Pineapple Fried Brown Rice Food

SIMPLE TO MAKE AND VERY HEALTHY, PINEAPPLE BROWN RICE

Steps:

• Heat oil in a large nonstick pan until hot. Turn the temperature down to medium. Add rice, red pepper, green onions, ginger and stir constantly until the rice begins to brown, about five minutes. Remove pan from the heat.
• Stir into rice mixture the soy sauce, undrained pineapple with juice, and water. Stir to blend.
• Add pan back to heat and bring the rice mixture to a boil. Cover pan, turn down heat to simmer, and cook for 35-40 minutes or until the rice is tender and the water is absorbed. Let sit for five minutes and then fluff with a fork before serving.

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.

THAI PINEAPPLE FRIED RICE

Steps:

• Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
• Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
• Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
• Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of 1/2 lime over the dish and stir to combine. Season to taste with salt and set aside.
• Slice the remaining 1/2 lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.

HAM & PINEAPPLE FRIED RICE RECIPE BY TASTY

Steps:

• In a wok or deep skillet, heat up the oil over high heat and cook onion, garlic, carrots, bell peppers, and ham until onions are translucent and ham is slightly browned. Push all of the cooked ham and vegetables to the side of the pan.
• Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
• Add rice, soy sauce, pepper, and pineapple. Mix well and let the rice cook until slightly crispy.
• Enjoy!

PINEAPPLE FRIED RICE

Steps:

• In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside. Heat olive oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Stir in rice, pineapple, ham, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Serve immediately.

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.

MUSHROOM PINEAPPLE FRIED BROWN RICE WITH TEMPEH

Steps:

• Cut the block of tempeh into 1/2 " cubes.
• In a small sauce pan add soy sauce, tempeh cubes and enough water or broth to cover the cubes.
• Simmer for about 10 minutes.
• In the meantime, heat the canola oil over medium heat, add mushrooms, red pepper, and white parts of scallion, and saute until mushrooms shrink a bit.
• Toss in the pineapple and simmered tempeh cubes.
• Finally add cooked riced, sesame oil (to taste) and either add a splash of tamari, or the extra liquid and broth from the simmered tempeh.
• Check for seasoning and add white pepper if desired, top with green parts of scallion 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.

PINEAPPLE FRIED RICE

Steps:

• Prepare rice according to package directions and set aside.
• In a medium bowl, combine pineapple, onions, chili and cilantro, mix and set aside.
• Heat 1 TBL oil in skillet, saute shrimp until done, remove shrimp from skillet.
• In same skillet, over medium heat, add remaining oil and saute garlic until golden brown.
• Add cooked rice and stir.
• Add fish sauce, soy sauce and sugar, stir and heat thoroughly.
• Fold in pineapple mixture and shrimp.
• Heat through and serve, garnished with cilantro.

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.