Pineapple-and-Scallop Fried Rice

recipe

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

May 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note