Today, G's class was having a Luau party. I brought in Pineapple Fried Rice. It was pretty yummy. I should have taken a photo.
I found the PERFECT dress in her closet!!!
Wow, I actually got a smile!
Not sure what's she doing here...
Then, as soon as we walked into daycare some NOT SO BRIGHT mom swung out of the bathroom like a banchee and wacked my girl in the head with the door! :(
G is bless with a HARD head...
But she has learn the ART of MILKING IT!!!
This is when I went to pick her up in the afternoon!
G and her BFF!!!!!
Pineapple Fried Rice
1 (8 ounce) can crushed pineapple with juice
4 cups water
2 cups white rice
1 tablespoon oil
2 eggs, beaten
1/2 teaspoon sesame oil
3 tablespoons soy sauce
3 green onions, thinly sliced (deleted these)
1 cup diced carrots
Open can of crushed pineapple and drain juice into a cup.
In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. Add rice. Bring mixture to boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender.
In a non-stick wok/skillet heat the 1 tablespoon oil. Add the eggs and cook without stirring, until set. Slide eggs out of the wok to a plate - cut into short, narrow strips. In the same wok, heat the sesame oil and stir fry the peas, soy sauce, green onions, and carrots for about 4 minutes. Stir in cooked rice, pineapple, and egg strips. Heat until everything is heated through.
“The most important thing about fried rice is that the cooked rice should be absolutely cold; rice which has been lying in the refrigerator for a day or two is perfect for this. The rice should also not be overcooked or they tend to go mushy on frying.”