CARIBBEAN FRUIT FRIED RICE (for four)
2 cups long grain rice, cooked, cooled to room temperature and refrigerated overnight (or 6 cups left-over cooked white rice)
5 tablespoons olive oil
3 teaspoons minced fresh ginger
4 tablespoons sliced scallions
1 jalapeno, seeded and minced (more to taste)
½ cup diced banana
½ cup diced Asian pear (or crisp apple)
½ cup diced pineapple
½ cup golden raisins
½ cup sliced almonds
fine sea salt and freshly ground black pepper
chopped fresh cilantro, for garnish
- Heat a wok or a large nonstick skillet with the olive oil over high heat. Add the ginger, scallion and jalapeno to the pan and toss quickly until fragrant, 1 minute or less. Add the cooked rice, banana, pear or apple, pineapple, raisins and salt and pepper to taste. Continue to cook until warmed through, 2 to 3 minutes. Garnish with almonds and cilantro and serve immediately.
NOTE: If you’re making this with Caribbean roasted pork loin with coconut curry sauce, stir a little of the curry sauce into the rice before you garnish it.
from Eric Ripert, aveceric.com