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Pineapple-and-Scallop Fried Rice

Pineapple-and-Scallop Fried Rice

Cooking Light MAY 1998

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 17%
  • Fat: 4.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 1.9g
  • Protein: 8.1g
  • Carbohydrate: 39.1g
  • Fiber: 1.3g
  • Cholesterol: 9mg
  • Iron: 1.8mg
  • Sodium: 197mg
  • Calcium: 39mg
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Pineapple-and-Scallop Fried Rice recipe

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