Pineapple Fried Rice
A comforting and vibrant dish combining shrimp, vegetables, and sweet pineapple, perfect for a quick and delightful meal.
Ingredients
Main ingredients
- 3-4 cups Day-Old Rice Cold, leftover rice is key; cooked jasmine or basmati rice works well.
- 1 cup Fresh Pineapple, diced Sweet, juicy pieces are essential.
- 1 cup Vegetables, mixed Peas, carrots, and bell peppers; frozen or substitutes are fine.
- 1 cup Protein, optional (shrimp, chicken, or tofu) Swap shrimp with chickpeas for a vegetarian option.
- 2 pieces Green Onions, chopped For crunch and color.
- 3 cloves Garlic, minced Fragrant base for the dish.
- 2-3 tablespoons Soy Sauce Low-sodium is a great substitute.
- 1 tablespoon Sesame Oil Adds rich, nutty flavor.
- 2 pieces Eggs, beaten For added protein.
- to taste Salt and Pepper To taste, with a pinch of love.
Instructions
Preparation
- If using freshly cooked rice, let it cool completely. Day-old rice is best.
Cooking
- In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic and sauté until golden and fragrant, about 30 seconds.
- Add your mixed veggies to the pan. Stir-fry for 2-3 minutes until tender and vibrant.
- If using shrimp or chicken, add it now and cook until fully cooked (about 3-5 minutes for shrimp, 5-7 for chicken).
- Stir in the cold rice and mix well, ensuring there are no clumps. Let it fry for about 2 minutes to absorb flavor.
- Toss in the diced pineapple and pour over the soy sauce. Mix to combine and let everything develop color and flavor for about 3-4 minutes.
- Push the rice to one side of the pan and pour in the beaten eggs on the other. Scramble quickly until fully cooked.
- Stir in the chopped green onions, season with salt and pepper to taste, and serve immediately!
Notes
Consider adding chopped cashews or walnuts for extra crunch. Substitute pineapple for mango or peaches during summer for a seasonal twist.