Pineapple Fried Rice

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Pineapple Fried Rice is an easy and delicious dish that your whole family will love! I like this recipe.

Pineapple Fried Rice 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.

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Pineapple Fried Rice recipe
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Pineapple Fried Rice recipe

  • skillet
Pineapple Fried Rice is an easy and delicious dish that your whole family will love! I like this recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian
Keyword: Pineapple Fried Rice recipe
Servings: 4
Calories: 502kcal
Author: Luda huang

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.

Nutrition

Calories: 502kcal | Carbohydrates: 86g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 687mg | Potassium: 284mg | Fiber: 3g | Sugar: 8g | Vitamin A: 650IU | Vitamin C: 50mg | Calcium: 69mg | Iron: 2mg
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