Recipe by Cooking Light May 1998

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Yield:
4 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • 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.

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Nutrition Facts

228 calories; calories from fat 17%; fat 4.2g; saturated fat 0.8g; mono fat 1.2g; poly fat 1.9g; protein 8.1g; carbohydrates 39.1g; fiber 1.3g; cholesterol 9mg; iron 1.8mg; sodium 197mg; calcium 39mg.
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