I ended up spreading it out on a sheet pan, tossing in some chili oil, and cooking it at 350 for another 15 minutes to dry out the rice. The shrimp got a little overdone, but it seemed to mostly fix the moisture issue. Would I make it again? No. But it was ok.