Gilly Loco Ghost Pepper Pineapple Fried Rice

December 22, 2016

Gilly Loco Ghost Pepper Pineapple Fried Rice

Stir Fry Ingredients:

• 1 ½ Cups pineapple, fresh chunks
• 4 Cups Jasmine white rice, cooked
• 3 Tablespoons chicken stock
• 1 Egg
• 2-3 Cups Rotisserie Chicken, diced
• ½ Cup frozen peas
• 1 small carrot, grated
• ¼ Cup Raisins
• ½ Cup cashews, roasted unsalted whole
• 1/3 Cup coriander

Stir-Fry Sauce:

• ¼ Cup Gilly Loco Ghost Pepper Sauce
• 3 Tablespoons Soy Sauce
• 2 teaspoons Thai curry powder

Directions:

1. Cook rice a day in advanced and store in refrigerator overnight. Before starting the stir-fry separate the rice and remove all clumps by running through your fingers.
2. In a small sauce cup, mix the Ghost Pepper Salsa, Soy Sauce and curry powder to make stir-fry sauce.
3. Drizzle 2 Tablespoons oil in a wok/large frying pan over medium-high heat. Add egg and scramble.
4. Add the rest of the ingredients (except for chicken stock) and stir-fry. Add in chicken stock as wok/pan gets dry.
5. As soon as you see rice and vegetable start to brown add stir-fry sauce.
6. Stir-fry for another 30 seconds and serve.

Chef Notes:

• The reason you use day old rice is so that it fries better and will be less sticky after it dries out in the refrigerator.
• Rotisserie chicken from the store saves time and adds flavor if you have it pulled ahead of time.
• You can use shrimp in this recipe. Add it to the wok/pan first before you scramble egg. Then start the rest of the cooking directions.
• If you prefer more heat, add more Gilly Loco Ghost Pepper Salsa!!!

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