Description
A vibrant and flavorful Pineapple Fried Rice recipe combining sweet pineapple, crisp vegetables, and aromatic spices, perfect for a quick and satisfying meal ready in just 30 minutes.
Ingredients
Scale
Oils and Sauces
- 2 tablespoons sesame oil (divided)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
Vegetables and Fruits
- 2 teaspoons minced garlic
- ½ cup diced yellow onion
- 1 red bell pepper (diced)
- 1 cup diced fresh pineapple (or canned, drained well)
- ½ cup frozen peas
- 2 green onions (sliced)
Rice and Spices
- 3 cups cold cooked jasmine rice (day-old is best)
- ½ teaspoon curry powder
- ½ teaspoon granulated sugar
Protein and Nuts
- 2 large eggs (lightly beaten)
- ½ cup roasted cashews (unsalted)
Garnishes
- Lime wedges (for serving)
- Cilantro (for serving)
Instructions
- Heat the Oil: Warm 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat to prepare for cooking the eggs and vegetables.
- Cook the Eggs: Pour the lightly beaten eggs into the skillet. Scramble them gently until just set, then remove from the skillet and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of sesame oil to the skillet. Sauté the minced garlic and diced yellow onion for about 2 minutes until fragrant and translucent.
- Add Vegetables and Pineapple: Stir in the diced red bell pepper, fresh pineapple, and frozen peas. Cook for 3-4 minutes, allowing the vegetables to soften slightly and the pineapple to release flavor.
- Incorporate Rice and Spices: Add the cold jasmine rice to the skillet, breaking up any clumps. Sprinkle the curry powder, sugar, low-sodium soy sauce, and fish sauce over the rice, stirring thoroughly to combine all flavors.
- Combine Eggs and Nuts: Return the scrambled eggs to the skillet along with the roasted cashews. Toss everything together gently to warm through and mix well.
- Finish with Green Onions: Stir in the sliced green onions. Cook for an additional minute to meld flavors.
- Serve: Remove from heat and serve the pineapple fried rice hot, garnished with fresh cilantro and lime wedges on the side for squeezing over the top.
Notes
- Using day-old jasmine rice helps prevent the dish from becoming mushy and maintains a better texture.
- If fresh pineapple is not available, canned pineapple that is well-drained can be used as a substitute.
- Adjust soy sauce and fish sauce amounts to taste, especially if you prefer a lower sodium dish.
- For a vegetarian version, omit fish sauce and replace with additional soy sauce or a vegetarian seasoning alternative.
- Feel free to add other vegetables like carrots or snap peas for extra color and nutrition.
