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Pineapple Fried Rice

by Jaré Cervantes

PINEAPPLE FRIED RICE 🍍

This Pineapple Fried Rice is delicious & colorful, and a great way to change up your  usual meal prep! This recipe makes a large batch, so you'll have plenty of leftovers that will keep for a few days in the fridge or even longer in the freezer.

There is so much flavor in this dish, it's:

  • savory
  • sweet (from the pineapple)
  • spicy (you can tone it down or amp up the spice, depending on how much Sriracha you use in the sauce)

Tips:

  • You can swap in any vegetables you have on hand, like bell pepper or broccoli.
  • Pick your favorite protein source, like tofu or tempeh. 
  • Day old rice works great, but you can also use fresh rice that has cooled. Either brown or white rice are fine to use.

Recipe adapted from Veggie Society

Prep: 10 min / Cook: 20 min

Ingredients

  • 4 cups cooked Brown Rice, chilled
  • 2 cups Pineapple Chunks, fresh or frozen
  • 1/2 Red Onion, diced
  • 3/4 cup shelled Edamame (or green peas)
  • 1 cup Purple Cabbage, shredded
  • 1/2 cup Shredded Carrots
  • Garnishes: lime juice, sesame seeds, scallions

Stir Fry Sauce

  • 4 tbsp soy sauce or liquid aminos
  • 1.5 tbsp maple syrup
  • 1 tsp garlic powder
  • 3/4 tsp Sriracha
  • 1/2 tsp ground ginger

Instructions

  1. Cook your protein of choice and set aside.
  2. Dice the onion, shred the cabbage & set out all the ingredients you’ll need. This recipe moves quickly!
  3. In a small bowl whisk together all the stir-fry sauce ingredients and set aside.
  4. Heat a large skillet over medium heat. Add non-stick spray or little drizzle of cooking oil.
  5. Add the pineapple chunks & stir fry until little caramelization takes place. Transfer to a bowl.
  6. Add the onion to the hot skillet stirring quickly until it starts to get translucent. If you feel the pan is getting too hot and anything sticks just add a little splash of water. Scoop out the onion and reserve in the bowl with the pineapple.
  7. In the same skillet, add the edamame (or peas) and let it defrost, stirring frequently.
  8. Add the purple cabbage and stir fry just a minute or so until it starts to wilt. Then add the shredded carrots, plus the reserved pineapple and onion.
  9. Add the cooked rice to the skillet and pour in the sauce. Remove from heat and gently mix everything together.
  10. Serve in a bowl with your cooked protein. Garnish with chopped scallions, sesame seeds & a fresh lime juice to make all the flavors really pop. Enjoy!
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