Pineapple Fried Rice

Recipe notes from Rick Eggers: This recipe from Chef Beverly Gannon was part of the Hawaiian Regional Cuisine at the Kea Lani Masters of Food and Wine Event in 2002. Beverly is a natural teacher. She's knowledgeable, energetic, and entertaining. As she started her segment, she had her mise en place laid out in front of her - at least a dozen small bowls containing the ingredients for a shrimp and scallop stir-fry with the pineapple fried rice. This recipe is just for the fried rice - a versatile side dish with flavors of the tropics. If you would like to try Beverly Gannon's complete Shrimp and Scallop Stir-Fry, you can find it in her beautiful Hali'imaile General Store Cookbook. Simple, straightforward stir-frying is all it takes to make this dish. The main tip from Chef Gannon is to cook the rice well in advance, the day before if possible. Beverly said that this "day-old" rice works best for almost any stir-fry. Diced baked ham can substitute for the Chinese sausage if you can't find lup cheong. Click here to read more about the Masters of Food and Wine event and Hawaii's Regional Cuisine, along with more terrific recipes.

7 tablespoons peanut oil 1/2 cup Maui pineapple, peeled and finely diced 1/4 cup water chestnuts, sliced (fresh if you can find them) 2tablespoons finely diced, peeled carrot 2 tablespoons finely diced fresh ginger 1/4 cup Chinese sausage (Lup cheong), thinly sliced 1/4 cup diced red onion, diced 1/4 cup green peas 3 cups white rice, cooked and cooled (best if cooked a day in advance) 1/2 tewaspoon salt} pinch freshly ground black pepper

Serves 6 In a large sauté pan, heat the peanut oil over high heat just until smoking. Add the pineapple, water chestnuts, carrot, ginger, sausage, onion, and peas and stir-fry for 3 to 5 minutes. Add the rice, salt and pepper and continue to stir-fry for 3 minutes, until rice is heated through.