Pineapple Fried Rice
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
420 kcal
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Course
Main Course
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Cuisine
Chinese
Pineapple Fried Rice
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This pineapple fried rice is a delicious and simple dish that's ready in just 25 minutes. With its perfect balance of sweet and savory flavors, this one-pot recipe is a family favorite that never fails to satisfy. The best part? It's incredibly easy to make, making it a go-to recipe for busy weeknights or lazy weekends.
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Ingredients
- 4 tablespoon avocado oil
- 2 eggs
- 1 ½ cup diced fresh pineapple you can use canned pineapple
- 1 red bell pepper diced
- ½ medium onion diced
- 1 cup spring onion diced
- 2 garlic cloves minced
- ½ cup raw cashews nuts chopped
- ⅓ cup frozen peas
- 2 cups cooked jasmine rice
- 2 tablespoon soy sauce or Tamari
- 1 to 2 tablespoon chili sauce optional
- ½ teaspoon salt
- cilantro chopped (for decorating)
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Instructions
- Whisk the eggs in a small bowl with a pinch of salt.
- Heat 1 tablespoon of oil in a large skillet or wok over medium heat.
- Add the whisked eggs into the skillet and scramble until cooked through.
- Remove the scrambled eggs from the skillet and set aside.
- In the same skillet, heat the remaining oil over medium-high heat.
- Add the diced pineapple and red bell pepper and cook for 2 or 3 minutes.
- Add the onion, spring onion, and stir fry for 1 or 2 minutes.
- Next, add the minced garlic and frozen peas and stir fry for another 2 to 3 minutes or until the vegetables are tender.
- Remove the vegetables from the skillet and place it on the plate with the scrambled eggs.
- Add the chopped cashews to the skillet and toast for a few minutes.
- Add the cooked rice, vegetables, and scrambled eggs to the skillet. Add the soy sauce, salt, and chili sauce, if using, and stir everything together.
- Serve in a bowl and decorate with chopped cilantro.
Notes
- Prep your ingredients in advance: Dice your pineapple, bell pepper, onion, and spring onion ahead of time. This will make the cooking process much smoother and more efficient.
- Nuts: If you're allergic to cashews or don't have them on hand, you can use almonds or peanuts instead. Just make sure to chop them before adding to the dish.
- Use a large skillet or wok: A large, wide cooking surface will help to evenly cook and combine all the ingredients. It also reduces the risk of overcrowding, which can lead to steamed rather than fried rice.
- Refrigerator: If you have leftovers of this delicious pineapple fried rice, you can store them in an airtight container in the fridge for up to 3 days.
- Freezer: Unfortunately, I don’t recommend freezing this fried rice as it can affect the texture and consistency of the rice as well as the pineapple and veggies.
Nutrition Information
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Calories
420kcal
(21%)
Carbohydrates
44g
(15%)
Protein
11g
(22%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Trans Fat
0.01g
Cholesterol
82mg
(27%)
Sodium
885mg
(37%)
Potassium
452mg
(13%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
1454IU
(29%)
Vitamin C
79mg
(88%)
Calcium
66mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 885mg | 37% |
| Potassium | 452mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1454IU | 29% |
| Vitamin C | 79mg | 88% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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