INGREDIENTS
Rice – 2 cups dry (plus 4 cups water)
Pineapple – 1 large can, chunks
Spam – 1 can (or leftover ham)
Stir Fry Vegetables, frozen – 1 bag
Asian wing sauce from BWW
PROCESS/INSTRUCTIONS
Start the water for the rice (double the amount of water per rice = if using 2 cups dry use 4 cups water)
Heat the pan for the other ingredients
Cube the meat ½ inch pieces or so
Open and drain the pineapple (drink the juice)
When pan is hot, toss in cubed meat to brown (it should hiss at you)
About now the water should be boiling for the rice, add dry rice, stir quickly, cover and reduce heat to low. Set timer for 20 minutes (rice always takes 20 minutes).
Once meat is browned/heated to your liking add pineapple, stir.
Drizzle with desired amount of wing sauce (I have an ulcer so I don’t use much, too much all you taste is the heat)
Pour frozen vegetables over meat, pineapple, and sauce – stir.
Cover, when frost is gone from the vegetables reduce heat by half.
Let the above steam like that until rice is done. Turn off both burners, let sit while getting bowls out, its ready to serve.
Q&A Plus Helpful Tips
What if I forget to set the timer for the rice? When rice is done the little holes formed by the boiling water will no longer have bubbles, see third pictures of rice. I never time my rice anymore its always perfect. Always use a pot that is wider than it is tall. Always use 1 part rice, 2 parts water.
What if I don’t have that kind of wing sauce? I was given this bottle and because I have ulcer’s didn’t know what to do with it as I can’t tolerate a lot of spice or heat. I made this recipe as a way to use the bottle and made it 8 times before the bottle was near empty. Any type of Asian style sauce would work, just pick something with a little heat to balance the sweet in the pineapple.
What other meats can you use? I would stick with the pork family personally, but you might try chicken. I don’t think beef would work as well, maybe shrimp? I wanted something I could cook quickly, so the Spam works because it can stay in the cabinet for a long period of time and I don’t have to thaw anything out in advance.
Try adding bouillon to your rice water to flavor it a little. Soy sauce or margarine works too once it’s cooked.
Add some of those crunchy Asian noodles to the top as a garnish.
This recipe makes 6 bowls like the one in the first picture. For my husband and I we make 2.5 meals out of it minimum.