Description
A colorful oven-baked pineapple fried rice with fluffy jasmine rice, juicy pineapple, vegetables, scrambled eggs, soy sauce, sesame oil, garlic, and ginger. It is sweet, savory, easy to prepare, and perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 4 cups cold cooked jasmine rice
- 2 cups fresh pineapple chunks
- 1 cup frozen peas
- 1 cup diced carrots
- 1 diced red bell pepper
- 3 large eggs
- 4 chopped green onions
- 4 tablespoons low sodium soy sauce
- 2 tablespoons sesame oil
- 3 minced garlic cloves
- 1 teaspoon ground ginger
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 425 degrees Fahrenheit and lightly grease a large sheet pan.
- In a large bowl, combine the cold cooked jasmine rice, pineapple chunks, frozen peas, diced carrots, red bell pepper, garlic, ginger, soy sauce, sesame oil, and olive oil.
- Spread the rice mixture evenly across the prepared sheet pan.
- Beat the eggs in a small bowl, pour them over one side of the pan, and gently stir them into the rice mixture.
- Bake for 20 to 25 minutes, stirring halfway through, until the rice is hot and the edges are lightly crisp.
- Sprinkle chopped green onions over the hot rice before serving.
- Serve warm in bowls or straight from the sheet pan.
Notes
- Use cold day-old rice for the best texture.
- Drain pineapple well if using canned pineapple.
- Do not overcrowd the sheet pan, or the rice may steam instead of roast.
- Add chili flakes or sriracha for a spicy version.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 95mg
Keywords: pineapple fried rice, sheet pan rice, easy fried rice, vegetarian dinner, pineapple rice