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Pineapple Fried Rice

Sweet pineapple, scrambled eggs, peppers, and onions fried up with Jasmine rice in a flavorful garlicky soy ginger sauce.

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13 people Yepped this recipe

servings: 4

total time: 30 minutes

added on 05/22/2018

recipe by: Rae

INGREDIENTS

Sauce:
1 TBSP garlic, peeled and minced
1 tsp ginger root, peeled and minced
1/4 cup soy sauce
1/4 cup sherry wine
1 TBSP rice vinegar
1 TBSP sriracha sauce
1 TBSP sesame oil
1/2 cup water
Rice:
1 TBSP cooking oil
4 large eggs, beaten
1 cup diced red and yellow peppers
1/2 cup diced red onion
3 green onions, sliced on the bias
2 cups pineapple chunks
6 cup cooked Jasmine rice, cold

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DIRECTIONS

Whisk together all the ingredients for the sauce in a bowl and set aside.
Heat a large wok or large skillet over high heat and add the oil. Add the eggs and use a wooden spatula to move them around as they cook, just like scrambled eggs.
Once the eggs are scrambled add the peppers, onions, green onions, and pineapple and cook for 3-4 minutes or until softened.
Add the sauce and bring to a rapid boil.
Add the rice and stir together until the rice is well coated in sauce. Continue to cook on high heat until all the sauce has been absorbed and the rice begins to fry and sizzle a bit.
Serve with more sriracha and green onions if you wish.

NOTES

Substitute 1/4 of the water for 1/4 cup pineapple juice if you have it available to make it a little sweeter.

Great topped with pork, chicken, fried tofu.

13 people Yepped this recipe

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