Pineapple Ginger Fried Rice

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
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Pineapple Ginger Fried Rice is a delightful twist on a classic dish, combining sweet and spicy flavors for a vibrant meal. It's perfect for a quick weeknight dinner or an impressive side dish for entertaining.

Ingredients for Pineapple Ginger Fried Rice

Vegetable oil is the base for frying and helps to cook ingredients evenly without sticking. Eggs add protein and richness, making the dish both satisfying and nutritious. Ginger and garlic are the aromatic heroes, providing a fresh and spicy kick. Pineapple chunks introduce a sweet contrast to the savory elements. Cold cooked rice is perfect as it holds its shape better than freshly cooked rice, preventing mushiness. Soy sauce adds depth and umami, while sesame oil gives a distinct nutty aroma. The frozen peas and carrots mix contributes color and nutritional balance. Scallions offer a fresh, mild onion flavor, and roasted cashews lend a satisfying crunch. Finally, salt and pepper bring everything together, enhancing all the flavors.

Tips & Tricks

  • Use day-old rice for the best texture; freshly cooked rice can be too moist and sticky.
  • If you love a bit of heat, add some chili flakes or a splash of hot sauce.
  • Caramelizing the pineapple enhances its sweetness, so don't rush this step.

Serving Suggestions

Pineapple Ginger Fried Rice pairs beautifully with grilled chicken or shrimp for a more substantial meal. For a vegetarian option, add some sautéed tofu. A side of pickled vegetables can also complement the flavors nicely.

Frequently Asked Questions

Can I use fresh ginger instead of minced?
Yes, freshly grated ginger can add even more zest. Just use the same amount.
What if I don't have sesame oil?
You can skip it or substitute with a small amount of peanut oil for a nutty flavor.
Can I use other vegetables?
Absolutely! Bell peppers, corn, or broccoli would be great additions.

Pineapple Ginger Fried Rice Recipe Walkthrough

Start by heating a tablespoon of vegetable oil in a large skillet over medium-high heat. Pour in the beaten eggs, gently scrambling them until they're fully cooked. Remove the eggs from the skillet and set them aside on a plate.

In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the minced ginger and garlic, stirring them around for about 30 seconds until they're fragrant but not browned.

Add the pineapple chunks next, giving them a good stir for another 2 minutes, letting them caramelize slightly. This step really brings out the sweetness of the pineapple.

Now, introduce the cold cooked rice to the skillet. Break up any clumps with your spatula, ensuring the rice is evenly distributed. Stir in the soy sauce and sesame oil, coating the rice thoroughly.

Add the frozen peas and carrots to the party, stirring everything together for 3-4 minutes until the vegetables are tender and the rice is warmed through.

Return the scrambled eggs to the skillet, along with the chopped scallions and roasted cashews. Mix everything well until all the ingredients are combined. Season with salt and pepper to taste.

Serve immediately and enjoy the symphony of flavors and textures.

Why You'll Love This Recipe

  • It's a one-pan wonder, meaning minimal cleanup.
  • The sweet pineapple paired with zesty ginger brings a unique flavor punch.
  • Uses leftover rice, making it an economical choice.
  • Quick to prepare, ready in under 30 minutes.

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

Step-by-step 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.

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