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.
PINEAPPLE BLACK FRIED RICE
This is easily our most popular rice. The pineapple makes it more approachable for newcomers, and just about everyone who's eaten it before asks for it on subsequent visits. It's inspired by the flavored fried rices at Chinese restaurants, but we add our own twists. Black rice is the key ingredient in this dish, but it can pull some duty on its own, too. As rices go, it does more for the body than just about any other, with high marks for both antioxidants and fiber. Chinese emperors used to corner the market on black rice based on the belief that it helped them live longer. We don't mind sharing. The secret to great fried rice is using cold day-old cooked rice. After being refrigerated overnight, rice grains will become firm and lose some of their moisture. This makes it easier to separate the grains and less likely that your fried rice will be mushy.
Provided by JJ Johnson
Categories main-dish
Time 2h25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant but not browned, about 30 seconds. Add the onion and season with salt and cook, stirring often, until the onion has become translucent, 2 to 3 minutes. Stir in the chile and cook until fragrant, about 1 minute.
- Add the carrots and cook, stirring occasionally, until the carrots are softened, about 2 minutes. Push the vegetables to the outer edge and create a well in the middle. Add the rice to the well and press down into the well and over the vegetables with a spatula. Cook, undisturbed, until the rice starts to caramelize, about 2 minutes. Stir in the cabbage and soy sauce and cook, stirring occasionally, until the cabbage is softened, about 2 minutes. Season with salt. Add the pineapple, scallions, sweet chili sauce and edamame and cook, stirring constantly, until the pineapple is heated through and the vegetables are tender, 2 to 3 minutes. Add the sprouts and cook, tossing, until the sprouts are heated through, about 30 seconds.
- Remove from the heat and serve
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
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.
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
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
More about "neelys pineapple fried rice recipes"
PINEAPPLE FRIED RICE - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 14Servings 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.
PINEAPPLE FRIED RICE: RESTAURANT-QUALITY RECIPE! - THE …
From thewoksoflife.com
5/5 (8)Total Time 1 hrCategory RiceCalories 446 per serving
- 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!
PINEAPPLE FRIED RICE RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 (224)Servings 4Cuisine ThaiTotal Time 30 mins
PINEAPPLE RICE RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
EASY PINEAPPLE FRIED RICE (菠萝炒饭) - OMNIVORE'S …
From omnivorescookbook.com
PINEAPPLE FRIED RICE - HOW TO GET THE BEST RESULT (THAI …
From tasteasianfood.com
PINEAPPLE FRIED RICE RECIPE | RECIPES FROM A PANTRY
From recipesfromapantry.com
PINEAPPLE FRIED RICE - CONNOISSEURUS VEG
From connoisseurusveg.com
PINEAPPLE FRIED RICE - DINNER AT THE ZOO
From dinneratthezoo.com
PINEAPPLE FRIED RICE - PANLASANG PINOY
From panlasangpinoy.com
PINEAPPLE FRIED RICE - STEAMY KITCHEN RECIPES GIVEAWAYS
From steamykitchen.com
NEELY’S PINEAPPLE FRIED RICE – RECIPES NETWORK
From recipenet.org
PINEAPPLE FRIED RICE RECIPE (QUICK & EASY) | THE KITCHN
From thekitchn.com
NEELY'S PINEAPPLE FRIED RICE | RECIPE - PINTEREST
From pinterest.com
PINEAPPLE FRIED RICE RECIPE - 30 MINUTES MEALS
From 30minutesmeals.com
THAI PINEAPPLE FRIED RICE - SOUTHEAST ASIAN RECIPES
From nyonyacooking.com
THAI PINEAPPLE FRIED RICE RECIPE - COOKIE AND KATE
From cookieandkate.com
You'll also love