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Pineapple-and-Scallop Fried Rice

Yield 4 servings (serving size: 1 cup)

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 4 ounces bay scallops
  • 3 cups cooked short-grain rice
  • 1 cup coarsely chopped pineapple
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/2 tablespoon minced fresh cilantro

Nutrition Information

  • calories 228
  • caloriesfromfat 17 %
  • fat 4.2 g
  • satfat 0.8 g
  • monofat 1.2 g
  • polyfat 1.9 g
  • protein 8.1 g
  • carbohydrate 39.1 g
  • fiber 1.3 g
  • cholesterol 9 mg
  • iron 1.8 mg
  • sodium 197 mg
  • calcium 39 mg

How to Make It

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 2 minutes or until lightly browned. Add scallops; stir-fry 3 minutes or until the scallops are done. Add rice, pineapple, juice, salt, and pepper; stir-fry 2 minutes or until thoroughly heated. Sprinkle with cilantro.