Best Nifs Pineapple Rice Recipes

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 RICE

Steps:

• In a small saucepan, combine water, pineapple, sugar, butter, salt, and red pepper flakes. Cover and bring to a simmer over medium heat. Stir in rice and bring back to a simmer. Reduce heat to low, and simmer, partially covered for 15 minutes or until all of the water is absorbed. The rice will be almost done with a slight bite to it.
• Remove the saucepan from heat and let the rice steam another 5 minutes, covered. Fluff rice with a fork. Stir in lime juice and chopped cilantro. (I love cilantro so I usually go heavy but you can add as much as you like).

NEELY'S PINEAPPLE FRIED RICE

Steps:

• Heat a large skillet over medium heat and add the peanut oil. When the oil shimmers, add the onion, garlic, ginger, and green onions. Saute until tender and golden, about 5 minutes. Stir in the red bell pepper and the ham steak and saute until the pepper starts to soften. Add the rice and pineapple and mix with a wooden spoon to break up any lumps. Stir-fry until lightly browned, about 5 minutes, stirring constantly. Mix in the sesame oil, and the soy sauce. Taste and season with salt, if necessary. Transfer to a serving bowl and serve.

NIF'S PINEAPPLE RICE

Steps:

• Heat oil in a large saucepan over medium heat. Fry ham and pineapple chunks until fragrant and lightly browned. Remove ingredients from pan and set aside.
• In the same pan, melt butter over medium high. Add garlic and cinnamon. Fry until fragrant. Add in turmeric powder, curry powder, lemon juice, salt and sugar, mixing well. Add rice and fry for about a minute, mixing well. Add pineapple juice into pan. Add boiling water, turn stove to low, cover and leave rice to cook, about 20 minutes; adding more water if necessary.
• Add pineapple chunks and ham; stir until heated through. Remove cinnamon stick. Optional - Garnish with fried shallots and sliced red chilies.

PINEAPPLE FRIED RICE

Steps:

• If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.
• Crumble the cold rice between your fingers to separate the grains, and set aside.
• Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.
• Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

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.

PINEAPPLE FRIED RICE

Steps:

• 1 Heat 1 tbsp oil in a wok. Add the eggs, swirling them up the sides, to make a thin omelette. Once cooked through, roll the omelette onto a chopping board and cut into ribbons.
• Heat the remaining oil. Add the garlic, onions and five-spice. Stir-fry until sizzling, then add the rice (if using pouches, squeeze them first, to separate the grains), peas, sesame oil and soy. Cook over a high heat until the rice is hot, then stir through the pineapple and omelette ribbons.

NIF'S PINEAPPLE SQUARES

Steps:

• Cream together butter and sugar in a large bowl. Add egg yolks and mix well.
• Sift together flour, baking powder and salt. Add to the creamed mixture, mixing well.
• Press into an 8" x 8" cake pan (lightly greased or sprayed with nonstick spray). Cover with pineapple.
• Beat the egg whites until stiff; add the sugar and coconut. Spread over the pineapple.
• Bake at 350F for 30 minutes. Cool and cut into squares.

PINEAPPLE RICE

Steps:

• Preheat oven to 350F degrees.
• Boil rice.
• Place 1/3 of rice in bottom of buttered baking dish.
• Cover with half of the pineapple, half the brown sugar, and half of the butter.
• Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter.
• cover with last 1/3 of rice and pour over pineapple juice.
• Bake covered for 30 minutes.

NORTHWOODS PILAF

Steps:

• Rinse wild rice under running water, drain and set aside.
• Preheat oven to 325.
• Grease 2 qt casserole dish.
• In med saucepan combine broth, vermouth and rice.
• Bring to a boil.
• Reduce heat, cover and simmer for 30 minutes.
• Set aside, do not drain.
• In large skillet, melt 2 TBS butter.
• Add mushrooms, celery and carrots.
• Cook 5 minutes.
• Stir in artichoke hearts, onion, red peppers, peel, juice, thyme, salt and pepper.
• Add remaining 1 TBS butter and remove from heat.
• Stir the rice mixture into the veggies.
• Transfer to baking dish.
• Cover and bake at 325 for 45 minutes until the rice is done.
• Stir once half way thru time.
• For Vegetarians use the vegetable stock.