Birds Eye Pineapple Fried Rice Recipes
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 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
BIRDS EYE® PINEAPPLE FRIED RICE
It's easy to give your leftover rice a Hawaiian flare with some Birds Eye mixed vegetables and some sweet pineapple pieces.
Provided by Allrecipes Member
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil on high heat in a large saute pan or wok. Add the onion and cook for 1 minute. Add the egg and scramble for 30 seconds. Add the pineapple, garlic, ginger and mixed vegetables and cook for 4 minutes. Add the rice, stir-fry sauce and blend well. Season with salt and pepper and cook for 4 minutes more. Add the scallions and mix well.
Nutrition Facts : Calories 505.7 calories, Carbohydrate 72 g, Cholesterol 46.5 mg, Fat 19.8 g, Fiber 3.1 g, Protein 8 g, SaturatedFat 2.4 g, Sodium 450 mg, Sugar 12.6 g
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