Shrimp Pineapple Ginger Fried Rice Recipes

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SHRIMP AND PINEAPPLE FRIED RICE



Shrimp and Pineapple Fried Rice image

Pineapple chunks give fried rice a tropical twist, while shrimp and cashews turn this simple favorite into a restaurant-quality meal everyone will love. -Lynne Van Wagenen, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

2 eggs
1 small onion, chopped
1 teaspoon canola oil
3 garlic cloves, minced
3 cups cooked instant brown rice
1 can (20 ounces) unsweetened pineapple chunks, drained
1/2 pound cooked medium shrimp, peeled and deveined
1/2 cup chopped cashews
1/2 cup frozen peas, thawed
2 green onions, sliced
3 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/4 teaspoon pepper

Steps:

  • In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs. Cook and stir until set; remove from the skillet and keep warm., In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, shrimp, cashews, peas and green onions; heat through. Combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in eggs.

Nutrition Facts : Calories 342 calories, Fat 10g fat (2g saturated fat), Cholesterol 128mg cholesterol, Sodium 521mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 4g fiber), Protein 16g protein.

PINEAPPLE SHRIMP FRIED RICE



Pineapple Shrimp Fried Rice image

My husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that's both simple and delicious. -Bonnie Brien, Pacific Grove, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

2 tablespoons reduced-sodium soy sauce
1 teaspoon curry powder
1/2 teaspoon sugar
2 tablespoons peanut or canola oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1 medium sweet red pepper, chopped
1 medium carrot, finely chopped
1/2 cup chopped onion
1 can (20 ounces) unsweetened pineapple tidbits, drained
2 cups cooked rice, room temperature
6 green onions, chopped
1/2 cup finely chopped salted peanuts
Lime wedges

Steps:

  • Mix soy sauce, curry powder and sugar. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry shrimp until they turn pink, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add ginger and garlic; cook just until fragrant, about 10 seconds. Add pepper, carrot and onion; stir-fry 2 minutes. Stir in pineapple and shrimp. Add rice and soy sauce mixture; heat through over medium heat, tossing to combine and break up any clumps of rice. Stir in green onions. Sprinkle with peanuts; serve with lime wedges.

Nutrition Facts : Calories 491 calories, Fat 18g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 513mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 5g fiber), Protein 28g protein.

GINGER PINEAPPLE FRIED RICE



Ginger Pineapple Fried Rice image

Provided by Gina Marie Miraglia Eriquez

Categories     Wok     Fruit     Ginger     Rice     Vegetable     Side     Stir-Fry     Quick & Easy     Pineapple     Summer     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 side dish servings

Number Of Ingredients 8

2 1/2 cups long-grain white rice
3 1/3 cups water
1/4 cup peanut or vegetable oil
3 tablespoons finely grated (with a rasp) peeled fresh ginger
5 scallions (white and pale green parts separated from greens), finely chopped
1 1/2 teaspoons kosher salt
3/4 cup diced (1/4 inch) cored peeled fresh pineapple (labeled "extra sweet")
1 teaspoon Asian sesame oil

Steps:

  • Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander.
  • Transfer rice to a 4-quart heavy saucepan, then add water (3 1/3 cups) and bring to a boil. Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes. Remove from heat and let stand, tightly covered and undisturbed, 5 minutes. Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes. Chill, covered with plastic wrap, at least 4 hours.
  • Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute. Crumble rice into wok and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine. Season with salt.

PINEAPPLE-SHRIMP FRIED RICE



Pineapple-Shrimp Fried Rice image

Jasmine rice is stir-fried with shrimp, ham, veggies, and pineapple for an easily thrown together, Asian-inspired meal.

Provided by Cool Runnings Foods

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 25m

Yield 6

Number Of Ingredients 12

2 tablespoons coconut oil (such as British Class®)
1 medium onion, diced
1 small carrot, diced
2 cloves garlic, minced
½ cup uncooked medium shrimp, peeled and deveined
½ cup diced ham
4 cups cooked jasmine rice
1 tablespoon soy sauce (such as Chinatown)
salt and ground black pepper to taste
1 ½ cups diced pineapple
1 small tomato, diced
3 green onions, thinly sliced

Steps:

  • Melt coconut oil over medium-high heat in a large frying pan. Add onion, carrot, and garlic; stir-fry until tender, about 3 minutes. Add shrimp and ham; stir-fry until shrimp are almost cooked through, about 2 minutes. Add rice and soy sauce and continue to cook and stir for 1 minute. Season with salt and pepper and remove from heat.
  • Stir pineapple, tomato, and green onions into fried rice mixture until thoroughly combined.

Nutrition Facts : Calories 569.4 calories, Carbohydrate 112 g, Cholesterol 22.2 mg, Fat 6.8 g, Fiber 3 g, Protein 13.3 g, SaturatedFat 4.7 g, Sodium 347.9 mg, Sugar 5.9 g

SHRIMP AND SCALLOP STIR-FRY WITH PINEAPPLE FRIED RICE



Shrimp and Scallop Stir-Fry with Pineapple Fried Rice image

Provided by Food Network

Categories     main-dish

Time 4h14m

Yield 4 servings

Number Of Ingredients 35

3 tablespoons oil
3/4 cup julienned carrots
1/3 cup thinly sliced onions
1/4 cup thinly sliced-on-the-bias celery
8 jumbo scallops
12 (16 to 20/ per pound) shrimp
3/4 cup shiitake mushrooms
4 pieces baby bok choy
1 1/2 cups Lobster Sauce, recipe follows
Pineapple Fried Rice, recipe follows
4 cups shrimp shells
2 tablespoons olive oil
1/4 cup onions, chopped
1/4 cup carrots, chopped
1/4 cup celery chopped
3 garlic cloves, minced
3 teaspoons finely ground lemongrass stalks
1/3 cup sherry
1/2 cup white wine
4 cups fish stock
1 bay leaf
1 teaspoon black peppercorns
4 to 6 thyme stems
1 tablespoon sugar
2 tablespoon tomato paste
1 tablespoon lobster base
7 tablespoons peanut oil, divided
1/4 cup red onion, medium diced
2 tablespoons ginger, finely diced
2 tablespoons carrots, diced small
2 tablespoons red bell peppers, small diced
1/4 cup Chinese sausage, thinly sliced
1/4 cup water chestnuts
1/2 cup pineapple, diced small
2 cups day-old rice

Steps:

  • In a large wok, heat oil over high heat. Add carrots, onions, and celery, cook for 2 minutes. Add scallops and shrimp, cook for 4 minutes. Add mushrooms and bok choy and cook for 2 minutes. Add 3/4 cups lobster sauce stir well. Add 3/4 cups more lobster sauce and simmer. Pour over Pineapple Fried Rice.
  • Preheat oven to 400 degrees F.
  • Roast shrimp shells until crispy brown. In food processer, coarsely chop.
  • In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes. Add pesto cook 5 minutes. Add shrimp shells. Deglaze with sherry and wine. Add stock, bay leaf, and peppercorns. Add thyme, sugar, tomato paste, and lobster base. Bring to a boil, then simmer and reduce for 40 minutes. Strain through fine sieve. Return to sauce pan, reduce by half.
  • Over high heat, in a saute pan, heat 3 tablespoons peanut oil. Add onion, ginger, carrots, red bell peppers, and Chinese sausage. Cook stirring constantly for 5 minutes. Add water chestnuts and pineapple.
  • In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice. Stir fry until warm. Add all other ingredients and fry until hot.

SPICY SHRIMP AND PINEAPPLE FRIED RICE



Spicy Shrimp and Pineapple Fried Rice image

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 24

1 pound medium (21/25 count) shrimp, shells and tails removed, deveined, halved lengthwise, then crosswise
2 tablespoons Ginger-Garlic Paste, recipe follows
2 teaspoons sambal oelek (Asian chile-garlic sauce)
1/2 cup soy sauce
1 teaspoon cornstarch
3 large eggs
1 teaspoon soy sauce
Peanut oil
3 tablespoons peanut oil
1/2 medium yellow onion, diced
1/4 cup finely diced celery
1 tablespoon Ginger-Garlic Paste, recipe follows
2 tablespoons toasted sesame oil
4 cups cold cooked white rice
1/2 cup frozen peas, thawed
1/2 cup frozen shelled edamame, thawed
1 cup diced fresh pineapple
1 cup bean sprouts
1/4 cup soy sauce
2 tablespoons sambal oelek
3 scallions, chopped
1/2 cup garlic cloves, peeled
1/2 cup fresh ginger, broken into broken pieces
2 tablespoons canola oil

Steps:

  • For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch. Mix well to coat the shrimp. Cover and refrigerate for 15 minutes.
  • For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water. Set a medium nonstick skillet over medium-low heat and coat it lightly with peanut oil. Pour in half the egg mixture and swirl the pan so the egg coats the bottom. Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. Transfer the egg crepe to a plate to cool. Repeat with remaining egg mixture. When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips. Set aside until ready to use.
  • For the fried rice: Set a large wok or large nonstick skillet over high heat and swirl in 1 tablespoon of the peanut oil. Add the marinated shrimp and stir fry until slightly pink, about 2 minutes. Transfer the shrimp to a plate and set aside. Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. Stir in the soy sauce and sambal. Fold in the cooked shrimp and the sliced egg crepe. Transfer to a serving platter and garnish with chopped scallions.
  • Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.)

CHICKEN, SHRIMP, AND PINEAPPLE FRIED RICE



Chicken, Shrimp, and Pineapple Fried Rice image

Chicken, shrimp, bell peppers, carrots and rice are stir-fried in a garlic-soy sauce, then baked inside a hollowed-out pineapple.

Provided by Jiaoyin

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 1h25m

Yield 4

Number Of Ingredients 15

½ pound boneless skinless chicken breasts, cubed
1 tablespoon dark soy sauce
1 teaspoon soft brown sugar
salt and freshly ground black pepper to taste
1 tablespoon Shaoxing rice wine
2 teaspoons cornstarch, divided
10 medium (blank)s uncooked shrimp, peeled and deveined
2 teaspoons sesame oil, divided
1 fresh pineapple
2 cloves garlic, finely chopped
1 carrot, peeled and chopped
1 medium yellow bell pepper, chopped
1 red bell pepper, chopped
3 cups cooked rice
3 large eggs eggs, beaten

Steps:

  • Combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon cornstarch in a bowl. Mix and set aside to marinate for 15 minutes.
  • Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon sesame oil. Stir in remaining 1 teaspoon cornstarch and set aside for 15 minutes.
  • Remove 1/4 of the pineapple lengthways, leaving the green leaves intact for presentation, if you like; scoop out the pineapple flesh using a spoon. Chop pineapple flesh into small pieces and set aside. Place hollow pineapple on a baking tray.
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Heat remaining 1 teaspoon sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in chicken and cook until browned, 4 to 5 minutes. Add prawns and cook for 1 to 2 minutes; add cooked rice and pineapple, mixing well to combine. Stir in beaten egg until cooked through.
  • Spoon fried rice into prepared pineapple shell; bake in the preheated oven until piping hot, about 10 minutes. Bring pineapple to the table and let everyone help themselves!

Nutrition Facts : Calories 440.4 calories, Carbohydrate 61 g, Cholesterol 194.2 mg, Fat 11.9 g, Fiber 3.6 g, Protein 21.5 g, SaturatedFat 3 g, Sodium 423.7 mg, Sugar 15.8 g

PINEAPPLE SHRIMP FRIED RICE



Pineapple Shrimp Fried Rice image

This is my husband's favorite meal I prepare. He does not like carrots, or raisins, or shrimp... but for some reason he LOVES this dish! This dish is both sweet and spicy! It can be made to look like dinning a 5 star restaurant, or used for an everyday meal (used can pineapple instead). GREAT for entertaining, or for trying something new. Don't underestimate the rasins... both my husband and I hate rasins... but we LOVE this dish. I made it up on my own... sort of a copy cat from our favorite Thai restaurant. It is VERY colorful and VERY yummy!

Provided by Newly-Wed

Categories     One Dish Meal

Time 50m

Yield 4 full dished with seconds, 4-6 serving(s)

Number Of Ingredients 14

1 lb frozen shrimp
1 (8 ounce) bag frozen peas and carrots
3 cups cooked jasmine rice (chilled)
1 cup golden raisin
1 green bell pepper
1 large onion
2 fresh pineapple
2 teaspoons hot chili sauce
2 eggs
3 tablespoons ground ginger
2 tablespoons ground cinnamon
soy sauce
teriyaki sauce
4 tablespoons vegetable oil

Steps:

  • Wash and Cut pineapples in half length wise to make a boat. Include stem/stalk in cut.
  • Bowl out pineapple and cube. Set aside.
  • Boats will be used to serve dish.
  • Beat 2 eggs in small bowl.
  • Preheat wok or electric skillet to Medium High with 1 tbs vegetable oil.
  • Pour egg and cook until scrabbled, chopping continuously.
  • Dice Onion and Bell Pepper and add to skillet to sauté.
  • Add Peas and Carrots, and golden raisins with additional tbs oil.
  • Cook Until Raisins swell.
  • Add Shrimp and pineapple chunks. Cook until shrimp start to turn pink.
  • Add Chilled Jasmine rice (cook rice one day in advance. Warm rice will turn mushy and absorb the oil) and remainder oil. Fry until rice just begins to brown a little.
  • You may need to add more oil as cooking if you notice rice to stick. Just pour a tiny amount over top of rice and continue frying.
  • Add soy and Teriyaki sauce until rice achieves a "fried rice" caramel color. Taste as you go, better less than too much. Each person can add more at meal time. I use low sodium soy so it does not taste too salty.
  • Liberally add ginger and cinnamon to rice. This starts to smell amazing! Add more or less according to taste. The Cinnamon will really stand out in the aroma. You want just a hint of the ginger under the cinnamon flavor.
  • Once rice is fried to your liking, fill each pineapple boat with the fried rice.
  • Decorate the edge of the pineapple as well as the plate with the chili sauce. CAUTION: This sauce is VERY spicy. By decorating the plates, you can allow each person to add his or her own heat to the dish. Carefully mix into rice according to taste. My husband adds a lot and I will only use about 3 drops to the whole entree. We buy Sriracha hot chili sauce. Bottle is very easy to decorate with, and adds a lot of heat. Can be found in most regular groceries.
  • ENJOY!

Nutrition Facts : Calories 827.1, Fat 19.4, SaturatedFat 3.1, Cholesterol 332.1, Sodium 1235, Carbohydrate 134.8, Fiber 14.8, Sugar 68.7, Protein 38.4

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