Pineapple Fried Rice

Dec. 10, 2019

Prep Time: 5 minutes            Cooking Time: 10 minutes 
Equipment: large pan, medium pot, large plate, small bowl, spatula, can opener
Servings: 3           Serving Size: 1  

 

Ingredients: 

1 cup cooked long grain brown rice Cooking oil spray 

1 clove garlic, minced

2 cups frozen mixed vegetables (carrots, peas, corn), thawed

½ cup canned pineapple chunks

2 eggs Salt and Pepper (to taste)

2 tablespoon Tamari/soy sauce

1 teaspoon sesame oil Sriracha (optional) 

*Note use canned pineapple in water or 100% pineapple juice
 
 
 
Instructions: 

1. Cook rice according to package

2. Coat skillet with cooking oil on medium high heat. Add vegetables, garlic. Sauté for 2-3 minutes. Set aside. 

3. Spray skillet with cooking oil. Whisk 2 eggs in a small bowl with a fork. Scramble in pan. 

4. Add rice, vegetables, soy sauce, sesame oil, and pineapple. 

5. Cook 2-3 minutes and stir until well combined. Add salt and pepper to taste. Top with sriracha!  

 

Variations: 

  • Rice can be whatever type you like! We use brown rice because it is a complex carbohydrate; slow releasing sugars and sustained energy.
  • Sauce can be switched out with regular soy sauce, coconut aminos, or any kind of Asian dish sauce.
Pineapple Egg Fried Rice.pdf