Pineapple Fried Rice
Dec 9, 2012 0:14:38 GMT -5
Post by PrisonerOfHope on Dec 9, 2012 0:14:38 GMT -5
Pineapple Fried Rice
(Thanks to Lilfoodcritic)
Ingredients
1 cup uncooked white rice
2 cups water
2 tablespoons sesame or peanut oil
3 green onions, thinly sliced including tops
1 cup diced ham, can use chicken or shrimp as well, mix or match
1/2 to 1 cup peas or mixed peas and carrots(frozen, not canned)
1 (8 ounce) can pineapple chunks, drained(save)
2 or 3 eggs, beaten
1 tablespoon white sugar
1 to 3 cloves freshly chopped garlic
1/2 teaspoon white pepper
1/2 teaspoon garlic powder(omit if you used fresh garlic above)
1/4 cup low sodium soy sauce(can mix some of the pineapple juice here is you wish)
Directions
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.
Heat sesame or peanut oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, garlic, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok or large deep skillet, and pour 2 or 3 beaten eggs in the center. Cook until egg begins to set, scramble, about 30 seconds or so. Stir together all contents of the wok.
Mix the cooled rice, sugar, white pepper, and garlic powder(only if you didn’t add fresh garlic with the onions) into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.
To keep rice from sticking, make sure wok or deep large skillet is very hot and well oiled
(Thanks to Lilfoodcritic)
Ingredients
1 cup uncooked white rice
2 cups water
2 tablespoons sesame or peanut oil
3 green onions, thinly sliced including tops
1 cup diced ham, can use chicken or shrimp as well, mix or match
1/2 to 1 cup peas or mixed peas and carrots(frozen, not canned)
1 (8 ounce) can pineapple chunks, drained(save)
2 or 3 eggs, beaten
1 tablespoon white sugar
1 to 3 cloves freshly chopped garlic
1/2 teaspoon white pepper
1/2 teaspoon garlic powder(omit if you used fresh garlic above)
1/4 cup low sodium soy sauce(can mix some of the pineapple juice here is you wish)
Directions
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.
Heat sesame or peanut oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, garlic, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok or large deep skillet, and pour 2 or 3 beaten eggs in the center. Cook until egg begins to set, scramble, about 30 seconds or so. Stir together all contents of the wok.
Mix the cooled rice, sugar, white pepper, and garlic powder(only if you didn’t add fresh garlic with the onions) into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.
To keep rice from sticking, make sure wok or deep large skillet is very hot and well oiled
