Pineapple Fried Rice is an easy and delicious dish that your whole family will love! I like this recipe.
Heat a heavy-bottomed skillet or wok over medium heat, then swirl in the oil. Add diced onion and cook until softened. Next, toss in pressed garlic and grated ginger and saute, stirring constantly.
Increase heat to med/high and add diced bell pepper with pineapple and continue to saute everything or until golden, stirring frequently.
Next, add in the beaten eggs. I like to make a hole in the middle of the pan by pushing all the veggies to the side and then pouring the eggs into the middle. That way it doesn’t coat everything in the egg. Cook until eggs are scrambled and firm.
Add cooked rice and soy sauce, or to taste. Continue to stir over the heat another minute or until the soy sauce is well blended in. Turn off the heat stir in sesame oil, or to taste.
Plate the rice and sprinkle each bowl with some chopped green onions and sesame seeds if desired and serve warm.
Here’s an easy and yummy lunch idea: pineapple fried rice. It is a great way to put some sparkle in your leftover rice.
MORE PINEAPPLE FRIED RICE RECIPE READERS LOVE!
teriyaki chicken wings – Classic perfection
Teriyaki Shrimp Stir Fry – Easy and delicious!
Hawaiian pineapple pork – quick and creamy
Peas with Bacon – the classically delicious version
teriyaki chicken super easy!
Pineapple Fried Rice recipe
- skillet
Equipment
- skillet
Ingredients
- 2 cups cooked white rice cold
- 1 1/2 cups fresh pineapple
- 1/2 sweet red bell pepper
- 2 egg
- 1/2 onion
- 2 tablespoons oil
- 1 Tbsp ginger
- 1 garlic clove
- 2 Tbsp soy sauce or to taste
- 1/4 tsp salt
- 1 tsp sesame oil
- Garnish:
- 2 Tbsp green onions
- 1 Tbsp sesame seeds optiona
Instructions
- Rinse rice thoroughly and cook according to package instructions.
- This works best with cooled, leftover rice. Don't use warm or hot rice or it will get sticky.
- Heat a heavy-bottomed skillet or wok over medium heat, then swirl in 2 Tbsp oil. Add diced onion and cook about 1 minute or until softened. Next, toss in pressed garlic and grated ginger and saute another minute, stirring constantly.
- Increase heat to med/high and add diced bell pepper with pineapple and continue to saute everything for 3-5 minutes or until golden, stirring frequently.
- Next, add in the beaten eggs. I like to make a hole in the middle of the pan by pushing all the veggies to the side and then pouring the eggs into the middle. That way it doesn’t coat everything in the egg. Cook until eggs are scrambled and firm.
- Add 2 cups cooked rice and 2 Tbsp of soy sauce, or to taste. Continue to stir over the heat another minute or until the soy sauce is well blended in. Turn off the heat stir in 1 tsp sesame oil, or to taste.
- Plate the rice and sprinkle each bowl with some chopped green onions and sesame seeds if desired and serve warm.