Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        shimizu -- (bwht68a)
   1      tablespoon    garlic -- chopped
     1/2  cup           oil
     1/2  cup           pork -- thinly sliced
     1/2  cup           chicken -- thinly sliced
     2/3  pound         shrimps -- peeled and devained
   4      large         eggs
  12      cups          cooked rice -- cooled
   1 1/4  cups          diced pineapple
   2      tablespoons   sugar
   6      tablespoons   fish sauce -- (nam pla)
   1      cup           green onions -- cut 1" pieces
   6                    fresh pickles -- or
   2                    cucumbers -- sliced
   1      tablespoon    chili peppers -- or to taste
     1/2  cup           cilantro -- chopped
   2      teaspoons     ground white peppers

Preparation:

Fry garlic in oil until golden brown over medium heat. Increase heat to medium high and add chicken, pork and shrimps. Cook until meats are almost done, add eggs and scramble. Cook half way through, add rice and pineapple and mix quickly. Sprinkle sugar, white peppers, fish sauce, green onions and mix well, cook about 2 minutes longer,stirring constantly, then remove from heat. Serve hot with sliced pickles and chili peppers with chopped cilantro sprinkled on top. Makes 12 servings. NOTE: cook rice with a little less water than you normally would because rice will absorb juice from the meats, therefore, it won't be soggy. Formatted by Elaine Radis BGMB90B; October, 19