Sweet And Spicy Pineapple Fried Rice Recipes

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the remaining tablespoon oil, then add the ham and shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the bell pepper, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the pepper are crisp-tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the scallions and serve.
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Steps:

• Heat oil over medium low heat, add garlic, ginger and red pepper.
• Cook and stir for 2 minutes.
• Increase heat to medium high and add rice and soy sauce.
• Cook for 2 minutes, stirring often.
• Add pineapple, stir and heat through.
• Garnish with sliced green onions over the top and serve.

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.)

Steps:

• In a medium saucepan, sauté shallot and garlic in the olive oil until translucent, approximately 5 minutes. Add curry powder.
• Pour in rice and stir constantly until rice is opaque and begins to brown.
• Pour in pineapple juice, water and coconut; bring to a boil.
• Add crushed red pepper and reduce heat to low.
• Simmer 25 minutes or until rice is a desired doneness.
• Add pineapple chunks (optional).
• Fluff with fork.