Servings
Prep Time
Cooking Time
INGREDIENTS
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1 cup cooked White Rice (preferably a day old rice)
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Vegetables of your choice. I used 1 cup of frozen mixed vegetables
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1 cup of bean sprouts
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5 spring onions roughly chopped. Separate the white from the green part when chopping
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Fresh ginger and garlic finely minced
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2 eggs beaten
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1/4 cup of canned pineapple chunks (washed and drained from the juice)
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1 Tablespoon of sriracha sauce
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2 tablespoons of tamari sauce or you can use soy sauce
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2 tablespoons of thai red chili sweet sauce
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1 tsp of rice wine vinegar
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1 tsp of white pepper. You can use black pepper if you don’t have white pepper
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Salt to taste
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1 Tablespoon of sesame oil. You can use vegetable oil too
Pineapple Fried Rice is a full meal in itself and hearty enough for a Meatless Monday!!! It makes a perfect dish with leftover rice. You can make it your way by adding vegetables of your choice and for protein you can add Tofu too. I kept it simple as my kids enjoy it this way!
- Heat the oil in a wok and scramble the eggs when the wok is piping hot
- As soon as the egg is done, add fresh ginger and garlic, mix for 30 seconds and add the white part of spring onions
- Cook for 1 minute and add all the vegetables including the pineapple and the green part of spring onions (reserve some for garnish)
- Mix really well on hight heat
- Add all the sauces, vinegar, salt and pepper
- Mix the sauce with all the vegetables and pineapple really well stirring your wok. I recommend you do a taste check at this point to adjust any seasonings.
- Add rice and mix well. Keep mixing till the rice is fully coated with the sauce.
- Garnish with spring onions and enjoy!
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