Fried Rice with Edamame, Mushrooms, Raisins and Pineapple

This is not your traditional Fried Rice.  This is the whole shebang, the kitchen sink, the  big kahuna.  You may not think this is a big deal, oh but it is a huge deal around here.  First of all it means that I have gone completely nuts and now are mixing ingredients like a mad women in her own kitchen laboratory.  Secondly it means that I have gone completely nuts and you never know what else will come out of this kitchen.  Thirdly it means that I have gone completely nuts and  you may be forced to expand your food pallets and try these crazy looney inventions.  I am really sorry about that.

For this recipe you will need: 1 box (approx 3 cups) leftover take out rice (we are using Jasmine Rice since we had Indian Food last night), 1 tsp sesame oil, 1 tbs soy sauce, 5 shittake mushrooms, 1 can pineapple (8oz), 1/2 cup edamame (frozen and shelled), 1 small carrot or 4 baby carrots, 3 scallions, 2 tsp raisins, 1/2 tsp ginger (preferred fresh but I ran out), 2 garlic cloves.

Roughly chop the green onion

Mince the garlic

Slice carrots into matchsticks by cutting them in half and then continue to slice diagonally

Chop the mushrooms

Warm up the sesame oil on the medium heat and saute scallions, garlic and ginger (again sorry for the powdered version)

In the meantime drain and chop the pineapple, unless you are using the crushed version.

After the vegetables soften lightly (about two minutes)

Add rice, carrots, raisins, edamame and pineapple

add 1 tbs of soy sauce

Cook for about 3 minutes until the vegetables are softened and the rice starts to stick to the pan.

You can serve this by itself as a vegetarian dish since edamame will add enough protein or serve with fresh grilled fish or meat.  Great for outside summer picnics and to take along.