An easy and quick weeknight meal that is cheaper, healthier, and tastier than takeout!
I love pineapple fried rice. There are many variations of this fried rice, which is my favorite. The pineapple pieces are huge every time I get pineapple fried rice in a restaurant or when I order it from takeout. This is my biggest pet peeve. I had to create a home version for you to enjoy.
This version is loaded with pineapple pieces that are conveniently sized to be eaten in bite-sized chunks. They burst with their sweet, juicy juice. This is a super-easy recipe that can be used to use up leftover vegetables.
You can use any protein you like – ham ch, chicken,rimp – or even just pineapple if you want to keep it vegetarian. You’ll get the perfect combination of sweet and spice flavors once you drizzle that Sriracha goodness on top. This makes great leftovers for the next day.
- Three tablespoons soy sauce
- Sesame Oil 1 Tablespoon
- Ginger powder, 1/2 teaspoon
- 1/4 teaspoon white pepper
- Olive oil two tablespoons
- Two cloves garlic, minced
- One onion, diced
- Peel and grate two carrots
- Half a cup of frozen corn
- Half a cup of frozen peas
- 3 cups of brown rice
- Can or fresh, 2 cups of diced pineapple
- Half a cup of diced ham
- Green onions, two slices
- In a small dish, combine the soy sauce with sesame oil and ginger powder. Set aside.
- Over medium heat, heat olive oil in a large wok or skillet. Stirring often, add the garlic and onions to the pan and cook until they are translucent (about 3-4 minutes). Stir in the carrots, peas, and corn, and continue to cook, stirring constantly until vegetables are soft, approximately 3-4 minutes.
- Stir in the rice, pineapple, ham, and green onions. Stir constantly and cook for 2 minutes, stirring continuously.
- Serve immediately