Pineapple Fried Rice

Ingredients

• ¾ lb. of Applewood Bacon Slab, cut into large ½ in. chunks (Superior Foods Featured Item: #91312 – Louie’s Meats)
• 1 ½ cups Pineapple Chunks, divided (Superior Foods Featured Item: #140433 – Garden Cut)
• ½ medium onion, finely diced
• 3 garlic cloves, minced
• 2 in. piece of ginger, minced
• 1 green onion bunch, white and pale-green parts only, sliced into ½ in. pieces
• ½ cup snap peas, cut on bias
• 4 cups of day-old cooked rice
• 3 Tbsp But-R-Like (Superior Foods Featured Item: #90804 – ZFS)
• ½ cup cashews, toasted and roughly chopped
• 1 cup chopped thai basil
• Pineapple Sriracha (Note tips)

Preparation

1. In a large frying pan or wok, cook the bacon over medium-high heat, stirring occasionally, until the fat has rendered and the bacon is crisp, 8 minutes. Increase heat to high and add 1 cup of pineapple chunks and cook until some color and caramelization shows. If more fat is needed add a little vegetable oil. Add onion, garlic, and ginger, and cook until aromatic, 1 to 2 minutes.
2. Add the rice, green onion, and snap peas, and cook, tossing frequently until heated through and coated in fat, 4 to 5 minutes. Season with salt to taste. Reduce the heat to medium low and flatten the rice with your spatula. Cook until the rice forms a crust on the bottom of the pan, 4 to 5 minutes. Repeat flattening until desired crisp is reached.
3. Add But-R-Like, cashews, and thai basil. Mix throughout to incorporate. Finish with sliced scallion tops and pineapple sriracha, and serve.

TIPS:

To make the pineapple sriracha blend ½ cup of pineapple chunks with ¼ cup of sriracha. Use small amounts of water to thin out as desired.