Pineapple Ginger Fried Rice
A tropical twist on classic fried rice with juicy pineapple and zesty ginger, perfect for a refreshing and vibrant meal that captures the essence of a tropical getaway.
Prep time: 10 minutesCook time: 15 minutesServes: 4
Ingredients
2 tablespoons vegetable oil
3 large eggs, beaten
1 tablespoon ginger, minced
2 cloves garlic, minced
1 cup pineapple chunks, fresh or canned
4 cups cold cooked rice
2 tablespoons soy sauce
1 teaspoon sesame oil
1 cup peas and carrots, frozen mix
3 scallions, chopped
1/4 cup cashews, roasted
Salt and pepper to taste
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beaten eggs and scramble them until fully cooked. Remove the eggs from the skillet and set aside.
2. In the same skillet, add the remaining vegetable oil and sauté the minced ginger and garlic until fragrant, about 30 seconds.
3. Add the pineapple chunks to the skillet and stir-fry for another 2 minutes until slightly caramelized.
4. Add the cold cooked rice to the skillet, breaking up any clumps.
5. Stir in the soy sauce, sesame oil, and the frozen peas and carrots. Cook for 3-4 minutes or until the vegetables are tender.
6. Return the scrambled eggs to the skillet along with the chopped scallions and roasted cashews. Stir well to combine all ingredients.
7. Season with salt and pepper to taste and serve immediately.
Storage
Store the fried rice in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a skillet over medium heat, adding a splash of water if needed to prevent drying out, or microwave on medium power until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
