Description
This vibrant Pineapple Fried Rice recipe brings a perfect balance of sweet pineapple and savory sauces, combined with fresh vegetables and jasmine rice for a deliciously satisfying meal ready in just 30 minutes. A quick, colorful, and flavorful dish ideal for a weeknight dinner or a festive gathering.
Ingredients
Main Ingredients
- 1 tbsp olive oil or vegetable oil
- ½ onion, chopped
- ½ tsp salt
- ¼ tsp pepper
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 1-inch piece of ginger, minced
- 3 cups cooked jasmine rice
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1½ cups fresh or canned pineapple pieces
Garnishes & Optional
- Chopped green onion
- Chopped cashews
- Sriracha (optional)
Instructions
- Saute Aromatics: Heat the oil in a large skillet over medium heat. Add the chopped onion, salt, and pepper. Cook for 2-3 minutes until the onion softens.
- Add Bell Pepper: Stir in the chopped red bell pepper and continue cooking for 3-4 minutes until it becomes tender.
- Add Garlic and Ginger: Mix in the minced garlic and ginger. Cook for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
- Incorporate Rice and Sauces: Add the cooked jasmine rice along with the soy sauce and oyster sauce. Stir well to combine all ingredients evenly.
- Add Pineapple: Gently fold in the pineapple pieces. Allow the mixture to heat through for a couple of minutes.
- Adjust Seasoning and Garnish: Taste and season with additional salt, pepper, or soy sauce if desired. Remove from heat and top with chopped green onions and cashews. Drizzle with sriracha if you like some heat.
Notes
- Use day-old jasmine rice for best texture and less clumping.
- Oyster sauce adds savory depth; substitute with mushroom sauce for a vegetarian option.
- Add cooked shrimp, chicken, or tofu for protein variations.
- Adjust sriracha quantity to control the spiciness.
- For a gluten-free version, use tamari or gluten-free soy sauce.
