Pineapple Fried Rice
User Reviews
5
-
Prep Time
3 mins
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Cook Time
12 mins
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Total Time
15 mins
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Servings
6
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Calories
387 kcal
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Course
Main Course
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Cuisine
American
Pineapple Fried Rice
Description
Pineapple Fried Rice offers a lively mix of ingredients including red bell pepper, pineapple, sweetcorn, and brown rice cooked in coconut oil. The rice is best when chilled to prevent sticking and to allow the flavors to coat each grain evenly during stir-frying. Cooking over high heat helps achieve a proper texture without steaming the rice into clumps. The dish is finished with tamari soy sauce, sesame oil, and sliced spring onions for added aromatic complexity and subtle nuttiness.
The dish works well as a vegetarian main or side, complementing a variety of meals where a mildly sweet and savory rice is desired. The combination of pineapple and vegetables provides both freshness and slight sweetness balanced by the umami seasoning. The use of brown rice gives the dish a heartier chew compared to white rice.
For best results, prepare all your chopped ingredients beforehand as the stir-frying process is quick. Use a wok or cast iron pan for even heat distribution and good tossing space. Add sauces sparingly to keep the rice from becoming soggy and maintain the distinct textures. This recipe also adapts well to including optional herbs or chili for an extra flavor layer.
Ingredients
- 1.5 tbsp coconut oil or vegetable oil
- 1 onion peeled and finely diced
- 1 red bell pepper deseeded and diced, large
- 250 g pineapple 1.5 cups, chopped
- 90 g sweetcorn kernels 0.5 cups
- 500 g brown rice that has been chilled, 2.5 cups, cooked
- 2 tbsp tamari soy sauce or regular soy sauce if not gluten-free
- 1 tsp sesame oil
- 3 spring onions (scallions), sliced
- herbs optional, to taste
- chili optional, to taste
Instructions
- Heat oil in a wok or cast iron pan till hot.
- Fry the onion and peppers for 5 mins until the onions are soft.
- Add the pineapple and sweet corn and stir fry for approximately 3 mins until the pineapple juices have evaporated
- Then add in the rice and stir fry for 2-3 mins until the rice is warmed through.
- Switch off the heat, mix in the tamari soy sauce, sesame oil and spring onions.
Notes
- Use chilled, separated cooked rice to prevent clumping during stir-fry.
- Prep all ingredients before starting, as cooking is quick and requires constant attention.
- Ensure the pan is hot before adding rice to avoid steaming and sogginess.
- Add sauces gradually to avoid over-moistening the rice.
- A wok is recommended for even cooking, but a cast iron pan works well too.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 74g | 25% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Sodium | 342mg | 14% |
| Potassium | 386mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 31.4mg | 35% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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