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Pineapple Fried Rice Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Asian

Description

Pineapple Fried Rice is a delightful Asian-inspired dish featuring a perfect balance of sweet, savory, and nutty flavors. Made with vibrant ingredients like fresh pineapple, bell peppers, jasmine rice, and roasted cashews, this recipe brings a refreshing tropical twist to your table. Perfect for a quick weeknight dinner or a special occasion, Pineapple Fried Rice is ready in just 30 minutes and is easily customizable to suit your preferences.

Ingredients

Units Scale

Base Ingredients

  • 2 tablespoons sesame oil (divided)
  • 2 large eggs (lightly beaten)
  • 2 teaspoons minced garlic
  • 1/2 cup diced yellow onion
  • 1 red bell pepper (diced)

Main Ingredients

  • 1 cup diced fresh pineapple (or canned, drained well)
  • 3 cups cold cooked jasmine rice (day-old is best)

Seasonings

  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon granulated sugar

Add-ins

  • 1/2 cup frozen peas
  • 1/2 cup roasted cashews (unsalted)
  • 2 green onions (sliced)
  • Lime wedges & cilantro (for serving)

Instructions

  1. Prepare the Eggs
    Heat ½ tablespoon of sesame oil in a large skillet or wok over medium heat. Pour in the lightly beaten eggs and scramble just until cooked through. Remove the cooked eggs from the pan and set them aside.
  2. Sauté Aromatics
    In the same pan, heat the remaining sesame oil. Add minced garlic and diced yellow onion. Cook for 1–2 minutes, stirring, until fragrant and softened.
  3. Cook the Vegetables
    Add the diced red bell pepper to the pan and cook for another 2 minutes. Then, stir in the pineapple chunks and cook for an additional 3–4 minutes, allowing them to lightly caramelize.
  4. Stir-fry the Rice
    Add the cold cooked jasmine rice to the pan. Break up any clumps with your spatula or spoon and stir-fry for 2–3 minutes until heated through.
  5. Season the Dish
    Pour in the soy sauce, fish sauce, curry powder, and granulated sugar. Mix well to ensure the rice is evenly coated with the seasonings.
  6. Add Remaining Ingredients
    Stir in the frozen peas, cooked eggs, and roasted cashews. Cook for another 1–2 minutes, or until all the ingredients are hot and well-integrated. Taste the dish and season with salt and pepper if needed.
  7. Garnish and Serve
    Sprinkle with sliced green onions and serve with fresh lime wedges and cilantro on the side for extra freshness and flavor.

Notes

  • Protein Boost: Add cooked shrimp, chicken, pork, beef, tofu, or ham for more protein.
  • Spice it Up: For extra heat, consider adding diced Thai chilies, a splash of sriracha, or freshly grated ginger.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Nutritional Note: Nutrition values are approximate and based on 1 serving (¼ of the recipe). For precise calculations, consult a dietitian.
  • Pro Tip: Using day-old jasmine rice ensures the perfect texture for fried rice, as it’s less sticky and absorbs flavors better.

Nutrition

  • Serving Size: 1 serving (¼ of recipe)
  • Calories: 320
  • Sugar: 8g
  • Sodium: 550mg
  • Fat: 14g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 11.5g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 95mg

Find it online: https://emilyquickdinners.com/pineapple-fried-rice-recipe/