Pineapple Black Fried Rice Food

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 BLACK FRIED RICE

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

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.

QUICK AND EASY PINEAPPLE FRIED RICE

Steps:

• Heat a large skillet over medium heat and add oil. Add diced onion and cook for about 1 minute. Add ginger and garlic, and cook, stirring constantly, for 1 minute.
• Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce, and cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
• Garnish with sliced green onion and sesame seeds before serving.

PINEAPPLE FRIED RICE RECIPE BY TASTY

Steps:

• Using a sharp knife carefully cut the pineapple in half lengthways.
• Using the tip of a knife, cut around the edge of the pineapple being careful not to cut through the skin.
• Slice down and across the pineapple flesh then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
• In a large wok, heat 2 tablespoons of oil over a medium heat. Fry the beaten eggs in a hot wok.
• Once cooked, push the eggs to a side and add in the prawns to the other side.
• Fry until the prawns are just cooked. Remove eggs and prawns from the wok and set aside.
• Heat the wok until smoking hot and pour in 6 tablespoons of oil.
• Add the garlic, chilli, and onion and stir until fragrant.
• Add in the rice and vegetables, and fry until rice turns slightly brown and the veggies are thoroughly cooked.
• Add the cooked eggs and prawns, add in the fish sauce and the prepared pineapple flesh and stir until everything is well mixed together.
• Serve in the empty pineapple halves, along with some lime juice and spring onions.
• Enjoy!

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.