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

1. 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.

SERVE WITH:  Caribbean roasted pork loin with coconut curry sauce

from Eric Ripert, aveceric.com