Pineapple Fried Rice

5 from 1 vote

This easy, sweet, and savory Hawaiian-inspired fried rice, fragrant with garlic, ginger, and scallions, is a great side dish for any Asian meal.

Prep Time20

Cook Time10

Total Time30

Course: Side Dish

Cuisine: Asian, Southeast Asian

Servings: People

2 tablespoons vegetable oil
Salt and freshly ground pepper (to taste)
3 cups cooked white rice
1 tablespoon peeled and minced ginger
1 teaspoon finely minced garlic
3 tablespoons low-sodium soy sauce
1 cup peas (fresh or frozen)
½ cup thinly sliced scallions (white and light green parts; plus more for garnishing)
2 cups small-diced pineapple (either fresh or canned pineapple in juice, drained)
3 large eggs (beaten)

Heat the oil in a large wok or skillet over high heat. Add the cooked rice and cook, stirring occasionally until is coated in the oil and starting to get a little toasty, about 3 minutes.
Add the ginger and the garlic and stir for 1 minute. Add the soy sauce, peas, 1/2 cup scallions and pineapple and stir until everything hot and well combined.
Shove the rice mixture to one side of the pan, leaving some empty space. Pour the beaten eggs into the space you’ve cleared in the pan. Stir the eggs until they are scrambled, without allowing them to blend into the rice just yet, and then stir so that the cooked eggs get incorporated into the mixture.
Serve right away, sprinkled with extra scallions.

This is a vegetarian dish (leave out the eggs for a vegan pineapple fried rice!), but if you want to add some cubed chicken or pork (or ham), you should go for it.

The vegetables are also really just suggestions — you can add in small-diced carrots, celery, zucchini, summer squash, eggplant, corn kernels, sliced baby corn, whatever is hanging out in your fridge or pantry. It’s a great way to use up those odds and ins in the vegetable bin.

Leftover stir-fried rice can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a pan on the stovetop over medium heat.