Multi-Flavored Thai Fried Rice

submitted by butterflydog

3 cups jasmine rice
7 oz. pork loin (sliced thin & lengths approx. 2 inches long)
6 large shrimp (uncooked)
3 large eggs
2 slices boiled ham (diced)
1/3 cup sweet red pepper (diced)
1/4 cup sweet green pepper (diced)
1/2 cup mixed vegetables
1/3 cup black raisins
1 cup pineapple chunks
2 Tbsp. soy sauce
3 Tbsp. brown sugar
1 Tbsp. garlic (chopped)
1 Tbsp. paprika
3 Tbsp. olive oil
Romaine leaves and cucumbers
Fresh cilantro for garnish
fried egg: optional

Wonderful flavors and beautiful presentation.
One can substitute chicken instead of the pork etc.

Using a rice cooker, or other method, cook the rice prior to starting this
recipe.. Wash the pork and slice it thin into 2 inch long strips. Heat
the olive oil in a pan, add the garlic and fry until golden brown. Then,
add the pork and stir for several minutes until well done.. Add the
shrimp to the pan and continue to stir until the shrimp turns pink, then
add the ham and stir the pork, shrimp and ham together for a few
minutes.. Add the mixed vegetables, pineapple, raisins, sweet red pepper,
green pepper, paprika and rice to the pan, then stir and mix everything
thoroughly for a few minutes. Add the soy sauce and sugar to the pan and
continue to stir frequently until well done (approx. 5 minutes), then
remove from the heat. Place a leaf of romaine lettuce and some sliced
cucumber on each plate and then add the contents of the pan onto each
plate. Garnish with coriander.

Tip: If desired, fry one egg for each serving and place on each plate and
season the egg with black pepper.

Yield: 3 to 4 servings.


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