Pineapple Fried Rice Recipe

I love experimenting with dishes that offer a delightful balance of flavors. My version of Hawaiian Pineapple Fried Rice features cold jasmine rice, tangy pineapple, lightly beaten eggs, and crisp veggies. Fragrant garlic, soy sauce, and white pepper blend harmoniously to make every bite simply unforgettable.

I first stumbled upon this Pineapple Fried Rice recipe when I was looking for something a little different – a dish that mixes sweet and savory in a way you never expect. I use 2 cups of cold cooked jasmine rice (day-old works best), add in 1 cup of diced fresh pineapple, and toss in 2 lightly beaten eggs for that rich texture.

I also mix in 1 cup of mixed veggies like peas, diced carrots, and corn along with 1/2 cup chopped onion and 3 cloves minced garlic. I usually splash in 2-3 tbsp soy sauce and sometimes a bit of fish sauce if im feeling adventurous.

Finishing it off with roasted cashews and green onions gives it a fun crunchy contrast. This method gives the dish a feel reminiscent of other unique Asian and Hawaiian pineapple recipes i have tried over the years and im excited for you to taste it too.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First off, when i want something sweet and savory i always end up making my pineapple fried rice. Its a total treat even on those busy nights when i dont have much time but still want something delish.

1. I love how the pineapple adds a bright, sweet flavor that perfectly balances the salty soy sauce.
2. I really enjoy the crunch from the roasted cashews which gives the dish an awesome texture.
3. I like that its super easy to throw together even if my cooking isnt perfect sometimes.
4. I appreciate how the mix of veggies and scrambled eggs makes every bite interesting and satisfying.

This dish always makes me feel like i am treatin myself to something special even when i just need a quick meal. The flavors come together in a way that feels both fresh and comforting and i usually find myself making it over and over again.

Ingredients

• Jasmine rice is a great carb source that gives a light texture and hearty base.
• Pineapple adds a fresh, tangy sweetness along with vitamins and fiber.
• Eggs supply protein and help bind all the flavors together in the pan.
• Mixed veggies like peas, carrots and corn deliver fiber, vitamins and bright color.
• Garlic infuses a deep flavor and boosts the dish with its health perks.
• Cashews offer a crunchy texture along with healthy fats for a richer bite.
• Soy sauce adds a salty umami depth that ties all the ingredients together.

Ingredient Quantities

• 2 cups cold cooked jasmine rice (day-old is best)
• 1 cup diced fresh pineapple (or drained canned if you dont have fresh)
• 2 large eggs, lightly beaten
• 1 cup mixed veggies like peas, diced carrots, and corn
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 2-3 tbsp soy sauce
• 1 tbsp fish sauce (this one is optional)
• 1/2 tsp ground white or black pepper
• 1-2 tbsp vegetable oil
• 1/4 cup roasted cashews (adds a nice crunch, you can skip it if you want)
• 2 green onions, sliced
• Fresh cilantro for garnish (also optional)

How to Make this

1. Heat the vegetable oil in a large skillet or wok over medium-high heat and add the chopped onions and minced garlic. Cook until they become soft and fragrant.

2. Pour in the lightly beaten eggs and scramble until they just start to set, then push them to one side of the pan.

3. Add the mixed veggies (peas, diced carrots, and corn) to the same pan and stir everything together so the veggies start to soften.

4. Mix in the diced pineapple and continue to stir-fry for another 2 minutes.

5. Add the cold cooked jasmine rice to the skillet, stirring well to break up any clumps and get all the ingredients mixed up evenly.

6. Drizzle the soy sauce and fish sauce (if using) over the rice and sprinkle in the ground white or black pepper, stirring constantly so the sauces spread out evenly.

7. Toss in the roasted cashews and stir them in to add a crunchy texture.

8. Let the mixture cook for another couple of minutes so the flavors can combine well.

9. Stir in the sliced green onions and remove the pan from the heat.

10. Garnish with fresh cilantro if desired and serve hot. Enjoy your sweet and savory pineapple fried rice!

Equipment Needed

1. Stove
2. Large skillet or wok
3. Spatula or wooden spoon
4. Mixing bowl
5. Cutting board
6. Sharp knife
7. Measuring cups and spoons
8. Serving bowl or plate

FAQ

Pineapple Fried Rice Recipe Substitutions and Variations

• Instead of day-old jasmine rice, you can use day-old brown rice or even basmati if you prefer a nuttier flavor
• If you’re out of fresh pineapple, try substituting with ripe mango or even papaya for a similar tropical sweetness
• Not a fan of eggs? You can swap them out with firm tofu cubes or a scrambled tofu version for a vegan style
• If you don’t have fish sauce, mix a bit of extra soy sauce with a pinch of salt and a squeeze of lime for that umami kick
• If roasted cashews are hard to come by, you can use roasted peanuts or almonds to add a crunchy meal variation

Pro Tips

Here are a few pro tips that might really elevate your dish:

1. Use day-old cold rice whenever possible. Fresh rice tends to clump up and get mushy, so keeping it in the fridge overnight works wonders.
2. When adding the eggs, try cooking them on one side of the pan first and then stirring them slowly into the mix. This way they turn out nice and fluffy and combine better with the veggies.
3. Take your time with the garlic and onions. Let them really sweat and get soft so their flavors build a better base for your fried rice.
4. Toss the roasted cashews in at the very end. This helps them keep their crunch, giving your dish that extra texture kick.