Fried Rice but with simple ingredients, veggie packed and touch of sweetness! My new favorite asian side dish!
This recipe started as classic fried rice but I had pineapple on hand and thought what a perfect addition for summer and boy was I right. I diced it small and it was a subtle hint of sweetness and brought fantastic flavor to the recipe.
I paired this as a side dish to our Chicken and Broccoli Teriyaki.
To transform this into an easy entree simply add some diced chicken or shrimp to the rice. For summer I personally love shrimp. I added shrimp to my fiancés for extra protein! Perfect for kids, families, leftovers, lunch meal prep or - let's be honest - breakfast, I mean there are eggs involved here!
Pineapple Fried Rice
4 Servings | Cook ahead time: 20 minutes (rice) | Cook time: 10 minutes
Notes: If you’re looking to turn this side dish into a meal, sear some chicken or shrimp in the butter in step 2 until cooked, set aside and continue with the recipe. Add back in at step 5.
Ingredients:
1/2 tbsp butter
100g carrots, diced
100g onions, diced
100g zucchini, diced
60g green peas
3 cloves garlic, minced
3 tbsp low sodium soy sauce
1/2 tsp sesame oil
100g pineapple, diced
1/4 tsp pepper
Salt, as needed
3 green onions, diced
1 tsp oyster sauce
1 cup dry rice (as used jasmine)
2 eggs
Directions:
Cook rice according to preference. I prefer to spray a medium pot with nonstick olive oil spray and add water in a 2:1 ratio, water to rice (for this recipe 2 cups water per 1 cup dry rice). Bring the water to a boil and stir in rice. Turn the heat down to low, cover and simmer for 15 minutes. After 15 minutes, turn off the heat, fluff with a fork and let it sit without heat another 5 minutes. Set rice aside for later.
Heat butter over medium heat in a nonstick sauté pan. Add carrots, zucchini, onions and pepper and cook for 3-4 minutes until soft and tender. Add in peas, pineapple and garlic to veggies and cook another minute.
If the veggies start to stick, use a tbsp or two of water to deglaze the pan. Turn the heat down to low, push all of the veggies to the side and add in the sesame oil (Note: if you don’t trust your pan is completely nonstick you may want additional oil or to push the veggies around and spray with some nonstick olive oil spray to re-coat the pan since the rice can be sticky).
Add the rice and toss everything to combine. Allow a few seconds between tosses to allow the rice to toast a bit.
Fold in the soy sauce and oyster sauce until well combined.
Push the rice and veggies to the side to expose about 1/4 of the pan. Push the pan to the side so the heat is mainly on the exposed area. Spray the pan with nonstick olive oil spray and crack in the eggs and immediately use a fork to whisk them. Push the eggs around in the area they were cracked in with a spatula and, once cooked, turn off the heat. Use the spatula to break up the eggs and fold them into the rest of the rice.
Taste the rice and add salt to taste. Serve warm topped with green scallions.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.
