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Gilly Loco Ghost Pepper Pineapple Fried Rice

December 22, 2016

Gilly Loco Ghost Pepper Pineapple Fried Rice

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:


  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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