Pineapple Fried Rice
A delicious twist on the usual fried rice! This is an easy vegetarian meal or side dish that is loaded with flavour.
Servings 4 servings
Ingredients
For the sauce:
- 6 tbsp soy sauce
- 3 tbsp sesame oil
- 1/2 tsp ground ginger
- 3 cloves garlic , minced
- 1 tbsp extra virgin olive oil
- 1/2 tsp red chili flakes
- 1/2 tsp black pepper
For the rice:
- 2 tbsp extra virgin olive oil , divided
- 3 eggs , beaten
- 1 white or yellow onion , diced
- 1 red bell pepper , diced
- 1 cup frozen mixed vegetables
- 4 cups cooked rice (see note)
- 1/3 cup green onion , diced
- 1 14 oz can pineapple chunks , drained
Instructions
- Mix together all ingredients for the sauce and set aside.
- In a large wok or pan, heat 1 tbsp of the olive oil over medium-high heat. Place an empty plate nearby. Pour in the eggs and cok, stirring frequently until the eggs are scrambled and cooked, about 1 minute. Transfer the eggs to the nearby plate and set aside.
- Heat 1 tbsp of olive oil in the same pan and add in the diced onion and red pepper. Cook, stirring frequently for about 5 minutes until the onion are transparent. Then add in the mixed vegetables and stir for 1 minute more.
- Stir in the cooked rice and eggs and then pour the sauce over the entire pan, stirring to combine and distribute sauce throughout.
- Gently mix in the pineapple and green onions. Serve and enjoy!
Notes
Fried rice works best if you use leftover rice, as it is a bit more "dried out" so there is less risk of the fried rice getting soggy. However, you can make the rice the day of. When I do that, I like to use every-so-slightly less water to boil the rice in than I normally would. For example, instead of 500 ml water I will use 475-480 ml. Keep in mind this may vary though depending on the type of rice that you are using. If you find your rice usually comes out more "wet" then you may want to try my trick. If not, you probably can just use normal measurements!
I use 1 cup of uncooked long grain white rice here to yield 4 cups cooked rice.