PINA COLADA THAI FRIED RICE
Came across this at the Newman's Own website. Chicken and pineapple salsa and red curry paste--three of my favorites together! They say if necessary you can substitute 1 tsp curry powder plus 1 tsp chili powder for the red curry paste in the recipe. Don't mistake cream of coconut for unsweetened coconut milk. Cooking time is time to both cook and chill rice (although I would make the rice in a rice cooker rather than on the stove and omit the salt).
Provided by echo echo
Categories Curries
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, bring 2 cups water to a boil; add rice and salt.
- Reduce heat to low; cover and simmer 18 minutes.
- Chill in 1-quart covered bowl at least 2 hours until cold.
- Whisk pineapple salsa and red curry paste together until smooth.
- In nonstick 12-inch skillet, heat 1 teaspoon oil over medium heat.
- Add eggs and scramble; remove from skillet and set aside.
- In same skillet, heat 1 tablespoon vegetable oil over medium heat.
- Add onion and cook, stirring occasionally, until golden and tender.
- Add garlic and cook, stirring, 1 minute.
- Increase heat to medium-high; add chicken and cook 4-5 minutes until golden and cooked through.
- Add chilled rice, coconut milk and salsa mixture to skillet and mix well.
- Add pineapple cubes, scrambled eggs and 1/3 cup basil, tossing to mix well.
- To serve, remove skillet from heat; spoon contents into a serving bowl; garnish with remaining basil.
THAI FRIED RICE WITH PINEAPPLE AND CHICKEN
This is a Bangkok street food style recipe which I snagged on a recent trip there. Serve and enjoy. Try a hollowed pineapple shell as a serving bowl.
Provided by eatvancity
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
- Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
- Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
- Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 29.7 g, Cholesterol 151.3 mg, Fat 10.3 g, Fiber 1.3 g, Protein 13.3 g, SaturatedFat 3.3 g, Sodium 440.9 mg, Sugar 2.2 g
EASY PINA COLADA FRENCH TOAST
With just a few ingredients and little effort, this recipe makes a great summer breakfast. I created it while on holidays in Maui while making french toast for breakfast. I noticed the drink mix sitting on the counter from the night before and inspiration struck. Top with sliced bananas and maple syrup.
Provided by laughingmagpie
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk together the eggs, milk, and pina colada mix in a bowl. Heat a skillet over medium heat; melt butter in the skillet until the foam disappears. Soak the bread slices in the egg mixture, turning the slices over a couple of times.
- Gently lay the soaked bread slices into the hot skillet 2 at a time and pan-fry until the french toast is golden brown, about 2 minutes per side. Transfer cooked french toast slices to a warmed platter while you finish cooking. Top each 2-slice serving with several slices of banana to serve.
Nutrition Facts : Calories 326.5 calories, Carbohydrate 43.5 g, Cholesterol 255.3 mg, Fat 10.5 g, Fiber 2.3 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 444.8 mg, Sugar 12.3 g
PINA COLADA SHRIMP AND RICE
Steps:
- 1. Heat oil in a large skillet and add shrimp. Cook for about 3 minutes, until the shrimp are almost cooked through.
- 2. Add the pineapple juice and the coconut milk. Bring to a boil and add the rice.
- 3. Take off the heat, cover, and let rest for 5 minutes. Fluff rice with fork. Add the canned pineapple and return to heat. Cook for 2 more minutes or until heated through. Serve with the shredded coconut sprinkled on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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