Pineapple “Fried” Rice

17 Jan

Leftover pineapple inspired me to create this dish. It has a great balance of flavors and textures. I served it with teriyaki-marinated roasted chicken thighs.

Time: 25 minutes              Serves: 4

Ingredients


  • cooking spray
  • 2 eggs, whisked in a bowl with s+p to taste
  • 1-2 tbsp vegetable oil (I used Canola)s
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • pinch crushed red pepper (or to taste)
  • 1 cup chopped carrots
  • 1 cup button mushrooms, quartered
  • 1 cup snow peas, trimmed & halved
  • 1 cup mung bean sprouts, roughly chopped
  • 2 cups cooked rice (I used Basmati) – leftover 1-2 days is best
  • 1 cup chopped pineapple
  • sesame oil, to taste
  • soy sauce, to taste
  • rice vinegar, to taste
  • ground sea salt & black pepper, to taste
  • 1 green onion, trimmed & sliced thinly on an angle

How to make it


  • Prepare a small skillet with cooking spray. Heat over medium. Add eggs and cook until set, about 2-3 minutes. Flip and cook another 1 minute, or until done through. Set on cutting board to cool. Once cool, roll up and slice in thin strips.
  • Heat veg oil in a large skillet over medium-high heat. Add onions and cook for about 5 minutes, stirring occasionally. Add garlic and crushed red pepper. Cook 1-2 minutes, stirring occasionally.
  • Add carrots and cook 2 minutes, stirring occasionally. Add mushrooms, peas, and sprouts. Cook about another 3 minutes, stirring occasionally, until peas are tender crisp.
  • Add rice, egg, and pineapple. Season with sesame oil, soy sauce, rice vinegar, and a bit of s&p (less is more to start). Mix to incorporate, cook to heat through – about 3-5 minutes. Add more seasoning if needed.
  • Garnish with sliced green onion to serve.
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