Pineapple Fried Rice

Pineapple Fried Rice

  • 1 cup Basmati or Jasmine Rice
  • 1 can (20 oz.) pineapple tidbits, drained
  • 3 green onions, chopped
  • 1 large red chile, finely chopped
  • 3 sprigs fresh cilantro, coarsley chopped
  • 3 Tablespoons oil, divided
  • 2 cups fresh shrimp, cleaned and deveined
  • 2 each minced garlic
  • 2 Tablespoons fish sauce
  • 2 Tablespoons light soy sauce
  • 1 teaspoon sugar
  • fresh cilantro leaves, for garnish


  1. Prepare rice according to package directions and set aside.
  2. In a medium bowl, combine pineapple, onions, chile and cilantro; mix and set aside.
  3. Heat 1 tablespoon oil in skillet, sauté shrimp until done.
  4. Remove shrimp from skillet. In same skillet, over medium heat, add remaining oil.
  5. Sauté garlic until golden brown.
  6. Add cooked rice and stir.
  7. Add fish sauce, soy sauce, and sugar.
  8. Stir and heat thoroughly.
  9. Fold in pineapple mixture and shrimp.
  10. Heat through.
  11. Garnish with cilantro and serve.

Beef-and-Watermelon Stir-fry

Beef-and-Watermelon Stir-fry

  • 1 pound sirloin strip steak, cut into thin strips
  • 3 garlic cloves, minced
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water
  • 2 teaspoons lite soy sauce
  • 1 1/2 teaspoons sesame oil
  • 2 tablespoons dry white wine
  • 2 tablespoons hot water
  • 2 tablespoons hoisin sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons canola oil, divided
  • 1 medium-size sweet onion, halved and sliced
  • 12 ounces fresh sugar snap peas
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon dried crushed red pepper
  • 16 ounces watermelon, rind removed and cut into sticks (about 2 cups)
  • 2 cups hot cooked rice


  1. Toss together first 6 ingredients and 1 Tablespoon wine.
  2. Let stand 30 minutes.
  3. Meanwhile, stir together hot water, hoisin, and remaining 1 Tablespoon wine.
  4. Remove beef from marinade, discarding marinade.
  5. Sprinkle with salt and black pepper; cook half of beef in 1 1/2 teaspoon hot canola oil in a large skillet over high heat, without stirring, 45 seconds or until browned; turn beef, and cook 30 seconds or until browned. Transfer to a warm plate.
  6. Repeat with remaining 1 1/2 teaspoonoil and beef.
  7. Stir-fry onion in remaining 1 Tablespoon hot canola oil in skillet over medium-high heat 2 minutes or until tender.
  8. Add sugar snap peas, ginger, and crushed red pepper; stir-fry 2 minutes.
  9. Add beef and hoisin mixture; stir-fry 1 minute or until slightly thickened.
  10. Remove from heat.
  11. Stir in watermelon.
  12. Add salt, black pepper, and red pepper to taste.
  13. Serve immediately with hot cooked rice.

Smoky Pork Stir-Fry

Smoky Pork Stir-Fry
Smoked paprika and dark sesame oil add depth to this stir-fry. Serve over precooked brown rice or soba noodles.


  • 2 teaspoons canola oil
  • 10 ounce pork tenderloin, trimmed and cut into bite-sized pieces
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 2 teaspoons dark sesame oil
  • 1 1/2 cups thinly sliced orange bell pepper (1 medium)
  • 1 cup snow peas
  • 1 tablespoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 3 tablespoons rice vinegar
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon chili garlic sauce
  • 3 cups tricolor coleslaw
  • 3 green onions, thinly sliced


  1. Heat a large skillet over high heat.
  2. Add canola oil; swirl to coat.
  3. Sprinkle pork with paprika and salt. Add pork to pan; sauté 3 minutes or until browned. Remove pork from pan.
  4. Return pan to medium-high heat. Add sesame oil; swirl to coat. Add bell pepper, peas, ginger, and garlic; stir-fry 3 minutes or until vegetables are crisp-tender, stirring frequently.
  5. Combine vinegar, soy sauce, sugar, and chili garlic sauce in a bowl, stirring with a whisk.
  6. Add pork and soy sauce mixture to pan; cook 1 minute.
  7. Stir in coleslaw; cook 1 minute or until slightly wilted.
  8. Remove pan from heat; sprinkle with green onions.

Cashew Chicken

You can whip up this takeout favorite with just a little bit of prep. Serve with steamed rice.

  • 4 (1¾ pounds total) boneless, skinless chicken breasts, thinly sliced
  • 3 Tablespoons dry sherry
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, sliced
  • 4½ Tablespoons cornstarch
  • ¾ cup low-sodium chicken broth
  • 2 Tablespoons low-sodium soy sauce
  • 3 Tablespoons hoisin sauce
  • 1 Tablespoon rice vinegar
  • 2 teaspoons light brown sugar
  • 2 teaspoons canola oil
  • ½ cup unsalted toasted cashews
  • 2 scallions, thinly sliced
  • ¼ teaspoon red-pepper flakes
  1. In a bowl combine chicken, sherry, ginger, garlic and 2 tablespoons cornstarch. Chill 30 minutes In another bowl combine broth, soy sauce, hoisin, vinegar, sugar and 2½ teaspoons cornstarch; set aside.
  2. Sauté 1 teaspoon oil and half the chicken in a large nonstick skillet over medium-high heat until cooked through, about 5 minutes; transfer to a plate. Repeat with remaining chicken and oil.
  3. Return chicken to skillet. Stir in broth mixture and bring to a simmer; cook until sauce thickens, about 1 minutes Add cashews and serve with scallions and red-pepper flakes.

Thai-Style Stir-Fried Chicken

Packed with veggies and delicious flavors like coconut, lime and curry, this meal is a cinch to prepare and will surely become a family favorite. And at only 271 calories per serving, there’s no better reason for staying home and enjoying a meal at home.

Curry paste and coconut milk spice up a simple chicken and vegetable stir-fry. Once the ingredients are prepped, the cooking goes quickly, so have everything ready before you heat the pan.

  • ¼ cup rice vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons red curry paste
  • ⅛ teaspoon crushed red pepper
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1½ tablespoons vegetable oil, divided
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 8-ounce package presliced mushrooms
  • ½ cup light coconut milk
  • 1 tablespoon fish sauce
  • ½ teaspoon salt
  • 1 cup fresh bean sprouts
  • ¼ cup chopped fresh cilantro
  1. Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once.
  2. Remove chicken from the bag, reserving marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1½ teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes. Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce; bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro.

Yield: 4 servings (serving size: 1 cup chicken mixture, ¼ cup of sprouts, and 1 tablespoon cilantro)

Beef-and-Vegetable Stir-Fry

This quick stir-fry is both delicious and simple to make. Reviewers raved about the flavor of the delicious garlic, sesame soy sauce in the dish.

  • 1 pound fresh asparagus
  • 12 ounces top round steak, cut into thin strips
  • 3 tablespoons all-purpose flour
  • ¼ cup lite soy sauce
  • ¼ cup water
  • 2 garlic cloves, minced
  • 1 tablespoon dark sesame oil, divided
  • 1 tablespoon hoisin sauce
  • ¼ teaspoon dried crushed red pepper
  • 4 small carrots, cut diagonally into ¼-inch-thick slices
  • 1 small red bell pepper, cut into thin strips
  • ½ cup sliced fresh mushrooms
  • 5 green onions, cut into 1-inch pieces
  • 2 cups hot cooked rice
  1. Snap off tough ends of asparagus; cut spears into 1-inch pieces, and set aside.
  2. Dredge steak in flour; set aside.
  3. Stir together soy sauce, ¼ cup water, garlic, 1 teaspoon sesame oil, hoisin sauce, and crushed red pepper.
  4. Heat remaining 2 teaspoons oil in a large skillet or wok over medium-high heat 2 minutes. Add beef and carrot, and stir-fry 4 minutes. Add soy sauce mixture, and stir-fry 1 minute. Add asparagus, bell pepper, mushrooms, and green onions, and stir-fry 3 minutes. Serve over rice.

Vegetable Stir-fry: Omit round steak and flour, and stir-fry vegetables as directed above.

Sausage Stir-fry

Served over a bed of couscous, this colorful Sausage Stir-fry incorporates ingredients such as chopped Granny Smith apples, dried plums, and red and yellow bell peppers to create a unique combination of sweet and savory flavors.

  • 1 10-ounce box plain couscous
  • ¼ cup chopped pecans
  • 1 pound hot Italian sausage links
  • 1 yellow bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • ½ medium-size red onion, halved and thinly sliced
  • 1 garlic clove, minced
  • ½ 20-ounce package bite-size dried plums
  • 2 Granny Smith apples, chopped
  • 1¼ cups chicken broth
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon grated orange rind
  • 2 tablespoons fresh orange juice
  • ½ teaspoon salt
  1. Prepare couscous according to package directions. Keep warm.
  2. Heat pecans in a large nonstick skillet over medium-low heat, stirring often, 3 to 4 minutes or until toasted. Remove from skillet.
  3. Remove casing from sausage, and cut into ½-inch slices.
  4. Heat skillet or wok at medium-high heat 1 minute. Add sausage, and stir-fry 7 to 8 minutes or until done and no longer pink.
  5. Add bell peppers, onion, and garlic to skillet, and stir-fry 3 to 4 minutes or until tender. Add plums and apples, and stir-fry 1½ to 2 minutes. Stir together chicken broth and next 5 ingredients until cornstarch is dissolved. Add to sausage mixture, and bring to a boil. Boil 1 to 2 minutes or until thickened. Serve over couscous. Sprinkle with toasted pecans.

Yield: Makes 6 to 8 servings