Best Pineapple Rice Recipe

Pineapple Fried Rice Healthy Nibbles by Lisa Lin by …

WebMay 18, 2017 · In a small bowl, quickly mix the soy sauce (or tamari) with the brown sugar and pour that sauce over the rice. Add the white …

Rating: 4.9/5(17)
1. Heat 1/2 tablespoon of oil in a wok or large sauté pan over medium-high heat. When the pan is hot, add the whisked eggs and scramble it with a spatula. Continue scrambling until eggs are cooked, about 30 seconds to 1 minute. Transfer eggs to a plate and set aside. If the wok or pan is dirty, wipe it down with paper towels.
2. Heat remaining 2 1/2 tablespoons of oil over medium-high heat. Add the onions and a pinch of salt and cook until the onions start to soften, about 2 minutes. Mix in the red pepper, carrots and peas and cook for another 2 minutes. Add the turmeric and coriander and stir until the vegetables are coated with the spices. Add the rice and mix well with the vegetables. Continue cooking and stirring the rice for about 1 to 2 minutes.
3. In a small bowl, quickly mix the soy sauce (or tamari) with the brown sugar and pour that sauce over the rice. Add the white pepper, if using, and stir until well incorporated.
4. Add the eggs, pineapple and sliced scallions to the rice and stir to distribute. Turn off the heat and mix in the chopped basil. Serve immediately.

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Yummy Pineapple Rice (w/ Cilantro and Lime)

WebFeb 22, 2022 · Stovetop instructions. Melt the butter in a pan over medium-high heat and saute the garlic and onions for 3-5 minutes. Toss in the …

1. Select "saute" option. Once pot is very hot, melt butter and saute onions and garlic for 3-5 minutes until onions are translucent.
2. Heat a medium saucepan on medium-high heat. Once hot, melt butter and saute onions and garlic for 3-5 minutes until onions are translucent.

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Pineapple Fried Rice: RestaurantQuality Recipe! The …

WebJul 25, 2019 · Ok, back to the recipe! Beat 2 eggs with ¼ teaspoon salt and ½ teaspoon Shaoxing wine. Heat your wok over medium heat until lightly …

1. 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.
2. 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.
3. 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.
4. 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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