SHRIMP AND SCALLOP STIR-FRY WITH PINEAPPLE FRIED RICE
Steps:
- In a large wok, heat oil over high heat. Add carrots, onions, and celery, cook for 2 minutes. Add scallops and shrimp, cook for 4 minutes. Add mushrooms and bok choy and cook for 2 minutes. Add 3/4 cups lobster sauce stir well. Add 3/4 cups more lobster sauce and simmer. Pour over Pineapple Fried Rice.
- Preheat oven to 400 degrees F.
- Roast shrimp shells until crispy brown. In food processer, coarsely chop.
- In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes. Add pesto cook 5 minutes. Add shrimp shells. Deglaze with sherry and wine. Add stock, bay leaf, and peppercorns. Add thyme, sugar, tomato paste, and lobster base. Bring to a boil, then simmer and reduce for 40 minutes. Strain through fine sieve. Return to sauce pan, reduce by half.
- Over high heat, in a saute pan, heat 3 tablespoons peanut oil. Add onion, ginger, carrots, red bell peppers, and Chinese sausage. Cook stirring constantly for 5 minutes. Add water chestnuts and pineapple.
- In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice. Stir fry until warm. Add all other ingredients and fry until hot.
PINEAPPLE SCALLOP FRIED RICE
Make and share this Pineapple Scallop Fried Rice recipe from Food.com.
Provided by dicentra
Categories Rice
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 2 minutes or until lightly browned.
- Add scallops; stir-fry 3 minutes or until the scallops are done.
- Add rice, pineapple, juice, salt, and pepper; stir-fry 2 minutes or until thoroughly heated. Sprinkle with cilantro.
Nutrition Facts : Calories 259.9, Fat 4, SaturatedFat 0.5, Cholesterol 9.4, Sodium 192.3, Carbohydrate 46.8, Fiber 0.7, Sugar 3.7, Protein 8.4
NEELY'S PINEAPPLE FRIED RICE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium heat and add the peanut oil. When the oil shimmers, add the onion, garlic, ginger, and green onions. Saute until tender and golden, about 5 minutes. Stir in the red bell pepper and the ham steak and saute until the pepper starts to soften. Add the rice and pineapple and mix with a wooden spoon to break up any lumps. Stir-fry until lightly browned, about 5 minutes, stirring constantly. Mix in the sesame oil, and the soy sauce. Taste and season with salt, if necessary. Transfer to a serving bowl and serve.
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
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- 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!
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