Grilled Pineapple Fried Rice Food

GRILLED PINEAPPLE FRIED RICE

Steps:

• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place pineapple wedges on the grill and cook, turning occasionally, until browned all over, about 8 minutes total. Transfer pineapple to a cutting board and cut into a medium dice.
• Remove grilling grate and place wok on top of coals. Alternatively, place wok over high on a stovetop. Place 2 tablespoons of oil in wok and heat until shimmering. Add onion and bell pepper to wok and cook, stirring occasionally, until onion has softened and is just starting to brown. Add in cashews and garlic and continue to cook until garlic is fragrant, about 1 minute.
• Push all ingredients in wok to the side and add in eggs. Use spatula to scramble eggs while they cook. When done cooking push egg to the side with the other ingredients.
• Add in remaining tablespoon of oil and heat until shimmering. Add in rice, mixing with all ingredients in wok, and cook until heated through, about 3 minutes. Add in soy sauce and curry powder and mix until rice is uniformly coated. Mix in pineapple to taste. Remove from heat and mix in green onions. Season with pepper to taste. Transfer rice to a serving bowl and serve immediately.

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.

GRILLED PINEAPPLE RICE

Steps:

• Cook rice in chicken broth according to package directions. Toss cooked rice with 1 teaspoon olive oil.
• While rice cooks, grill pineapple and green onions in a grill pan, or on an outdoor grill, until charred. Chop grilled pineapple and green onions into bite-sized pieces.
• Toss pineapple and onions with rice and season with salt and pepper, to taste.

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.

GRILLED-PINEAPPLE RICE

Steps:

• Prepare grill for direct-heat cooking.
• Combine sugar, chile pepper and salt; sprinkle over both sides of pineapple slices.
• Grill, turning once, until browned, 3 minutes per side. Cool slightly; cut into chunks.
• In large nonstick skillet heat oil over medium heat; add scallions.
• Cook, stirring, until golden, 3 minutes.
• Stir in garlic; cook 1 minute. Add rice, salt and pineapple; cook, stirring, until heated.

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!