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ADDRESS 53 Jones Circle Nashville Tennessee 37138
CONTACT livenletdine@gmail.com f: 303-961-4619
Copyright 2002 Live n Let Dine All Rights Reserved
Recipe Blank

INGREDIENTS

5 oz Pineapple Chunks 3 Tbsp (45 ml) Vegetable Oil ¼ cup Cocktail Shrimp 4–6 Cloves Garlic, coarsely chopped ¼ Yellow Onion, minced 2 tsp Ginger, grated ½ cup Chinese sausage, sliced 4 cups Day-Old Rice 2 Tbsp Fish Sauce 2 Tbsp Maggi 1/2 Tbsp Light Soy 1 Tbsp Sugar  1 Tbsp Curry Powder 3 Green Onions, sliced on the bias Pinch white pepper 1/3 cup Fresh Cilantro, chopped
Pineapple Fried Rice A Pan Asian Favorite ! 
In a small bowl combine the fish sauce, soybean sauce, sugar, white pepper and curry powder. Stir it well until the sugar dissolves. Set aside. In a large skillet or wok, heat the oil for about a minute or until wisps of white smoke appear. Add the cocktail shrimp, garlic, minced onion, ginger and Chinese sausage and cook, stirring constantly, until the sausage starts to crisp, about 3 minutes. Fold in the rice, making sure to separate the grains without breaking them. Cook for an additional minute until the rice starts to get hot. Give the seasoning sauce a good stir just before you incorporate it into the rice. Add the seasoning sauce to the pan making sure to stir quickly and vigorously to evenly distribute the sauce. The rice should have an appealing golden hue. Fold in the green onions and half of the fresh cilantro. Remove to a serving bowl and garnish with the remaining cilantro.
Pineapple Fried Rice
Pineapple Fried Rice A Pan Asian Favorite ! 
Recipe Blank

INGREDIENTS

5 oz Pineapple Chunks 3 Tbsp (45 ml) Vegetable Oil ¼ cup Cocktail Shrimp 4–6 Cloves Garlic, coarsely chopped ¼ Yellow Onion, minced 2 tsp Ginger, grated ½ cup Chinese sausage, sliced 4 cups Day-Old Rice 2 Tbsp Fish Sauce 2 Tbsp Maggi 1/2 Tbsp Light Soy 1 Tbsp Sugar  1 Tbsp Curry Powder 3 Green Onions, sliced on the bias Pinch white pepper 1/3 cup Fresh Cilantro, chopped
NAVIGATION
SOCIAL
ADDRESS 53 Jones Circle Nashville Tennessee 37138
CONTACT  livenletdine@gmail.com f:
Copyright 2002 Blacks Culinary
In a small bowl combine the fish sauce, soybean sauce, sugar, white pepper and curry powder. Stir it well until the sugar dissolves. Set aside. In a large skillet or wok, heat the oil for about a minute or until wisps of white smoke appear. Add the cocktail shrimp, garlic, minced onion, ginger and Chinese sausage and cook, stirring constantly, until the sausage starts to crisp, about 3 minutes. Fold in the rice, making sure to separate the grains without breaking them. Cook for an additional minute until the rice starts to get hot. Give the seasoning sauce a good stir just before you incorporate it into the rice. Add the seasoning sauce to the pan making sure to stir quickly and vigorously to evenly distribute the sauce. The rice should have an appealing golden hue. Fold in the green onions and half of the fresh cilantro. Remove to a serving bowl and garnish with the remaining cilantro.
Live and Let Dine
Live n Let Dine