Quick Pineapple Fried Rice

This vibrant pineapple fried rice balances sweet, savory, and spicy flavors in every bite. The juicy pineapple chunks add a tropical sweetness that perfectly complements the umami-rich soy sauce and the subtle heat from the chili.

Ingredients

• 3 cups rice (cooked, preferably day-old)
• 2 tablespoons vegetable oil
• 2 eggs (beaten)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 red bell pepper (diced)
• 1 cup fresh pineapple (cubed)
• 1 cup frozen peas and carrots (thawed)
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional)
• 1 teaspoon curry powder
• 0.25 teaspoon red pepper flakes (adjust to taste)
• 3 green onions (sliced)
• 0.25 cup cashews or peanuts (chopped)
• fresh cilantro (for garnish, optional)
• lime wedges (for serving)

Instructions

1. If you don't have leftover rice, cook rice according to package directions and let it cool completely.
2. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set, about 30 seconds. Remove eggs to a plate.
3. Add remaining oil to the wok. Add onion and cook until translucent, about 2 minutes.
4. Add garlic and cook until fragrant, about 30 seconds.
5. Add bell pepper and cook for 1 minute until slightly softened.
6. Add pineapple chunks and peas and carrots. Stir-fry for 2 minutes.
7. Add rice, breaking up any clumps with your spatula.
8. Sprinkle curry powder and red pepper flakes over the rice and stir to combine.
9. Pour soy sauce and fish sauce (if using) around the edges of the wok and toss everything together.
10. Cook, stirring occasionally, until rice is heated through and slightly crispy, about 3-4 minutes.
11. Add the scrambled eggs back to the wok and toss to combine.
12. Stir in green onions and nuts.
13. Serve hot, garnished with cilantro if desired and lime wedges on the side.

Notes