Chicken Pineapple Fried Rice Food

PINEAPPLE FRIED RICE (THAI)

Steps:

• Heat oil in a wok or large non stick skillet over high heat.
• Add garlic and onion, cook for 1 minute.
• Add capsicum, cook for 1 minute.
• Add peas, stir for 30 seconds.
• Add rice and Sauce ingredients of choice. Cook, stirring constantly, for 2 minutes or until rice grains goes from being wet with sauce to sort of caramelised.
• Add pineapple, stir for just 30 seconds to warm through.
• Stir through green onions then serve!

PINEAPPLE CHICKEN FRIED RICE

Steps:

• In a medium bowl, toss the cubed chicken with the sesame oil and season with salt and pepper.
• Heat a large sauté pan or wok over medium heat and add 1 tablespoon vegetable oil. Let the pan heat for 2 minutes then add the chicken and cook, stirring, until the chicken is cooked throughout.
• Add the remaining 1 tablespoon of vegetable oil then add the onion, garlic and ginger and cook, stirring occasionally, until the onion softens, about 2 minutes. Add the carrots and cook 1 more minute until they've softened slightly.
• Stir in the scallions, rice, peas and chopped pineapple.
• Drizzle the rice with the soy sauce then stir to combine. Season the rice with salt and pepper and serve.

THAI FRIED RICE WITH PINEAPPLE AND CHICKEN

Steps:

• Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
• Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
• Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
• Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

CHICKEN PINEAPPLE FRIED RICE

Steps:

• Pre-cook rice according to package instructions. Meanwhile marinade chicken in soy sauce, corn starch, salt, and black pepper.
• In a hot wok, add avocado oil. Sauteed garlic and onions until fragrant. Next, add in sliced chicken and cook until no longer pink.
• Add in rice and fry until the rice is steaming. Add in soy sauce, salt and black pepper and toss.
• Make a well in the rice, add frozen veggies to cook for 30 - 60 seconds. Then mix in with rice.
• Make another well in the rice, add pineapple to cook for 30- 60 seconds and toss in with the rice.
• Turn heat down to low and allow the moisture from the veggies and pineapple to evaporate, about 10 minutes. Careful not to over-mix as this may soften the texture of your rice. Serve hot and enjoy!

PINEAPPLE AND CHICKEN FRIED RICE CUP

Steps:

• This tangy Pineapple and Chicken Fried Rice Cup makes a perfect lunch or dinner. With just a few simple ingredients, including rotisserie chicken, diced pineapple, soy sauce, green onion and Minute® Ready to Serve Garlic & Olive Oil Jasmine Rice, you'll have a delicious meal in minutes. Step 1
• Stir together rice, chicken, pineapple and soy sauce in a microwave-safe bowl. Step 2
• Heat on HIGH, stirring halfway through, for 90 seconds or until rice and chicken are heated through. Step 3
• To serve, sprinkle with sliced green onions. Recipe Tips You can use fresh or canned, drained pineapple tidbits for this recipe. Transfer any leftover pineapple to an airtight container and refrigerate for up to 3 days. For a gluten-free version of this dish, substitute wheat-free tamari sauce for soy sauce. If desired, add frozen peas or a medley of frozen vegetables, adjusting microwave time as needed.

PINEAPPLE FRIED RICE

Steps:

• 1 Heat 1 tbsp oil in a wok. Add the eggs, swirling them up the sides, to make a thin omelette. Once cooked through, roll the omelette onto a chopping board and cut into ribbons.
• Heat the remaining oil. Add the garlic, onions and five-spice. Stir-fry until sizzling, then add the rice (if using pouches, squeeze them first, to separate the grains), peas, sesame oil and soy. Cook over a high heat until the rice is hot, then stir through the pineapple and omelette ribbons.

PINEAPPLE FRIED RICE

Steps:

• If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.
• Crumble the cold rice between your fingers to separate the grains, and set aside.
• Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.
• Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

PINEAPPLE FRIED RICE

Steps:

• First, prepare the shrimp, onion, carrot, ham/Chinese sausage, rice, peas, pineapple, and scallions. If using fresh pineapple, remember to trim away the pineapple core. If using canned pineapple, rinse away any syrup and pat dry with a clean kitchen towel.
• Beat 2 eggs with ¼ teaspoon salt and ½ teaspoon Shaoxing wine. Heat your wok over medium heat until lightly smoking. Add 1 tablespoon oil, and scramble the eggs for 1 minute-until just cooked. Turn off the heat, break the egg into small pieces, transfer to a dish, and set aside.
• Heat another 1 tablespoon of oil over medium heat. Cook the shrimp until they turn pink, about 1 minute. Remove from the wok and set aside.
• Heat the last 2 tablespoons of oil over medium heat. Cook the onion until translucent. Add the diced carrots and ham, and cook until the carrots are no longer crunchy. Add the rice and 1 tablespoon Shaoxing wine. The steam from the wine will loosen the rice chunks!
• Stir-fry everything together well, and add in the peas, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, ½ teaspoon ground white pepper, 1 teaspoon sesame oil, the scrambled egg, and the cooked shrimp. Stir-fry everything together for a few minutes.
• Finally, add the pineapple and scallions. Mix everything again for a minute or two. To crisp and warm the rice through, you can use your wok spatula to spread the rice in a single layer around the surface area of the wok, making use of all the heat and letting any excess liquid evaporate.
• Salt to taste, and serve immediately!

PINEAPPLE FRIED RICE

Steps:

• Cut onion into slices then chop into small squares. Fry on small saucepan in 1 tablespoon butter for 15 minutes on low heat until onions turn light brown, stirring occasionally to avoid burning.
• Add brown sugar and dash of pepper and dried oregano (if you have it), and let sit for another 5 minutes before turning off heat.
• In a wok or large skillet, add 1 tablespoon oil until it lightly smokes before adding the eggs and chopped green onions. Scramble the eggs.
• Add pineapple, oyster sauce, garlic powder (I didn't have any fresh garlic on hand). Add diced chicken (or pretty much any meat of your choice) and stir evenly.
• Add rice, sugar, soy sauce (I use the Maggi Seasoning brand that comes in a square bottle - much cheaper at Asian markets, as opposed to buying it at American chains e.g. Vons or Ralphs, where they jack the price up almost double).
• Now add in the caramelized onions you've prepared in the separate saucepan and mix it thoroughly into your rice and squeeze the lime, then mix.
• Add celery (I tend to add it toward the end to keep its crispness)
• Add white pepper and salt to taste. I didn't add much salt because I figured the soy sauce and oyster sauce would be enough. Enjoy!

PINEAPPLE CHICKEN FRIED RICE

Steps:

• In a large non-stick skillet, heat 1 tablespoon of avocado oil over medium heat. Pour the egg mixture and cook, stirring, until the eggs are scrambled and lightly set. Transfer to a plate and wipe the skillet if necessary with a paper towel.
• Add 2-3 tablespoons of oil and when hot, add the ground chicken. Cook until crumbled and no longer pink.
• Add onions and carrots. Cook until soft, stirring frequently, about 3-4 minutes.
• Add garlic and ginger, and cook until fragrant, about 30 seconds.
• Stir in rice and cook until heated through while breaking up the rice with a wooden spoon.
• Add pineapple, soy sauce, and chili garlic sauce. Stir for about 30 seconds to warm through. Taste and season with salt and pepper as needed.
• Stir in scrambled eggs, green onions, and cilantro. Serve with lime wedges and drizzle sesame oil.

PINEAPPLE FRIED RICE FROM COOKED (LEFTOVER) RICE AND CHICKEN

Steps:

• Put oil in a wok.
• Add garlic.
• When it turns slightly brown, add eggs or vegetables, rice, chicken or vegetables, spring onions, salt, soy sauce, white pepper powder and sugar.
• Mix well.
• Add in raisins and pineapples.
• Mix well.
• Garnish with fried cashews and serve.

PINEAPPLE FRIED RICE

Steps:

• Season the chicken pieces generously with salt and let them sit for 10-15 minutes while you prep the other ingredients. Blot dry with a paper towel to remove the excess moisture.
• Melt 2 tablespoons of the coconut oil in a large skillet over medium heat. When shimmering, add in the chicken and cook, stirring occasionally, until it is no longer pink in the center, about 5-7 minutes. Remove the chicken from the pan and set it aside.
• Melt the remaining tablespoon of coconut oil in the pan and add the onion. Cook for 3-4 minutes, until just softened. Add the bell peppers, garlic, and ginger and sauté for 2-3 minutes. Add the soy sauce then scrape up any browned bits stuck to the bottom of the pan.
• Stir in the rice, honey, cubed pineapple, and cooked chicken. Reduce the heat to low and cook until heated through, about 5 minutes. In the last few minutes of cooking stir in the frozen peas and lime juice.
• Serve warm with fresh green onions and a sprinkle of sesame seeds, if desired.

PINEAPPLE FRIED BROWN RICE

Steps:

• Place rinsed and drained brown rice in a medium pot with 3 cups of water, and bring to a boil. Reduce heat to low and let simmer, covered, until water is evaporated and rice is tender.*
• Cook chicken breasts.
• Cut pineapple into bite size pieces. Peel and grate carrots, slice celery; chop onion.
• Meanwhile, heat butter in a very large pan over medium heat. Add the onions and grated carrots to the pan, and fry until translucent and tender, about ten minutes.
• Add the celery, and fry a few minutes more, until it's bright green and tender-crisp.
• In a small bowl, whisk together the soy sauce, sesame oil and juice from one orange.
• Add the cooked rice to the frying pan along with the cooked chicken, pineapple, peas and sauce. Toss the fried rice to coat it with the sauce, then taste and adjust seasonings. Top with cashews.
• Serve with chopped cilantro as a garnish, and Sriracha sauce for grownups (or kids!!) who like it hot.