Chinese Takeout Pineapple Fried Rice Food

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PINEAPPLE FRIED RICE



Pineapple Fried Rice image

This Thai-inspired pineapple fried rice is the perfect balance of sweet and salty flavors.

Provided by Judy

Categories     Rice

Time 1h

Number Of Ingredients 16

8 ounces shrimp ((225g, peeled, deveined, rinsed, and pat dry))
1 cup onion ((150g, diced))
1/2 cup carrot ((75g, diced))
4 ounces ham ((or Chinese sausage; 115g, finely diced))
6 cups cooked rice ((about 900g))
2/3 cup peas ((100g))
1 cup pineapple ((diced into 1/2-inch pieces))
1 scallion ((chopped))
2 eggs ((beaten))
1/4 teaspoon salt ((more to taste))
1/2 teaspoon Shaoxing wine ((plus 1 tablespoon, divided))
4 tablespoons vegetable oil ((divided))
1 tablespoon fish sauce
1 tablespoon light soy sauce ((or Thai thin soy sauce))
1/2 teaspoon ground white pepper
1 1/2 teaspoons sesame oil

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!

Nutrition Facts : Calories 446 kcal, Carbohydrate 55 g, Protein 20 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 162 mg, Sodium 818 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

PINEAPPLE FRIED RICE



Pineapple Fried Rice image

A quick and easy weeknight meal that's so much cheaper, tastier and healthier than take-out!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 14

3 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon ginger powder
1/4 teaspoon white pepper
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and grated
1/2 cup frozen corn
1/2 cup frozen peas
3 cups cooked brown rice
2 cups diced pineapple, canned or fresh
1/2 cup diced ham
2 green onions, sliced

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.

CHINESE TAKEOUT PINEAPPLE FRIED RICE



Chinese Takeout Pineapple Fried Rice image

Essentially, this is American-style Chinese food, and something we are all familiar with. Great comfort food!

Provided by JackieOhNo

Categories     Ham

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups leftover cooked white rice
2 tablespoons peanut oil or 2 tablespoons vegetable oil
2 shallots, finely chopped
1/2 red bell pepper, finely chopped
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
1 cup fresh pineapple, cut into 1/2-inch bite-size cubes
1/4 cup chopped thickly-sliced ham

Steps:

  • Break up the cold cooked rice into smaller clumps.
  • Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add oil and swirl to coat bottom. Add shallots and bell pepper; stir-fry until fragrant and edges of shallots begin to crisp, about 1 minute. Move shallots and bell peppers to the side, creating a well in the middle. Toss in rice; break up remaining clumps with a spatula.
  • Stir in oyster sauce, soy sauce and rice wine. Stir-fry until rice starts to turn golden, about 2 minutes. Add pineapple and ham. Give everything a few quick stirs so that the ham and pineapple are heated through. Transfer to a large bowl or plate and serve hot.

PINEAPPLE FRIED RICE FROM COOKED (LEFTOVER) RICE AND CHICKEN



Pineapple Fried Rice from Cooked (Leftover) Rice and Chicken image

Make and share this Pineapple Fried Rice from Cooked (Leftover) Rice and Chicken recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon oil
1 teaspoon garlic, chopped
2 eggs, whisked
1 cup leftover white rice
2 tablespoons fried chicken, diced (of your choice) or 2 tablespoons assorted fresh vegetables, chopped (of your choice)
2 tablespoons spring onions
1 teaspoon soy sauce
1 teaspoon salt
1/2 teaspoon white pepper powder
1/4 teaspoon sugar
2 tablespoons pineapple, chopped
2 teaspoons raisins
fried cashews

Steps:

  • Put oil in a wok.
  • Add garlic.
  • When it turns slightly brown, add eggs or vegetables, rice, chicken or vegetables, spring onions, salt, soy sauce, white pepper powder and sugar.
  • Mix well.
  • Add in raisins and pineapples.
  • Mix well.
  • Garnish with fried cashews and serve.

CHINESE TAKE-OUT WHITE RICE



Chinese Take-Out White Rice image

Rice has been cultivated in China since around 5000 BC, and half the world depends on it for survival. Leftover rice is a plus so be sure to make enough so that you can make fried rice the next day. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     Long Grain Rice

Time 27m

Yield 4 serving(s)

Number Of Ingredients 2

1 cup long grain rice
1 3/4 cups cold water

Steps:

  • Pour the rice into a mesh strainer and run cold water through the rice while stirring it around with your hand. This washes the excess starch from the rice.
  • When the water runs clear, combine the rice and water in a medium saucepan and bring to a boil over medium-high heat. Boil for 2 minutes, then cover and reduce the heat to low.
  • Cook the rice for 18 minutes, remove it from the heat, and let it rest with the cover on for 5 minutes.
  • Serve immediately.
  • Tip: to reheat rice, place it in a metal colander or mesh strainer set over 1 inch boiling water in a large pot. Cover the pot and steam the rice for 5 minutes.
  • Do not refrigerate cooked rice unless you plan on using it for fried rice, rice pudding, etc. Refrigerated rice becomes hard and never regains it's fluffy texture after being chilled.
  • Cooked rice can be kept at room temperature for up to 2 hours.

CHINESE TAKE-OUT FRIED RICE



Chinese Take-out Fried Rice image

Make and share this Chinese Take-out Fried Rice recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup vegetable oil, divided
2 large eggs
1 cup diced cooked ham
1/2 large red pepper, diced
1/2 large sweet onion, diced
1/2 cup frozen sweet peas
3 cups cooked rice
1/4 cup soy sauce
1 teaspoon chili-garlic sauce (can be found at asian grocer)
4 green onions, sliced

Steps:

  • Heat 1 tbsp oil in a skillet or wok at medium-high heat for 2 minutes.
  • Add eggs; cook 1 minute on each side.
  • Remove from skillet; chop and set aside.
  • Heat remaining 3 tbsp oil in skillet or wok; add ham, and stir-fry 1 to 2 minutes or until golden.
  • Add bell pepper and onion; stir-fry 5 minutes.
  • Add peas and next 3 ingredients; stir-fry 3 to 4 minutes or until thoroughly heated.
  • Stir in reserved egg, and sprinkle with green onions.

Nutrition Facts : Calories 474.2, Fat 22.5, SaturatedFat 4.8, Cholesterol 137.5, Sodium 1065, Carbohydrate 47.9, Fiber 2.5, Sugar 3.5, Protein 19

CHINESE TAKE-OUT FRIED RICE



Chinese Take-Out Fried Rice image

Fried rice is what you make when you have leftover rice from the meal before. You can clean out your fridge and add leftover diced cooked pork, chicken or beef, or vegetables such as cabbage, broccoli, carrots or red peppers. Fast, delicious and easy. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     White Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons peanut oil
8 shrimp, peeled, deveined and cut into 1/2-inch pieces
3 ounces ham, cut into 1/2-inch pieces (1/4 cup)
1/2 cup frozen peas, thawed
1 tablespoon soy sauce, plus more for seasoning
2 large eggs, beaten
4 green onions, thinly sliced
1 pinch salt
fresh ground black pepper
3 cups cold leftover cooked rice
1 tablespoon rice wine or 1 tablespoon dry sherry

Steps:

  • Heat 2 Tblsp of the oil in a wok or frying pan set over medium heat. Add the shrimp, ham, and peas and cook 1 minute. Add the soy sauce and transfer to a plate to keep warm.
  • Heat the remaining tablespoon oil in the pan. Add the eggs, green onions, salt & pepper.
  • Scramble the eggs in the pan. Once this mixture comes together in clumps, add the rice, shrimp mixture, and rice wine. Adjust the seasoning with soy sauce or salt & pepper. Serve hot.
  • Feel free to saute cabbage, broccoli, bok choy, or diced carrots along with the shrimp, ham and peas.
  • Use cold leftover rice only. This recipe won't work well with freshly cooked rice. It will be mushy and stick to the pan, a real mess.

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