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!
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.