PINEAPPLE FRIED RICE
This Thai-inspired pineapple fried rice is the perfect balance of sweet and salty flavors.
Provided by Judy
Categories Rice
Time 1h
Number Of Ingredients 16
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!
Nutrition Facts : Calories 446 kcal, Carbohydrate 55 g, Protein 20 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 162 mg, Sodium 818 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
PINEAPPLE FRIED RICE (THAI)
Recipe video above. Terrific side dish option with a tropical or summer flair! This is a Thai dish made with a classic Thai Fried Rice Sauce. Use ONE of the 3 sauces - all are traditional. Serve with all things Thai, Asian, BBQ, tropical themed, Caribbean (excellent match!), fish, prawns/shrimp, salmon - see in post for ideas. Also - featured in Monday's Honey Soy Chicken.
Provided by Nagi
Categories Side Dish
Number Of Ingredients 15
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!
Nutrition Facts : Calories 187 kcal, Carbohydrate 35 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Sodium 322 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
PINEAPPLE FRIED RICE
This Pineapple Fried Rice is super easy to make and packed with veggies!
Provided by Brita Britnell
Categories dinner
Time 30m
Number Of Ingredients 11
Steps:
- Over medium heat, heat your coconut oil until hot. Add in the garlic, ginger, onion, and carrots. Saute for 5 minutes and then add in the pineapple and bell pepper. Saute for 5 additional minutes, stirring frequently.
- Stir in the cold rice, peas, soy sauce, and sesame oil. Once full combined, let the rice cook, untouched for a couple of minutes. To help get a tiny bit of crispiness on the bottom of the rice, let it cook, unstirred, for a few minutes at a time. Then stir to toss it and then let it sit for another couple of minutes.
- Remove from heat and season with a bit of salt and pepper and ENJOY!!
Nutrition Facts : Calories 369 calories, Sugar 8.4 g, Sodium 309.5 mg, Fat 10.8 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 59.1 g, Fiber 6.5 g, Protein 8.9 g, Cholesterol 0 mg
QUICK AND EASY PINEAPPLE FRIED RICE
Fried rice with an Asian accent goes well with many things. Perfect alongside chicken and beef, but equally good with salmon, shrimp, or scallops. This comes together quickly, so get all of your ingredients prepped before you start cooking.
Provided by lutzflcat
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.4 g, Fat 8.8 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 283.4 mg, Sugar 8.5 g
THAI PINEAPPLE FRIED RICE
Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance. Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.
Provided by Cookie and Kate
Categories Entree
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 349 calories, Sugar 7.1 g, Sodium 389.7 mg, Fat 17.4 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 39.4 g, Fiber 3.3 g, Protein 10.1 g, Cholesterol 93 mg
PINEAPPLE FRIED RICE II
Exotic flavors blend together to create this crowd-pleasing favorite. Contains pineapple, ham, peas, green onion and eggs.
Provided by LILFOODCRITIC
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.
- Heat sesame oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok.
- Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.
Nutrition Facts : Calories 374.1 calories, Carbohydrate 55.4 g, Cholesterol 60.2 mg, Fat 11.3 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 2.4 g, Sodium 2000.7 mg, Sugar 12.9 g
SPICY SHRIMP AND PINEAPPLE FRIED RICE
Steps:
- For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch. Mix well to coat the shrimp. Cover and refrigerate for 15 minutes.
- For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water. Set a medium nonstick skillet over medium-low heat and coat it lightly with peanut oil. Pour in half the egg mixture and swirl the pan so the egg coats the bottom. Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. Transfer the egg crepe to a plate to cool. Repeat with remaining egg mixture. When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips. Set aside until ready to use.
- For the fried rice: Set a large wok or large nonstick skillet over high heat and swirl in 1 tablespoon of the peanut oil. Add the marinated shrimp and stir fry until slightly pink, about 2 minutes. Transfer the shrimp to a plate and set aside. Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. Stir in the soy sauce and sambal. Fold in the cooked shrimp and the sliced egg crepe. Transfer to a serving platter and garnish with chopped scallions.
- Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.)
PINEAPPLE FRIED RICE
A quick and easy weeknight meal that's so much cheaper, tastier and healthier than take-out!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 14
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
A spicy version of fried rice. Good with any meat main dish. I always use low sodium soy sauce whenever I cook -- much less salty!
Provided by Lvs2Cook
Categories Pineapple
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In large nonstick skillet, heat oil over medium-low heat until hot.
- Add garlic, ginger and red pepper, cook and stir 2 minutes.
- Increase heat to medium-high. Add rice and soy sauce; cook 2 minutes, stirring frequently.
- Add pineapple, tossing to combine.
- Heat rice through. Sprinkle with green onions before serving.
Nutrition Facts : Calories 256.4, Fat 3.8, SaturatedFat 0.5, Sodium 1027.4, Carbohydrate 49.6, Fiber 1.2, Sugar 7.9, Protein 5.6
PINEAPPLE FRIED RICE
Pineapple Fried Rice is the perfect way to use up all those leftovers!
Provided by Bintu Hardy
Categories Main
Time 15m
Number Of Ingredients 10
Steps:
- Heat oil in a wok or cast iron pan till hot.
- Fry the onion and peppers for 5 mins until the onions are soft.
- Add the pineapple and sweet corn and stir fry for approximately 3 mins until the pineapple juices have evaporated
- Then add in the rice and stir fry for 2-3 mins until the rice is warmed through.
- Switch off the heat, mix in the tamari soy sauce, sesame oil and spring onions.
Nutrition Facts : Calories 387 kcal, Carbohydrate 74 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Sodium 342 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
PINEAPPLE FRIED RICE
If possible, try and use fresh pineapple for the recipe. This recipe also works well with frozen vegetables. There is no need to defrost the vegetables before cooking with them.
Provided by Lisa Lin
Categories Main Course Rice
Time 30m
Number Of Ingredients 16
Steps:
- Heat 1/2 tablespoon of oil in a wok or large sauté pan over medium-high heat. When the pan is hot, add the whisked eggs and scramble it with a spatula. Continue scrambling until eggs are cooked, about 30 seconds to 1 minute. Transfer eggs to a plate and set aside. If the wok or pan is dirty, wipe it down with paper towels.
- Heat remaining 2 1/2 tablespoons of oil over medium-high heat. Add the onions and a pinch of salt and cook until the onions start to soften, about 2 minutes. Mix in the red pepper, carrots and peas and cook for another 2 minutes. Add the turmeric and coriander and stir until the vegetables are coated with the spices. Add the rice and mix well with the vegetables. Continue cooking and stirring the rice for about 1 to 2 minutes.
- In a small bowl, quickly mix the soy sauce (or tamari) with the brown sugar and pour that sauce over the rice. Add the white pepper, if using, and stir until well incorporated.
- Add the eggs, pineapple and sliced scallions to the rice and stir to distribute. Turn off the heat and mix in the chopped basil. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 580 kcal, Carbohydrate 93 g, Protein 16 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 140 mg, Sodium 775 mg, Fiber 10 g, Sugar 15 g
PALEO PINEAPPLE FRIED RICE
This 'fried rice' is a veggie packed version of one of my favorite Thai dishes!
Provided by Get Inspired Everyday!
Categories Fried Rice
Time 40m
Number Of Ingredients 13
Steps:
- Start by prepping all your ingredients before you begin cooking because this dish comes together quickly.
- Grate the cauliflower using a box grater, and set it aside. Or skip this step if using frozen cauliflower rice.
- Crack the eggs into a bowl and lightly whisk them together with a fork.
- Mix together the coconut aminos and red pepper flakes or chili paste together in a small bowl and set it aside.
- Preheat a very large non-stick skillet, (15″) over medium-high heat for a few minutes until it's hot but not smoking.
- Add 1 Tablespoon of the avocado oil to the pan and brown the chicken pieces. Remove them from the pan and set aside.
- Next carefully add the pineapple, then 1 more tablespoon of oil to the pan, (adding the oil after the pineapple helps to keep the oil from splattering).
- Sear the pineapple chunks to create caramelized edges, 2-3 minutes. Remove the pineapple from the pan and set it aside while you finish the fried rice.
- Add the remaining 2 tablespoons of avocado oil to the pan and sauté the bell pepper, carrots, and garlic until the veggies are crisp tender. Then add the green onions, and cauliflower rice to the pan.
- Cook 1-2 minutes, or until the cauliflower has softened. Add the eggs and cook stirring until the egg scrambles around the stir-fry, 1-2 minutes.
- Add the sauce to the pan and cook for another 1-2 minutes until the sauce is absorbed and thoroughly mixed in.
- Remove the fried rice from the heat and stir in the cashews, chicken, and caramelized pineapple. Taste test to see if you'd like to add some sea salt and serve immediately!
- This stir-fry tastes best hot, but it's really good at room temperature and cold right out of the refrigerator.
THAI PINEAPPLE FRIED RICE
Thai Pineapple Fried Rice is a super quick recipe that's delicious because of all the sweet and spicy flavours. Pair it with a spicy stir fry for a fantastic weekday meal.
Provided by Richa
Categories Side Dishes
Time 30m
Number Of Ingredients 20
Steps:
- Watch the video above if you'd like to make pineapple boats. It has detailed instructions.
- Heat oil in a wok and add minced garlic. Keep the flame on high. Allow the garlic to slightly brown. Add chopped ginger, onion, celery and chillies. Stir fry till onions start to gain colour.
- Add chopped carrot and bell pepper, saute for 2 minutes. Add peas, corn and pineapple and stir fry for 2-3 minutes until peas and corn are cooked.
- Add cumin, chilli powder, turmeric, coriander powder and soy sauce. Season with salt and white pepper. Mix it well so that it coats the vegetables.
- Reduce flame to low and add the cooked rice. Toss and mix to combine all the ingredients well. Adjust the seasoning if necessary. Serve hot and enjoy
Nutrition Facts : Calories 296 kcal, Carbohydrate 39 g, Protein 5 g, Fat 15 g, SaturatedFat 1 g, Sodium 726 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
PINEAPPLE FRIED RICE
Made with the ingredients I had on hand - simple to make, and kids love it. If using eggs, for 3 cups of brown rice you'll want at least 8 eggs (I initially did 4 because I already had chicken - and ended up not even seeing any eggs in the final product!) My friend, who prefers a saltier fried rice thought it a bit bland so I added some Soy Vey marinade while frying. You can find it at your local grocer. I read from other reviewers on other Food.com fried rice recipes that white pepper makes the dish, so I added that - and saw no diff. If you don't have white pepper I don't think it will kill you to use regular black pepper. I have also seen people add red pepper flakes to add some kick to it - I leave it out because I don't eat spicy foods. Instead of chicken I'd use Chinese sausage if I could - it's sweeter, and kids love it. Problem is that it's really oily - and we try to avoid pork. Adjust the ingredients to your taste and enjoy!
Provided by Nyx9013
Categories One Dish Meal
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 450.4, Fat 10.9, SaturatedFat 2.8, Cholesterol 212.2, Sodium 925.6, Carbohydrate 65, Fiber 3.8, Sugar 7.9, Protein 22.4
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
PINEAPPLE FRIED RICE
Pineapple fried rice is different from other fried rice because it is the only one cooked with fruits and curry powder. The sweetness of the diced pineapple provides a balance to the savory taste of shrimp and chicken.The addition of raisin and cashew nuts convince me that it will taste completely different from other fried rice.
Provided by KP Kwan
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Heat some vegetable oil in a wok. Stir-fry the shrimps over medium heat until they turn color. Remove.
- Saute the chicken meat. Once it is cooked, remove.
- Saute the onion until tender and slightly translucent. Remove.
- Scramble the egg until it is half cooked over low heat. Add the cooked rice and combine with the egg.
- Add the seasonings. Combine well.
- Return the shrimps (only those small pieces), chicken and onion to the wok. Add the pineapple cubes and the capsicum.
- Turn to high heat. Once you smell the wok aroma, add the cashew nuts, raisins, and chopped scallion.
- Scoop the rice into the pineapple bowl. Place the shrimps on top and garnish with more chopped scallion. Serve.
Nutrition Facts : Calories 1226 calories, Carbohydrate 119 grams carbohydrates, Cholesterol 316 milligrams cholesterol, Fat 64 grams fat, Fiber 9 grams fiber, Protein 45 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 serving, Sodium 6683 milligrams sodium, Sugar 29 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 52 grams unsaturated fat
THAI PINEAPPLE FRIED RICE
This classic Thai pineapple fried rice includes succulent shrimp, juicy pineapple, plump raisins, and fragrant curry powder! It will satisfy your craving for takeout at a fraction of the price.
Provided by Victoria
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- Add oil to a wok or large nonstick frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. Add the shrimp and toss a few times. If the wok becomes too dry, add a little broth or water.
- Push the mixture aside to make room for the eggs. Add the beaten eggs to the wok, and stir fry quickly to cook, as if you are making scrambled eggs. Mix the cooked eggs into the shrimp and shallot mixture.
- Combine the chicken broth, fish sauce, curry powder, and sugar in a small bowl, and add to the wok.
- Add the cashews and stir-fry for 30 seconds.
- Next add the rice to the wok, breaking it up if there are any chunks. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Make sure you continually scoop the rice from the bottom of the pan, tossing like a salad rather than stirring it.
- Add the pineapple, peas, and raisins. Toss to combine, and taste for seasoning. Continue stir-frying for another 1 to 2 minutes. Add half the scallions and toss.
- To serve, sprinkle with the remaining scallion. Serve on a platter or in a pineapple, like they do in Thailand.
Nutrition Facts : Calories 501 kcal, Carbohydrate 70 g, Protein 20 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 159 mg, Sodium 1221 mg, Fiber 4 g, Sugar 16 g, UnsaturatedFat 7 g, ServingSize 1 serving
HAWAIIAN PINEAPPLE FRIED RICE
Hawaiian pineapple fried rice with juicy pineapple chunks, spam, red bell peppers, carrots & peas. Stir fried with day old rice with a sweet & savory sauce!
Provided by Jamie
Categories dinner lunch Main Course
Time 20m
Number Of Ingredients 15
Steps:
- This recipe will cook fast so prepare the vegetables ahead of time. If you're using canned pineapple, be sure to drain out the liquid. Then, mix the sauce ingredients in a small bowl and set it aside.
- Heat a large nonstick pan over medium high heat and a teaspoon of the oil. Add the beaten eggs and scramble them. Then remove them from the pan and set it aside.
- Add another teaspoon of the cooking oil to the pan and add your choice of protein (spam, chicken, shrimp, tofu). When the protein is fully cooked, remove it from the heat and set it aside.
- Add the rest of the cooking oil to the pan and add the red bell peppers, onions, and carrots. Stir fry them together for 2 to 3 minutes.
- Next, add the cold pre-cooked rice and the sauce. Make sure to break apart any clumps of rice by pressing down with the flat side of your spatula or spoon. It's important to coat each grain of rice with the oil and sauce. Add in a teaspoon more oil if you find your rice is sticking together.
- Once your rice is fully separated and coated with the sauce, add the eggs, protein, and pineapple back into the pan. Toss everything together for 1 minute.
- Lastly add the frozen peas and toss it together until the peas turn bright green.
- Sprinkle scallions and sesame seeds on top. Optional: serve it in pineapple bowls.
Nutrition Facts : Calories 546 kcal, Carbohydrate 70 g, Protein 14 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 123 mg, Sodium 897 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving
PINEAPPLE FRIED RICE
Steps:
- Cook rice according to package directions.
- Heat vegetable or sesame oil in a wok or skillet over medium-high heat. Add onions to the hot oil and stir until clear and light brown. Stir in garlic and cook until slightly browned.
- Add veggies and pineapple and cook until veggies are tender.
- Stir in beaten eggs. Cook until eggs are scrambled and firm.
- When rice is done, add to skillet and mix in thoroughly. Stir in soy sauce, a little at a time. (you can always add more so don't overdo it). Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 255 kcal, Carbohydrate 44 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 61 mg, Sodium 46 mg, Fiber 2 g, Sugar 4 g
THAI PINEAPPLE FRIED RICE RECIPE (VEGAN)
This Thai pineapple fried rice recipe is one of my favorites for busy days! Super easy, healthy, and so yummy. Plus, it's SO colorful!
Provided by Sina
Categories Main Course
Time 17m
Number Of Ingredients 16
Steps:
- I like the Thai pineapple fried rice best with left-over rice from the day before. So cook the rice according to the instructions on the package and store it in an air-tight container in the fridge until you use it. Cook the frozen peas for about 7 minutes.
- In a large pan, heat the oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, and the bell pepper. Cook for 3 minutes.
- Then stir in the cooked rice and season with the curry powder and the soy sauce. Next, add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined. Serve with fresh cilantro. Enjoy!
Nutrition Facts : Calories 325 kcal, Carbohydrate 44 g, Protein 9 g, Fat 14 g, SaturatedFat 2 g, Sodium 354 mg, Fiber 6 g, Sugar 14 g, UnsaturatedFat 11 g, ServingSize 1 serving
VEGETARIAN THAI PINEAPPLE FRIED RICE
Steps:
- Gather the ingredients.
- Using your fingers to separate any chunks into grains, mix 1 tablespoon of oil with the rice. Set aside.
- In a cup, stir the soy sauce together with the curry powder. Set aside.
- Drizzle the remaining oil in a wok or large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant, about 1 minute.
- Once the pan becomes dry, add 1/4 cup of stock to keep all veggies sizzling.
- Crack the egg into the wok and stir quickly to cook as though you are scrambling eggs.
- Add the carrot and peas. Stir-fry 1 to 2 minutes, adding more stock if needed.
- Add the rice, pineapple chunks, currants, and cashews . Mix well to incorporate all ingredients.
- Drizzle the soy sauce mixture over and gently stir-fry to combine over medium-high to high heat until the rice makes popping sounds, about 5 to 8 minutes, or until your preferred texture is achieved.
- Mix well until the rice is of an even color. If desired, you can push ingredients aside and add a little more oil to the pan to give your rice that special "shine" you see in restaurant fried rice.
- Remove from heat. Do a taste test, adding more soy sauce if needed. Add lime juice and taste again. If too salty for your taste, add more lime juice .
- Scoop rice onto a serving platter or into a carved-out pineapple to serve. Top with the cilantro and chopped scallions.
Nutrition Facts : Calories 359 kcal, Carbohydrate 53 g, Cholesterol 31 mg, Fiber 4 g, Protein 8 g, SaturatedFat 2 g, Sodium 595 mg, Sugar 14 g, Fat 14 g, ServingSize 5 to 6 servings, UnsaturatedFat 0 g
PINEAPPLE FRIED RICE
This easy pineapple fried rice is full of bright flavors, with chicken, bell peppers, peas, sweet chunks of pineapple, and a squeeze of lime juice. Ready in just about 30 minutes, it's a delicious, healthier meal for any night of the week!
Provided by Elaine Skiadas
Categories Dinner
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 serving = ¾ cup, Calories 359 kcal, Carbohydrate 45 g, Protein 20 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 72 mg, Sodium 407 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 3 g
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.
PINEAPPLE EGG FRIED RICE
Life needs a sense of ritual! Those who love life will be spoiled by life. A simple meal of egg fried rice can not only make it nutritious and delicious, but also add a little creativity to become more eye-catching, and the mood will be beautiful! Share a pineapple-shaped egg fried rice, delicious and beautiful, friends with children at home can try it!
Provided by Marinated Egg Kitchen
Time 30m
Yield 3
Number Of Ingredients 9
Steps:
- Dice a small piece of carrots, wash a handful of green beans, remove a few snow peas and blanch for 2 minutes.
- Dice a piece of ham.
- Arrange snow peas in cold water and put them in a pineapple leaf shape.
- Carrots and green beans should be kept in cold water.
- Beat an egg with a little salt.
- Finely chop two cloves of garlic.
- Cut two shallots into the foam.
- Put oil in the pot and quickly smooth the boiled egg mixture.
- Set up a frying pan and sauté the chives and garlic.
- Add eggs and stir fry evenly.
- Add carrots, green beans, and ham and stir fry evenly.
- Add leftover rice and stir fry evenly.
- Add a little salt and a spoonful of light soy sauce and stir fry evenly.
- Put it on a plate and place it in the shape of a pineapple.
- Squeeze on the salad dressing and serve.
More about "pineapple fried rice food"
BEST PINEAPPLE FRIED RICE RECIPE - HOW TO MAKE ... - DELISH
From delish.com
5/5 (5)Total Time 20 mins
- Add onion, peppers, and pineapple and cook until vegetables are soft and pineapple is caramelized, about 5 minutes.
PINEAPPLE FRIED RICE - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
Estimated Reading Time 1 min
PINEAPPLE FRIED RICE - FORWARD FOOD
From forwardfood.org
PINEAPPLE FRIED RICE | FOOD FANTASY WIKI | FANDOM
From food-fantasy.fandom.com
DELICIOUS THAI PINEAPPLE FRIED RICE - KAWALING PINOY
From kawalingpinoy.com
Ratings 4Calories 312 per servingCategory Side Dish
- Stand pineapple (with leaves facing up) on a flat work surface. With a serrated knife, slice down on one side of pineapple at about 1/2 inch thick. Do not cut leaves.
- Using the knife, cut around the inside of the pineapple, following the rim. Cut the pineapple flesh by making vertical and horizontal slices. Using a large spoon, scoop out the pineapple. Scrape down any fibers left inside pineapple boat.
- Cut pineapple flesh into 1-inch chunks. Only 1 cup will be used in the recipe. Store the remainder of the pineapple in an airtight container and use for other recipes.
PINEAPPLE FRIED RICE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
4.8/5 (6)Total Time 40 minsCategory Main CourseCalories 448 per serving
- Rinse rice very well till the water runs clear of starch. Soak rice in water for 20 mins. Drain and keep aside.
- When the rice is soaking, prep the other ingredients. Peel and chop the pineapple in small cubes. Also chop the other ingredients like onion, green chilies & garlic.
PINEAPPLE FRIED RICE - GIMME DELICIOUS
From gimmedelicious.com
4.6/5 (5)Category DinnerCuisine AsianCalories 342 per serving
- Add the onion and cook till the onions turn translucent. Add in the carrots and bell peppers. Cook for 3-4 minutes , add the green peas and pineapple. Cook for 2 more minutes.
BEST PINEAPPLE FRIED RICE! (TIPS TRICKS, VARIIATIONS HOW ...
From carlsbadcravings.com
Reviews 12Servings 6Cuisine AsianCategory Main Course, Side Dish
- Melt butter with 1 tablespoon canola/vegetable oil in a large wok, cast iron skillet or non-stick frying pan over medium heat. Increase to medium high and add pineapple. Cook, stirring constantly, for 3 to 5 minutes or until the edges of the pineapple are caramelized. Remove to a plate using a slotted spoon.
- Add 1 tablespoon canola/vegetable oil and 1 tablespoon sesame oil to any juices/oil left in the pan. Add the shrimp in a single layer and cook over medium-high heat for approximately 3 minutes per side, or until fully cooked. Transfer shrimp to the pineapple plate using a slotted spoon and set aside (leave oils/juices in pan). You can chop the tails once cool enough to handle if desired.
- Add onions to remaining oil and cook 3 minutes over medium-high heat. Add the curry powder, ginger powder and garlic and cook 30 seconds, stirring constantly.
- Add rice to the pan, give it a good stir then pat the rice grains down with a spatula. Let rice cook for about 30 seconds, then fold the rice over. Repeat patting the rice down and folding over a few times until the rice grains have separated and the rice is fully coated with the curry powder.
VEGAN PINEAPPLE FRIED RICE | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
4.7/5 (3)Total Time 25 minsCategory EntreesCalories 275 per serving
PINEAPPLE CURRY FRIED RICE FROM FOOD WARS - FERNWEH KOCH
From fernweh-koch.de
Estimated Reading Time 4 mins
PINEAPPLE FRIED RICE - MALAYSIAN STYLE - PETER'S FOOD ...
From petersfoodadventures.com
5/5 (3)Category Dinner, Main, Stir FryCuisine Asian, Malaysian, South East Asian, ThaiTotal Time 30 mins
HAM AND PINEAPPLE FRIED RICE RECIPE | BUDGET RECIPES ...
From realfood.tesco.com
5/5 (3)Category DinnerCuisine GlobalTotal Time 20 mins
THAI PINEAPPLE FRIED RICE (KHAO PAD SAPPAROD) WITH CHICKEN ...
From more.ctv.ca
Cuisine ThaiTotal Time 30 minsServings 5
PINEAPPLE FRIED RICE RECIPE | MYRECIPES
From myrecipes.com
Servings 6
THAI PINEAPPLE CHICKEN FRIED RICE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (52)Total Time 30 minsCategory Entree, DinnerCalories 419 per serving
PINEAPPLE FRIED RICE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
PINEAPPLE FRIED RICE - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
SHRIMP AND PINEAPPLE FRIED RICE - ALL INFORMATION ABOUT ...
From therecipes.info
VEGETABLE FRIED RICE WITH PINEAPPLE | CUKZY
From cukzy.com
[HOMEMADE] PINEAPPLE FRIED RICE : FOOD
From reddit.com
THAI PINEAPPLE FRIED RICE | FOODTALK
From foodtalkdaily.com
PINEAPPLE FRIED RICE CALORIES, CARBS & NUTRITION FACTS ...
From androidconfig.myfitnesspal.com
PINEAPPLE FRIED RICE | ICEMUNMUN ON PATREON
From patreon.com
CHICKEN & PINEAPPLE FRIED RICE | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love