Pineapple Fried Rice

By Tracy

4 Person

30 Minutes

0 Calories

This healthy pineapple fried rice is a lovely blend of sweet and savory flavors. Unlike other pineapple fried rice recipes, this one is seasoned with turmeric and coriander for a more earthy flavor. Ready in 30 minutes! If possible, try and use fresh pineapple for the recipe. This recipe also works well with frozen vegetables. There is no need to defrost the vegetables before cooking with them.

Ingredients

3 tbsp. chopped basil
2 scallions, sliced
1 1/4 cups diced pineapple
1/2 tsp. ground white pepper (optional)
1 1/2 tbsp. brown sugar
3 tbsp. soy sauce or tamari
6 cups cooked jasmine rice
1 1/2 tsp. ground coriander
1 tsp. turmeric
1/2 cup frozen peas
1 large carrot, peeled and diced
1/2 red pepper, diced
salt
1 cup diced yellow onions
3 large eggs, whisked
3 tbsp. safflower oil, divided

Method

01

Heat 1/2 tablespoon of oil in a wok or large saute pan over medium-high heat. When the pan is hot, add the whisked eggs and scramble it with a spatula. Continue scrambling until eggs are cooked, about 30 seconds to 1 minute. Transfer eggs to a plate and set aside. If the wok or pan is dirty, wipe it down with paper towels.
02

Heat remaining 2 1/2 tablespoons of oil over medium-high heat. Add the onions and a pinch of salt and cook until the onions start to soften about 2 minutes. Mix in the red pepper, carrots, and peas and cook for another 2 minutes.
03

Add the turmeric and coriander and stir until the vegetables are coated with the spices. Add the rice and mix well with the vegetables. Continue cooking and stirring the rice for about 1 to 2 minutes.
04

In a small bowl, quickly mix the soy sauce (or tamari) with the brown sugar and pour that sauce over the rice. Add the white pepper, if using, and stir until well incorporated.
05

Add the eggs, pineapple and sliced scallions to the rice and stir to distribute. Turn off the heat and mix in the chopped basil. Serve immediately.

Related Tags

Pineapple Fried Rice

3.8

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 18 Mins
Cook Time 12 Mins
Total Time 30 Mins

02 Ingredients

3 tbsp. chopped basil

2 scallions, sliced

1 1/4 cups diced pineapple

1/2 tsp. ground white pepper (optional)

1 1/2 tbsp. brown sugar

3 tbsp. soy sauce or tamari

6 cups cooked jasmine rice

1 1/2 tsp. ground coriander

1 tsp. turmeric

1/2 cup frozen peas

1 large carrot, peeled and diced

1/2 red pepper, diced

salt

1 cup diced yellow onions

3 large eggs, whisked

3 tbsp. safflower oil, divided

03 Method

Step 1

Heat 1/2 tablespoon of oil in a wok or large saute pan over medium-high heat. When the pan is hot, add the whisked eggs and scramble it with a spatula. Continue scrambling until eggs are cooked, about 30 seconds to 1 minute. Transfer eggs to a plate and set aside. If the wok or pan is dirty, wipe it down with paper towels.

Step 2

Heat remaining 2 1/2 tablespoons of oil over medium-high heat. Add the onions and a pinch of salt and cook until the onions start to soften about 2 minutes. Mix in the red pepper, carrots, and peas and cook for another 2 minutes.

Step 3

Add the turmeric and coriander and stir until the vegetables are coated with the spices. Add the rice and mix well with the vegetables. Continue cooking and stirring the rice for about 1 to 2 minutes.

Step 4

In a small bowl, quickly mix the soy sauce (or tamari) with the brown sugar and pour that sauce over the rice. Add the white pepper, if using, and stir until well incorporated.

Step 5

Add the eggs, pineapple and sliced scallions to the rice and stir to distribute. Turn off the heat and mix in the chopped basil. Serve immediately.

04 Author