Description
This Pineapple Fried Rice is a vibrant, flavor-packed dish with caramelized pineapple, fresh vegetables, cashews, and scrambled eggs tossed in perfectly seasoned brown jasmine rice. A hint of lime and cilantro makes it irresistibly fresh.
Ingredients
Scale
- 2 tablespoons coconut oil or quality vegetable oil, divided
- 2 eggs, beaten with a dash of salt
- 1 ½ cups chopped fresh pineapple
- 1 large red bell pepper, diced
- ¾ cup chopped green onions (about ½ bunch)
- 2 cloves garlic, pressed or minced
- ½ cup chopped raw, unsalted cashews
- 2 cups cooked and chilled brown rice (preferably long-grain brown jasmine rice)
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 to 2 teaspoons chili garlic sauce or sriracha
- 1 small lime, halved
- Salt, to taste
- Handful of fresh cilantro leaves, torn into little pieces, for garnishing
Instructions
- Heat a large wok or skillet over medium-high heat and place an empty serving bowl nearby. Add 1 teaspoon oil to the pan.
- Pour in the eggs and cook, stirring frequently, until scrambled and lightly set, about 30 seconds to 1 minute. Transfer eggs to the bowl.
- Wipe out the pan if necessary, then add 1 tablespoon oil. Add pineapple and red bell pepper, cooking and stirring constantly until pineapple is caramelized, about 3 to 5 minutes.
- Add green onion and garlic, cook until fragrant while stirring, about 30 seconds. Transfer contents to the bowl with eggs.
- Reduce heat to medium, add remaining 2 teaspoons oil to the pan. Add cashews and cook, stirring constantly, until fragrant, about 30 seconds.
- Add chilled rice and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
- Return the contents of the bowl to the pan. Stir to combine, breaking up scrambled eggs, and cook until warmed through.
- Remove from heat, add tamari and chili garlic sauce to taste. Squeeze juice of ½ lime over the dish and stir. Season with salt as needed.
- Slice remaining ½ lime into wedges. Serve rice in bowls, garnish with cilantro, and add a lime wedge to each. Serve with extra tamari and chili garlic sauce if desired.
Notes
- Use day-old chilled rice for best texture and to avoid sogginess.
- For a vegan option, omit eggs and add tofu or extra vegetables.
- Adjust chili garlic sauce to your preferred spice level.
- Fresh pineapple works best but canned can be used in a pinch (drain well).
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 310
- Sugar: 10g
- Sodium: 410mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 93mg
Keywords: pineapple fried rice, vegetarian fried rice, Asian stir fry, healthy fried rice recipe