If you didn't notice, I'm in a Tiki Phase right now. 😼
I love cooking outdoors and especially on my sweet Camp Chef Expedition 3X Griddle Top. I made this at our Leopard Lounge Camp @ this year’s Spring Strawberry Music Festival held in Grass Valley,CA. This is a great griddle recipe for camping. Just make the rice ahead and keep it in a doubled zip-lock bag.
|Easy Glamping Food to serve as a side dish at your Tiki Bar!|
4 tablespoons soy sauce
1 tablespoon sesame oil
½ teaspoon minced fresh ginger
¼ teaspoon white pepper
2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons hoisin sauce
1 large red bell pepper, diced
1 large onion, diced
2 carrots, peeled and grated
½ cup fresh corn kernels
½ cup frozen peas
3 cups cooked jasmine rice
2 cups diced fresh pineapple sprinkled in white rum
8 strips of bacon, cooked crisp diced
2 green onions, sliced
½ cup fresh minced cilantro
1 cucumber sliced, ½ cup cashews, and fresh lime wedges to serve on the side
COOKING MUSIC SELECTION: The eliminators Dawn Patrol
Cut fresh pineapple into chunks. In a medium size bowl, sprinkle rum over pineapple and cover bowl with plastic wrap. Place bowl to chill in the refrigerator.
In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat or bitchin righteous griddle. Add eggs. Cook and stir until set; remove from the skillet and keep warm.
In the same skillet, sauté onion, garlic, bell pepper, & carrots in oil until tender. Add shrimp and sauté together until shrimp is white. Add in the rice, bacon, rum pineapple, corn, peas and green onions; heat through. Combine the rest of the ingredients; stir into rice mixture.
Serve with lime wedges, cashews and slices of fresh cucumber. Sprinkle with fresh cilantro and serve hot.