Ingredients
Scale
- 1 pineapple, hollowed out, 1 cup pineapple reserved
- 4 cups rice, cooked
- 1/4 cup peanut oil
- 2 tbs soy sauce
- 1 tbs fish sauce
- 1/4 cup red onion, chopped
- 1/2 cup tomatoes, chopped
- 1/4 cup carrots, chopped
- 1 teaspoon fresh ginger, crushed
- 1/4 cup dried cranberries
- 1/4 cup roasted, salted sunflower seeds
- 1 tbs cilantro, chopped
Instructions
- Cut pineapple in half and hallow it out, reserving 1 cup of chopped pineapple
- Heat peanut oil in a wok or frying pan on high
- Add rice, reduce heat to medium, cook 2 minutes tossing occasionally with a wooden spoon
- Add soy sauce and fish sauce, toss
- Increase heat to high, add red onion, tomatoes, pineapple, carrots and ginger, cook 2 minutes tossing frequently
- Reduce heat to medium-low, add dried cranberries, sunflower seeds and cilantro, cook 2 minutes tossing occasionally
- Fill each pineapple shell with 1/2 rice mixture