2-3 C. cooked, chilled Rice
\n3 T. Peanut Oil, divided
\n2 large Eggs, lightly beaten
\n1 lb. Bay Scallops
\n2 C. fresh Pineapple Chunks (1\/2\u00e2\u20ac\u009d)
\n1 T. peeled and minced fresh Ginger
\n2 cloves Garlic, minced
\n1 C. mixed Bell Pepper Strips (from frozen for simplicity)
\n1 C. chopped Green Onions
\n3 T. reduced sodium Soy Sauce
\n1 T. Rice Vinegar<\/p>\n
Heat 1 T. oil in large nonstick skillet or wok over medium high heat. Add eggs and cook, stirring, until scrambled and set. Transfer to a medium bowl.<\/p>\n
Heat 1 T. oil and add half of the scallops. Cook, stirring occasionally, until lightly brown, 3-4 minutes. Transfer to bowl, then repeat with remaining scallops. Heat remaining T. of oil in pan. Add pineapple and cook until it starts to brown, 3-4 minutes. Stir in ginger, garlic, pepper strips, and green onions and cook until peppers soften. Add rice and cook until hot, a few minutes. Return eggs and scallops to the pan, toss to combine and heat through, just a minute or two. Stir in soy sauce and vinegar; cook an additional 30 seconds and serve. If desired, stir in some toasted chopped cashews.<\/p>\n","protected":false},"excerpt":{"rendered":"
2-3 C. cooked, chilled Rice 3 T. Peanut Oil, divided 2 large Eggs, lightly beaten 1 lb. Bay Scallops 2 C. fresh Pineapple Chunks (1\/2\u00e2\u20ac\u009d) 1 T. peeled and minced fresh Ginger 2 cloves Garlic, minced 1 C. mixed Bell Pepper Strips (from frozen for simplicity) 1 C. chopped Green Onions 3 T. reduced sodium Soy Sauce 1 T. Rice Vinegar Heat 1 T. oil in large nonstick skillet or wok over medium high heat. Add eggs and cook, stirring,…<\/p>\n