Pineapple Carrot Rice Recipes

HAWAIIAN PINEAPPLE FRIED RICE

Steps:

• This recipe will cook fast so prepare the vegetables ahead of time. If you're using canned pineapple, be sure to drain out the liquid. Then, mix the sauce ingredients in a small bowl and set it aside.
• Heat a large nonstick pan over medium high heat and a teaspoon of the oil. Add the beaten eggs and scramble them. Then remove them from the pan and set it aside.
• Add another teaspoon of the cooking oil to the pan and add your choice of protein (spam, chicken, shrimp, tofu). When the protein is fully cooked, remove it from the heat and set it aside.
• Add the rest of the cooking oil to the pan and add the red bell peppers, onions, and carrots. Stir fry them together for 2 to 3 minutes.
• Next, add the cold pre-cooked rice and the sauce. Make sure to break apart any clumps of rice by pressing down with the flat side of your spatula or spoon. It's important to coat each grain of rice with the oil and sauce. Add in a teaspoon more oil if you find your rice is sticking together.
• Once your rice is fully separated and coated with the sauce, add the eggs, protein, and pineapple back into the pan. Toss everything together for 1 minute.
• Lastly add the frozen peas and toss it together until the peas turn bright green.
• Sprinkle scallions and sesame seeds on top. Optional: serve it in pineapple bowls.

CARROTS AND PINEAPPLE

Steps:

• In a saucepan, bring 1 in. of water to a boil; place carrots in a steamer basket over water. Cover and steam for 8-10 minutes or until crisp-tender. Drain pineapple, reserving juice; set pineapple aside., In a saucepan, combine cornstarch and cinnamon. Add the brown sugar, butter and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots and pineapple; heat through.

PINEAPPLE FRIED RICE

Steps:

• 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.
• 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.
• 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.
• 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!
• Stir-fry everything together well, and add in the peas, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, ½ teaspoon ground white pepper, 1 teaspoon sesame oil, the scrambled egg, and the cooked shrimp. Stir-fry everything together for a few minutes.
• Finally, add the pineapple and scallions. Mix everything again for a minute or two. To crisp and warm the rice through, you can use your wok spatula to spread the rice in a single layer around the surface area of the wok, making use of all the heat and letting any excess liquid evaporate.
• Salt to taste, and serve immediately!

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.

CARROT-PINEAPPLE RICE

Steps:

• Drain the pineapple, reserving the juice.
• Pour the juice into a 2-quart pan.
• Add in the water, carrot, rice, and salt; bring to a boil over high heat.
• Decrease the heat to medium and simmer, uncovered, until craterlike holes form on the surface of the rice, about 6 minutes.
• Decrease the heat to low, cover and cook, undisturbed, until all the liquid is absorbed, about 10 minutes.
• Fluff the rice with a fork and stir in the pineapple, green onions, and sesame oil.
• Cover until ready to serve.

PINEAPPLE CARROT RICE

Steps:

• Prepare rice according to directions.
• Once cooked, add Bouillon, thyme, onion, and parsley. Stir to combine over low heat.
• Add in grated carrot and pineapple. Heat through.
• Remove from heat and stir in spread until melted. Serve immediately!

PINEAPPLE RICE

Steps:

• Heat the oil in a wok or frying pan. Sizzle the shallots until tinged then add the garlic and stir-fry for 1 min. Then add the curry powder and rice, and stir-fry to separate the grains. Add the pineapple chunks and juice and season with the soy and sugar. Stir through the spring onions and coriander.