Pineapple Sausage 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 & SAUSAGE FRIED RICE

Steps:

• Use a small sharp knife to cut around the edge of each pineapple half, then scoop the pineapple flesh from the halves. Discard the core and chop the fruit into small pieces. You will have about 1 1/2 cups fruit. Set aside and place pineapple halves on a plate or platter.
• In a small bowl, whisk to combine the soy sauce, hoisin sauce, rice wine vinegar and sesame oil; set aside.
• Heat 1 tablespoon oil in a large nonstick skillet over medium high heat. Add the peas, carrots and red bell pepper and cook until softened, about 3-5 minutes. Stir in the garlic, ginger and scallion whites and cook 1 more minute, then transfer to a medium bowl with a slotted spoon.
• Place skillet back over medium high heat, add 1 tablespoon oil and saute the sliced sausage until slightly browned, about 4-5 minutes. Transfer to the bowl with the vegetables with a slotted spoon.
• Return the skillet to medium high heat, add the rice and flatten in an even layer. Cook undisturbed to allow the bottom to crisp slightly, about 3-5 minutes. Stir in the cooked sausage and vegetables, 3/4 cup chopped pineapple and season with salt and pepper. Cook 1-2 minutes then stir in the sauce to combine.
• Push the rice to the sides and make a well in the center. Add about 1/2 tablespoon oil to the well and pour in the eggs. Scramble the eggs then stir to combine with ingredients in the pan.
• Spoon rice mixture into Pineapple halves and garnish with remaining chopped pineapple and sliced scallion greens.

ISLAND-STYLE FRIED RICE

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. Let the rice cool completely.
• Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside.
• Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.

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.

GLO'S SAUSAGE FRIED RICE

Steps:

• In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, using the remaining coating of grease from the sausage, scramble the eggs, stirring frequently until cooked through. Set aside.
• Heat the oil in a very large skillet or electric skillet over medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, stirring so that there are no clumps. Mix in the sausage and pour in some soy sauce. Stir in bean sprouts, peas, and eggs, mixing well so there are no big chunks of egg. Season with pepper, and stir in green onions just before removing from the heat. Adjust soy sauce to taste, and serve.

POLYNESIAN SAUSAGE SUPPER

Steps:

• In a large skillet, cook the sausage, onion and green pepper until the vegetables are tender., Add the tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserving juice. Stir pineapple into sausage mixture. Bring to a boil; cook, uncovered, for 5 minutes., Combine cornstarch and reserved pineapple juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

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.

PEI WEI ASIAN DINER CHIANG MAI SAUSAGE W/PINEAPPLE FRIED RICE

Steps:

• Grind pork and pork fat through 3/8 inch grinder die. Add all ingredients and mix well. Stuff into pork casing to make sausage links or form into patties. Grill sausage links on grill until 165 degrees internal temperature or sauté patties in non-stick pan. At this point, sausage can be cooled down and frozen until needed.
• Heat wok until wisp of smoke appears. Add 2 Tbl of soybean oil & stir fry egg until scrambled. Add onions, cashews, red bell peppers & stir fry for 30 seconds. Add rice and cook while constantly stirring in wok to heat up rice.
• Add Oyster sauce and soy sauce, stir fry to incorporate sauce for 30 seconds. Add chile sauce, lime juice, and rice wine vinegar & stir fry for 30 seconds. Add Thai Basil, pineapple, and cilantro. Stir fry until all ingredients are hot.
• Divide fried rice into 4 bowls. Slice sausage links (or divide up patties) & serve over the fried rice. Garnish with a fresh lime wedge and a cilantro sprig.

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!