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Title: Stir Fry Sweet Fried Rice
Categories: Dessert
Yield: 4 Servings
| 1 | c | Diced mixed dried fruit |
| 1 1/4 | c | Water |
| 2 | ts | Vanilla extract |
| 1 | tb | Peanut oil |
| 1/2 | c | Whole almonds |
| 4 | tb | Butter |
| 1/3 | c | Thinly sliced onion |
| 1/3 | c | Sugar |
| 1 1/2 | ts | Ground cinnamon |
| 3 | c | Cooked rice |
| pn | Salt | |
| 1/8 | ts | Ground cloves |
Soak the dried fruit and 1 1/4 cups water with one teaspoon of the vanilla extract for 40 minutes. Strain the fruit, reserving the fruit and discarding the soaking liquid.
Over medium high heat; heat the peanut oil in a wok or heavy skillet and stir fry the almonds in hot oil until toasted, about one minute. Watch carefully. Remove the nuts with a slotted spoon, leaving the oil in the pan.
Reduce heat to moderate and add two tablespoons of the butter. Add the sliced onion to the butter and stir fry until lightly browned. Add four tablespoons of the sugar and continue to stir fry until the sugar is melted and lightly caramelized. Add 1/2 teaspoon of the cinnamon and th dried fruit mixture. Stir fry for one minute. Remove to a bowl.
Add the remaining two tablespoons of butter to the pan and stir fry the cooked rice, adding the remaining vanilla and sugar and a pinch of salt, until the rice is in very separate grains and some grains have toasted lightly. Push the rice up the sides of the work, or to the edges of the skillet, and pour the fruit mixture into the center. Stir the rice back down into the fruit and heat through.
Turn out onto a platter and decorate with the toasted almonds. Sprinkle with the remaining one teaspoon cinnamon and the ground cloves.
Per Ser.; 550 cal; 10 gm protein; 77 gm carbo; 25 gm fat; 31 mg chol; 9 gm sat fat; 87 mg sodium.
Washington Post April 18, 1996
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
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