Pineapple Fried Rice

5 from 8 votes

Juicy pineapple chunks are stir-fried with crispy rice, edamame and fresh basil in this peanut-topped pineapple fried rice! Better than takeout and easy enough for a weeknight!

Prep Time15

Cook Time15

Total Time30

Course: Entree

Cuisine: Asian

Servings:

Calories: 392kcal

Author: Alissa

Ingredients

2 tablespoons canola oil, or high-heat oil of choice, divided
2 cups diced pineapple (1-inch pieces, about ½ of a pineapple)
4 scallions, white and green parts separated and chopped
3 garlic cloves, minced
1 teaspoon fresh grated ginger
1 medium red bell pepper, diced
3 cups cooked rice, preferably 1-2 days old and chilled
3 tablespoon soy sauce or tamari
1 tablespoon sriracha, or to taste (optional)
1 cup shelled frozen edamame, thawed
½ cup chopped fresh basil leaves
¼ cup roasted peanuts, roughly chopped

US Customary - Metric

Instructions

Place a large skillet over medium heat and coat the bottom with 1 tablespoon of the oil.
When the oil is hot, add the pineapple in an even layer.
Cook the pineapple for about 3 minutes, until the pieces begin to soften up and brown on the bottoms, flip and cook for about 3 minutes more.
Remove the pineapple from the skillet and transfer it to a plate.
Add the remaining oil to the skillet.
Give the oil a minute to heat up, and then add white parts of scallions, garlic and ginger.
Sauté about 1 minute, until very fragrant.
Raise the heat to high. Add the bell pepper and stir-fry it for about 1 minute.
Add the rice, soy sauce and sriracha (if using) to the skillet. Continue to stir-fry everything for 4 to 5 minutes, until the rice begins to dry out and crisp up in spots.
Return the pineapple to the skillet and add the edamame. Flip everything a few times to mix the ingredients.
Cook everything for about 1 minute more, just to heat up the edamame.
Remove the skillet from the heat and stir in the green parts of scallions, basil and peanuts.
Divide onto plates and serve.

Nutrition