Fried Jasmine Rice With Pineapple Shrimp And Pork Recipes

Steps:

• In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs. Cook and stir until set; remove from the skillet and keep warm., In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, shrimp, cashews, peas and green onions; heat through. Combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in eggs.

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.

Steps:

• Melt coconut oil over medium-high heat in a large frying pan. Add onion, carrot, and garlic; stir-fry until tender, about 3 minutes. Add shrimp and ham; stir-fry until shrimp are almost cooked through, about 2 minutes. Add rice and soy sauce and continue to cook and stir for 1 minute. Season with salt and pepper and remove from heat.
• Stir pineapple, tomato, and green onions into fried rice mixture until thoroughly combined.

Steps:

• Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
• Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

Steps:

• Pour olive oil into a wok or large nonstick skillet over medium-high heat. Add garlic, onions and chiles and sauté until wilted, about 3 minutes. Add rice, sugar, soy sauce and fish sauce.
• Reduce heat to medium and sauté until ingredients are well coated and hot, 3 to 4 minutes. Add shrimp, cilantro, basil, and sesame oil and sauté until shrimp are hot to touch, about 3 minutes.

Steps:

• Halve the pineapple lengthwise, cut out the flesh, leaving 1/2-inch-thick shells, and reserve the shells. Discard the core and cut enough of the pineapple into 1/2-inch pieces to measure 1 1/2 cups, reserving the remaining pineapple for another use. In a bowl combine the pineapple pieces, the bell pepper, the scallions, and the jalapeño pepper. In a small bowl whisk together the soy sauce, the sugar, the anchovy paste, the turmeric, and 1 tablespoon water.
• In a wok or heavy skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking, in it stir-fry the shrimp for 1 1/2 minutes, or until they are just firm, and transfer them to a bowl. Heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in the oil stir-fry the garlic for 5 seconds, or until it is golden. Add the rice and stir-fry the mixture for 30 seconds, or until the rice is hot. Add the soy mixture and stir-fry the mixture for 1 minute. Add the pineapple mixture and the shrimp, stir-fry the mixture for 1 minute, or until it is hot, and stir in the coriander. Serve the fried rice in the reserved pineapple shells if desired. (There will be extra fried rice.)