THAI SHRIMP FRIED RICE WITH PINEAPPLE
Make and share this Thai Shrimp Fried Rice With Pineapple recipe from Food.com.
Provided by hannahactually
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- prepare rice by crumbling it with your fingers, breaking up the bigger lumps, and set it aside in a bowl.
- heat wok or large, deep skillet over high heat. add oil until it sizzles, and then add garlic and onion and toss well until shiny and fragrant, about 1 minute add shrimp and cook, tossing now and then, until the onion begins to wilt and shrimp are pink and cooked through, 2-3 minute.
- add rice, fish sauce, and sugar and toss well. add pineapple and green onion and cook about 2 min more, tossing often, until rice is tender and heated through. serve hot or warm.
Nutrition Facts : Calories 856.5, Fat 8.9, SaturatedFat 1.3, Cholesterol 86.4, Sodium 793.9, Carbohydrate 164.3, Fiber 6, Sugar 10, Protein 25.2
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
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.)
THAI PINEAPPLE SHRIMP FRIED RICE
Make and share this Thai Pineapple Shrimp Fried Rice recipe from Food.com.
Provided by JackieOhNo
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large nonstick skillet over medium-high heat; add shrimp and stir-fry 1 minute or until they turn pink on the outside but are only halfway cooked through. Remove shrimp to a plate with a slotted spoon.
- Add to skillet bell pepper, onion, garlic, and chile; stir-fry 3 minutes or until onion is translucent. Add eggs and stir-fry 30 seconds.
- Stir in rice, separating grains with back of spoon, and stir-fry 2 minutes. Add fish sauce, soy sauce, and lime juice; cook, stirring, for 2 minutes.
- Return shrimp to skillet with fresh pineapple and stir-fry 2 minutes or until shrimp are cooked through. Stir in cashews and cilantro.
PINEAPPLE THAI RICE
Steps:
- Place green onions, chili pepper, and cilantro in a food processor and process until finely chopped.
- Prepare rice according to package directions.
- While rice is cooking, mix pineapple tidbits and reserved 1/4 cup juice with chopped ingredients in a small bowl.
- Heat oil in a large skillet on medium heat and add garlic. Saute garlic for 30 seconds. Add soy sauce and pineapple mixture to skillet, and heat to a boil. Remove from heat and add shrimp to skillet. Stir to heat shrimp. Fold in hot cooked rice.
FRIED RICE WITH PINEAPPLE, SHRIMP & HAM
Fresh shrimp and pineapple make this easy weeknight stir-fry taste like a tropical breeze!
Provided by My Food and Family
Categories Peppers
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add onions, ham and chiles; cook and stir 3 to 4 min. Push mixture to edge of skillet. Add half of the shrimp to skillet, cook and stir 3 to 4 min. Push to the edge of skillet. Add remaining shrimp; cook and stir 3 to 4 min.
- Add pineapple, peas, remaining dressing, rice and soy sauce; mix well.
- Cook 4 to 6 min. or until shrimp turn pink and mixture is heated through, stirring constantly. Stir in nuts; serve immediately.
Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 235 mg, Sodium 1230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g
PINEAPPLE SHRIMP FRIED RICE
This is my husband's favorite meal I prepare. He does not like carrots, or raisins, or shrimp... but for some reason he LOVES this dish! This dish is both sweet and spicy! It can be made to look like dinning a 5 star restaurant, or used for an everyday meal (used can pineapple instead). GREAT for entertaining, or for trying something new. Don't underestimate the rasins... both my husband and I hate rasins... but we LOVE this dish. I made it up on my own... sort of a copy cat from our favorite Thai restaurant. It is VERY colorful and VERY yummy!
Provided by Newly-Wed
Categories One Dish Meal
Time 50m
Yield 4 full dished with seconds, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Wash and Cut pineapples in half length wise to make a boat. Include stem/stalk in cut.
- Bowl out pineapple and cube. Set aside.
- Boats will be used to serve dish.
- Beat 2 eggs in small bowl.
- Preheat wok or electric skillet to Medium High with 1 tbs vegetable oil.
- Pour egg and cook until scrabbled, chopping continuously.
- Dice Onion and Bell Pepper and add to skillet to sauté.
- Add Peas and Carrots, and golden raisins with additional tbs oil.
- Cook Until Raisins swell.
- Add Shrimp and pineapple chunks. Cook until shrimp start to turn pink.
- Add Chilled Jasmine rice (cook rice one day in advance. Warm rice will turn mushy and absorb the oil) and remainder oil. Fry until rice just begins to brown a little.
- You may need to add more oil as cooking if you notice rice to stick. Just pour a tiny amount over top of rice and continue frying.
- Add soy and Teriyaki sauce until rice achieves a "fried rice" caramel color. Taste as you go, better less than too much. Each person can add more at meal time. I use low sodium soy so it does not taste too salty.
- Liberally add ginger and cinnamon to rice. This starts to smell amazing! Add more or less according to taste. The Cinnamon will really stand out in the aroma. You want just a hint of the ginger under the cinnamon flavor.
- Once rice is fried to your liking, fill each pineapple boat with the fried rice.
- Decorate the edge of the pineapple as well as the plate with the chili sauce. CAUTION: This sauce is VERY spicy. By decorating the plates, you can allow each person to add his or her own heat to the dish. Carefully mix into rice according to taste. My husband adds a lot and I will only use about 3 drops to the whole entree. We buy Sriracha hot chili sauce. Bottle is very easy to decorate with, and adds a lot of heat. Can be found in most regular groceries.
- ENJOY!
Nutrition Facts : Calories 827.1, Fat 19.4, SaturatedFat 3.1, Cholesterol 332.1, Sodium 1235, Carbohydrate 134.8, Fiber 14.8, Sugar 68.7, Protein 38.4
PINEAPPLE AND SHRIMP FRIED RICE
Found on the back of my new love Jasamine Rice. This rice smells so amazing while it is cooking, then the taste is just as good. I have not tried this recipe as shrimp is not something that I have on hand all the time. I'm going to have to make a special effort to buy some, just to fix this. I'm thinking that a good Chow Mein or Almond Chicken would go good, but it might do just as well on its own.
Provided by Shirl
Categories Long Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
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 from skillet and set aside.
- In same skillet, over medium heat, add remaining oil.
- 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.
- Garnish with cilantro when serving.
Nutrition Facts : Calories 238.3, Fat 7.2, SaturatedFat 0.9, Sodium 718.8, Carbohydrate 40.8, Fiber 2.2, Sugar 10.5, Protein 3.9
THAI SHRIMP FRIED RICE
An easy version. Feel free to add some extra veggies, or sub another protein for the shrimp. This recipes lends itself to easily adjusting ingredients to your liking. Enjoy! Note: This will serve 2 as a main course or 4 as a side dish.
Provided by LifeIsGood
Categories Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Stir all 'stir fry sauce' ingredients together in a cup until sugar dissolves. Set aside.
- Heat a wok or large frying pan over medium-high heat. Drizzle in 1-2 tablespoons oil, then add garlic and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp. Stir-fry until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil or 1 teaspoons water to keep ingredients moist and sizzling.
- Add carrot and fresh coriander and continue stir-frying 1-2 more minutes.
- Add rice and drizzle the stir-fry sauce over. Use a large flat utensil or spoon, use a scooping motion to fry rice 2-3 minutes, or until sauce is well distributed.
- Push rice aside to clear a space in the middle of your pan. Add 1-2 teaspoons more oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
- Remove from heat. Sprinkle over white pepper and stir in the green onion. Taste-test the dish for salt balance. At this point I usually add 2-4 teaspoons more fish sauce, as I like mine on the flavorful/salty side, but this also depends on how much rice you're making. If you happen to find it too salty, squeeze over some lime or lemon juice. Serve immediately and ENJOY!
Nutrition Facts : Calories 763.7, Fat 23.8, SaturatedFat 3.7, Cholesterol 93, Sodium 2334.2, Carbohydrate 120.2, Fiber 3.2, Sugar 6.9, Protein 15.6
PINEAPPLE SHRIMP FRIED RICE
My husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that's both simple and delicious. -Bonnie Brien, Pacific Grove, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Mix soy sauce, curry powder and sugar. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry shrimp until they turn pink, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add ginger and garlic; cook just until fragrant, about 10 seconds. Add pepper, carrot and onion; stir-fry 2 minutes. Stir in pineapple and shrimp. Add rice and soy sauce mixture; heat through over medium heat, tossing to combine and break up any clumps of rice. Stir in green onions. Sprinkle with peanuts; serve with lime wedges.
Nutrition Facts : Calories 491 calories, Fat 18g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 513mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 5g fiber), Protein 28g protein.
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