Pineapple Fried Rice

I kind of have a small obsession with fried rice.  It’s my favorite.  Chinese, Thai, Japanese, you name it….I’ve tried it…and I love it.  :)

But it wasn’t until a few years ago that I learned how uber-easy fried rice is to make at home!  All it takes is some leftover rice, sauteed with whatever fresh veggies, meats/seafood (optional), sauces and other favorite toppings you have on hand.  And voila – within 15 minutes, you can have a fabulously delicious meal on the table ready to enjoy.  Can’t beat that!

Since fresh pineapple happens to be in abundance at my local market this week, decided to do a vegetarian twist and make some pineapple fried rice.  Tossed in some of my favorite ingredients, sauces, and of course, some sesame oil.  And is usually the case with fried rice — it turned out amazing!  The sweet, fresh pineapple constrasted perfectly with the ginger-soy-sesame sauce.  And of course, I loved how bright and colorful it was as well!

So if you’re looking for a delicious 15-minute meal that can please just about any crowd, put your leftover rice to use and give this a try!

Pineapple Fried Rice

Looking for a delicious 15-minute meal that can please just about any crowd? You'll love this Pineapple Fried Rice recipe! So quick, easy, and delicious!

Ingredients:

  • 2 cups leftover cooked white rice (refrigerated)
  • 1 1/2 Tbsp. olive oil
  • 3 scallions, white parts and green parts thinly sliced
  • 1/2 large red bell pepper, diced
  • 2 Tbsp. minced fresh ginger
  • 1 small red or green chili (the more the seeds the hotter the flavor)
  • 1 cup diced pineapple, preferably fresh
  • 1 Tbsp. soy sauce
  • 1 Tbsp. fish sauce (or oyster sauce)
  • 1/2 tsp. sesame oil

Directions:

In a wok or a large skillet over high heat, warm 1 1/2 tablespoons olive oil. Add the scallions (the white parts), red bell pepper, ginger, and chili. Saute 1-2 minutes, or until lightly sizzling and fragrant.

Add cooked rice, stirring frequently, for 3-5 minutes. Add pineapple, soy sauce and fish sauce; stir until well coated and heated through, about 2-3 minutes.

Sprinkle with the scallion greens, and drizzle with sesame oil. Serve immediately.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

Other fun ingredients in this might be:

  • Cooked chicken, beef, pork, and/or shrimp
  • Scrambled eggs
  • Cashews
  • Toasted sesame seeds
  • Any other stir-fried veggies

Leave a Comment:





Comments

  1. FoodGeekFish — May 10, 2010 @ 8:49 pm (#)

    It’s vitally important that you use day old or later rice that has been sitting in the fridge, so that it’s a touch dried out. It keeps the grains separate and allows them to soak up the yummy goodness of the soy/fish sauce/ etc.

    I like a splash of rice wine vinegar with my soy sauce, and for me fried rice isn’t complete without an egg or two broken into the middle of the pan, scrambled, and mixed in.

    Looks delicious, Ali!

  2. Georgia @ The Comfort of Cooking — May 11, 2010 @ 12:18 pm (#)

    Wow, that is so creative! What a gorgeous presentation that makes, and I bet the rice is just delicious. Great job, Ali! :)

  3. Kelly — May 11, 2010 @ 3:04 pm (#)

    As always Ali, LOOKS DELICIOUS! I usually don’t like fried rice, but with the addition of pineapple, I know I will love this! :)

  4. Rose — May 11, 2010 @ 9:49 pm (#)

    Do you think it would still taste as good with the egg? I am so going to make this this week!

    • ali — May 11, 2010 @ 9:55 pm (#)

      Hi Rose!

      I’d say the egg would probably be a personal preference! I like the two together, but imagine some might not. Whatever sounds good to you! ;)

      Enjoy!!
      ~A

  5. Andrea — May 12, 2010 @ 4:30 am (#)

    I like to use brown rice instead of white. I think it is a more complex flavor and boosts the nutritional value too! I love how you cut up the pineapple to make it into a serving dish.

  6. Ann Grismore — May 30, 2010 @ 7:06 pm (#)

    This is incredibly good! I love the flavor combination and pineapple is my favorite fruit. Wonderful recipe!

  7. moe — June 1, 2010 @ 9:31 pm (#)

    I’ve always thought that egg is a necessity for true fried rice….but when do you put it in? And do you let it cook for a while in the center of the pan before mixing it in with the rice, or just mix the raw egg right in with everything?

    • ali — June 1, 2010 @ 10:03 pm (#)

      hey moe! i agree — LOVE egg in my fried rice. i’m always paranoid about egg bacteria, so cook mine separately and add it in at the end. for this recipe, i’d just cook it right in the skillet after the veggies are done sauteeing. yum!

      ~a

  8. mahealani — September 4, 2010 @ 10:21 am (#)

    I love the recipe for pineapple fried. I need to feed sixty people so your recipe is for how many servings and the presentation on your fried rice is awesome

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