Delicious Pineapple Fried Rice for Vibrant, Quick Meals

This Pineapple Fried Rice is a vibrant dish that combines sweet and savory elements, perfect for busy weeknight meals.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Lunch

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice

3 cups cooked jasmine rice Use cold, leftover rice for best texture.

For the Stir-Fry

2 tablespoons sesame oil Can substitute with vegetable oil.
2 cloves garlic (minced) Fresh garlic is best.
1 cup frozen peas and carrots Quick-cooking mixed vegetables can be used.

For the Seasoning

2 tablespoons soy sauce Use tamari for gluten-free.
1 teaspoon black pepper Adjust to taste.

For the Sweetness

1 cup diced pineapple Ensure canned pineapple is well-drained.

For Texture

½ cup cashews (optional) Omit for nut-free option.

For Garnishing

¼ cup green onions Finely chopped.
¼ cup cilantro Finely chopped.

Equipment

large skillet or wok

Method

Step‑by‑Step Instructions for Pineapple Fried Rice

Heat the oil in a large skillet or wok over medium heat until shimmering.
Add minced garlic and sauté for about 30 seconds until fragrant.
Introduce frozen peas and carrots, cooking for 3-4 minutes until tender.
Stir in the cooked jasmine rice, soy sauce, and black pepper, mixing thoroughly and cooking for another 3-4 minutes.
Fold in diced pineapple and cashews, cooking for an additional 2-3 minutes.
Garnish with chopped green onions and cilantro before serving warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 52gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 500mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 20IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

For optimal results, use cold rice, monitor garlic closely to prevent burning, and ensure pineapple is well-drained to avoid moisture.

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