Easy Pineapple Fried Rice Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
3 servings
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Calories
356 kcal
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Course
Main Course
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Cuisine
Asian
Easy Pineapple Fried Rice Recipe
Description
The Easy Pineapple Fried Rice Recipe starts by preparing fresh vegetables including spring onions, carrot, and green cabbage along with pineapple chunks. The vegetables are sautéed in heated cooking oil, beginning with the spring onion bulbs followed by carrot and cabbage. Ginger and garlic paste is added midway to develop aroma and flavor.
Separately, a sauce blending rice vinegar, soy sauce, sugar, chili sauce, and salt is combined and poured in during stir-frying, along with pineapple chunks to gently cook and caramelize slightly. Finally, cooked rice is added and tossed rapidly over high heat, evenly coated with the sauce mixture to infuse flavor and maintain a light texture.
The finished fried rice offers a blend of savory, sweet, spicy, and tangy tastes with crunchy and juicy elements. Fresh ginger and garlic can be used as a paste or finely chopped to suit taste preferences. The dish works well on its own or accompanied by other Asian dishes.
Ingredients
- 3 green onions aka Spring Onions
- 1 small carrot
- 1.4 ounces green cabbage
- 2.5 ounces pineapple chunks
- 2 Tablespoons neutral cooking oil or coconut oil, generic cooking oil
- 1 Tablespoon ginger see Notes
- 1 Tablespoon garlic see Notes
- 1 Tablespoon rice vinegar or white vinegar
- 2 Tablespoon soy sauce
- ½ Teaspoon sugar
- 2 Teaspoon Chill Sauce
- ½ Teaspoon salt
- 1 cup rice or about 3 cups cooked rice, uncooked
Instructions
- Prepare your fresh ingredients first, by washing them. Then slice the spring onion (keep some of the green stalk slices aside to use as garnish) and peel and cut the carrot small and chop the cabbage. If you use a fresh pineapple, cut off the outside of the pineapple, discard the core and cut your pineapple into bite-size chunks.
- Add the oil to the wok and heat up. Once hot add in the spring onion bulbs slices and cook for a minute. Then add the carrot and cabbage pieces. Cook and stir-fry for 2 minutes. Then add the Ginger Garlic paste and stir fry the whole content for another 2 minutes.
- In the meantime mix together the vinegar, soy sauce, sugar, chili sauce, and salt to create the stir-frying sauce. Continue adding in the pineapple chunks to the wok and make sure that your wok is hot, so that the pineapple pieces get a bit cooked while frying.
- Then add the rice and stir fry the content quickly. Pour over the rice the soy sauce mixture and stir fry on high heat for 2 minutes.
- Serve hot with the remaining spring onion slices.
Notes
- Use freshly minced ginger and garlic for better flavor, in a roughly 1:2 ratio, or substitute with ginger-garlic paste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 213g | |
| Calories | 356kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Sodium | 1111mg | 46% |
| Potassium | 234mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2905IU | 58% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 40mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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