PINEAPPLE BLACK FRIED RICE
This is easily our most popular rice. The pineapple makes it more approachable for newcomers, and just about everyone who's eaten it before asks for it on subsequent visits. It's inspired by the flavored fried rices at Chinese restaurants, but we add our own twists. Black rice is the key ingredient in this dish, but it can pull some duty on its own, too. As rices go, it does more for the body than just about any other, with high marks for both antioxidants and fiber. Chinese emperors used to corner the market on black rice based on the belief that it helped them live longer. We don't mind sharing. The secret to great fried rice is using cold day-old cooked rice. After being refrigerated overnight, rice grains will become firm and lose some of their moisture. This makes it easier to separate the grains and less likely that your fried rice will be mushy.
Provided by JJ Johnson
Categories main-dish
Time 2h25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant but not browned, about 30 seconds. Add the onion and season with salt and cook, stirring often, until the onion has become translucent, 2 to 3 minutes. Stir in the chile and cook until fragrant, about 1 minute.
- Add the carrots and cook, stirring occasionally, until the carrots are softened, about 2 minutes. Push the vegetables to the outer edge and create a well in the middle. Add the rice to the well and press down into the well and over the vegetables with a spatula. Cook, undisturbed, until the rice starts to caramelize, about 2 minutes. Stir in the cabbage and soy sauce and cook, stirring occasionally, until the cabbage is softened, about 2 minutes. Season with salt. Add the pineapple, scallions, sweet chili sauce and edamame and cook, stirring constantly, until the pineapple is heated through and the vegetables are tender, 2 to 3 minutes. Add the sprouts and cook, tossing, until the sprouts are heated through, about 30 seconds.
- Remove from the heat and serve
PINEAPPLE FRIED RICE
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
NEELY'S FRIED APPLE PIE A LA MODE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 30m
Yield 8 pies
Number Of Ingredients 14
Steps:
- To a large saute pan over medium heat, melt the butter. Stir in the brown sugar, and the apples and saute until they are tender, about 5 to 6 minutes. Drizzle in the maple syrup, lemon juice, cinnamon, ginger, and nutmeg. Continue cooking for 5 minutes more until the apples are completely softened. Remove them from the pan and allow them to cool while you prepare the dough.
- Roll out both pieces of pie dough onto a floured surface. Cut out eight 6-inch circles and lay them out onto a parchment-lined sheet tray. Put a heaping tablespoon of the apple pie filling into the center of each round Fold the circles in half and seal their edges with the tines of a fork.
- In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
- Whisk together the sugar and cinnamon in a small bowl and reserve.
- Fry the pies, 3 at a time, in the hot peanut oil until they are golden brown and crisp, about 3 minutes. Transfer the finished pies to a paper towel-lined sheet tray. Once they are cool, toss them in the cinnamon sugar and serve with vanilla ice cream.
PINEAPPLE FRIED RICE
Add chunks of fresh pineapple to fried rice to transform it into something special. Serve on its own for a family dinner, or as part of a Chinese banquet
Provided by Cassie Best
Categories Dinner, Side dish, Supper
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 301 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
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