Several times a year, the Division of Neonatology at work has a luncheon. We had our first one last winter - a crock pot lunch - and it was a big success, both in attendance and in the nice variety of food people brought. That was followed by another one in May - a salad lunch - another big success.
Today was a pot luck. A lot of people brought some really good food. But one stood out (even more than my contribution!). One of our Neonatologists, Rita, brought the most divine fried rice. This is one of those recipes that leaves itself open for variety. Here is the way she made it today. For me, it was the chunks of pineapple and the cranberries that stole my heart!
canola oil, 1 tablespoon
garlic, 2 cloves minced
scallions, 2 chopped, white and green part
shitake mushrooms, sliced
romaine lettuce, chopped coarsely
cranberries, a handful
pineapple, chopped, 1 can or fresh
rice, 2 cups cooked
salt and pepper to taste
Note: you can add other ingredients: peas, bamboo shoots, cabbage, bok choy, even left over turkey after Thanksgiving. Drain the pineapple well as the juice can make the rice soggy.
In a wok or large skillet, heat oil under high heat. Add garlic and scallions, cooking and stirring until fragrant, a little less than a minute.
Add mushrooms, lettuce, cranberries, and pineapple. Stir fry until cooked through, about 2 minutes. Add rice, salt and pepper and other optional ingredients, stirring constantly for about another 5 minutes.
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