Bich Nga’s Pork and Pineapple Fried Rice 

4 oz. lean, thinly sliced pork loin, mixed with 1/2 tsp. pepper and 1/2 tsp. salt.
2 T shallots, minced
1 T garlic, minced
3-4 C cooled cooked rice
1 C cubed, gold, sweet pineapple

1 T oyster sauce
2 T broth or water
1 T ketchup
1 -2 T light soy sauce
1 tsp. hot sauce, such as sriracha (optional)

In a hot wok, with 2 -3 T canola oil, saut the shallots for two minutes. Add garlic. Stir for 30 seconds, then add pork. When the pork is brown in two to three minutes, add the rice. Toss to blend until heated through (two to three minutes). Add a bit more oil if needed to prevent rice from sticking. Swirl in sauce. Add pineapple. When rice is hot to the touch sprinkle in the herbs and serve.

Tip: The key ingredient in good fried rice is the sauce taste. Adjust the soy sauce. You may need a little more or a little less to fit your taste buds. I like cilantro in this dish, but if you don’t like cilantro, don’t use it. I always use fresh pineapple. If fresh isn’t available, one small can of chunk pineapple will do. Make sure to drain well.