pineapple fried rice

5 from 1 vote
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

  • ½ cup rice (basmati or jasmine)
  • 2 tablespoons avocado or canola oil
  • 8 ounces ground pork
  • kosher salt
  • cracked black pepper
  • 3 cloves garlic minced
  • 3 sliced scallions whites and greens separated
  • 3 teaspoons ginger peeled and minced
  • ½ cup diced carrots fresh or frozen and thawed
  • ½ cup frozen petite peas thawed
  • 1 ½ cups diced fresh or canned pineapple
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 3 large eggs beaten
  • Asian chili garlic sauce for serving
  • lime wedges for serving

Instructions

  • Cook ½ cup rice according to package directions. Spread cooked rice in a single layer on a sheet tray and allow to cool. Cooling rice helps prevent clumping from excess moisture. 1 ½ cups leftover cooked rice could be used instead.
  • Heat a large skillet over medium high heat and add 1 tablespoon oil and 8 oz. ground pork. Season with salt and pepper and cook, breaking up with a spoon until cooked through.
  • To the same skillet, add remaining 1 tablespoon oil, 3 cloves minced garlic, 3 sliced scallion whites, and 3 teaspoons peeled and minced ginger. Cook, stirring, until fragrant and tender, about 2 minutes. Add ½ cup diced carrots, ½ cup peas and 1 ½ cups diced pineapple. Cook until crisp-tender, about 2 to 3 minutes.
  • Stir in 4 tablespoons soy sauce, 2 tablespoons rice vinegar and 1 tablespoon sesame oil; mix to combine. Add 1 ½ cups cooked cooled rice and stir to combine and heat through, 1 to 2 minutes more.
  • Push the rice to the side of the skillet and pour in 3 beaten eggs. Cook, stirring and breaking up until almost set. Stir into rice.
  • Serve immediately topped with scallion greens. Serve with Asian chili-garlic sauce and lime wedges, if desired.

SERVING SUGGESTIONS:

  • Serve with spring rolls and/or potstickers to complete the meal.

SWAP SUGGESTIONS:

  • Protein: Swap ground pork for ground chicken or shrimp.
  • Vegetarian: Omit ground pork and use ½ lb. extra-firm tofu, liquid pressed out.
  • Gluten Free: Omit soy sauce and use tamari or coconut aminos.
  • Rice: Instead of cooking rice, use 1 bag Trader Joe’s cooked frozen rice. Allow to cool.
  • Carrots + Peas: Replace fresh carrots and peas with 1 cup frozen carrot and pea mix.

MAKE AHEAD / WEEKEND PREP:

  • Make rice as listed above, separating the rice from chow mein noodles. Just before eating, top with a squeeze of lime and crunchy noodles on top.

Nutrition

Calories: 302kcal | Carbohydrates: 24g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 732mg | Potassium: 313mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2024IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 2mg