Pineapple Fried Rice

Fried rice is a great way to use up leftovers. It’s also a great dish to make when you’re throwing a party since the most time consuming part, the making of rice needs to be down well in advance. In fact, it’s best the day before. My Pineapple Fried Rice is both sweet and savory with the addition of pineapple chunks and salty cashews.

Pineapple fried riceI made a big batch of Pineapple Fried Rice for my Chinese-themed party and everyone was surprised by how tasty the pineapple made the dish and the richness of the cashews. The rice was fully consumed and was one of the top rated dishes by my guests!

Make up a big pot of rice on the weekend and then you can make this sweet and savory dish easily during the week.

how good is that

Pineapple Fried Rice
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  1. 2-3 cups cooked white rice, chilled
  2. ¼ cup peanut oil
  3. 3 cloves garlic minced
  4. 2 inches fresh ginger, peeled and minced
  5. 2 carrots grated
  6. 1 bell pepper, color of your choice, chopped
  7. 1 20 ounce can of pineapple chunks, drained
  8. 2 tablespoons soy sauce
  9. 2 eggs
  10. 1 cup whole roasted cashews
  11. Sesame oil and sesame seeds
  12. 3 green onions, diced
  1. In a wok over medium high heat, add the oil and then fry the ginger and garlic for a minute; don’t burn. Add in the carrots and bell pepper, as well as the pineapple. Cook for a few minutes, tossing so that nothing burns. Add in the rice and stir and keep moving so that the rice does not stick. Once the rice has heated through, push it to the outer edges and drop the eggs into the middles quickly scramble up the eggs and then incorporate them into the rice, until fully cooked. Add in the soy sauce. Mix to incorporate. Taste for salt and pepper and drizzle in 1-2 teaspoons of sesame oil.
  2. Place rice onto a platter or in a large bowl and garnish on top with sliced green onions and sesame seeds.
Shaun Myrick

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