Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pineapple-Corn Fried Rice
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- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 400
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 9 g
- Cholesterol
- 93 mg
- Sodium
- 770 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 400
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 9 g
- Cholesterol
- 93 mg
- Sodium
- 770 mg
Ingredients
Directions
- Whisk the eggs and a pinch of salt in a bowl. Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the eggs and cook, stirring with a rubber spatula, until just set, about 20 seconds; transfer to a plate.
- Add the remaining 1/2 tablespoon vegetable oil to the skillet along with the curry powder; cook over medium heat, stirring, until the oil turns yellow, about 30 seconds. Add the onion and ginger and cook, stirring, until the onion is slightly softened, about 2 minutes; season with salt. Add the pineapple and corn and continue to cook until slightly softened, 2 to 3 more minutes.
- Stir in the rice, breaking up any clumps with a wooden spoon. Add 1 tablespoon water and continue to cook, stirring, until the rice is warmed through, about 3 minutes. Stir in the eggs; drizzle with the sesame oil and season with salt.
