Jim Thompsons Pineapple Fried Rice Recipes

PINEAPPLE FRIED RICE

Steps:

• In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside. Heat olive oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Stir in rice, pineapple, ham, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Serve immediately.

JIM THOMPSON'S PINEAPPLE FRIED RICE

Steps:

• Heat oil in a very hot wok.
• Fry the garlic and salt in the butter until fragrant.
• Add the onion and curry powder and mix well.
• Add the coconut milk and shrimp and simmer for 3 minutes.
• Season with sugar, soy sauce and oyster sauce.
• Stir, then add the pineapple, raisins and rice.
• Reduce the heat and stir-fry for another 2 minutes mixing well.
• Garnish with green onion and coriander.
• Sprinkle with pepper to serve.

QUICK AND EASY PINEAPPLE FRIED RICE

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.