Pineapple Fried Rice

Pineapple Fried Rice

Recipe by Sandra MyersCourse: Lunch, DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time






  • 6 cups cooked jasmine rice

  • 1 1/4 cups diced pineapple

  • 3 large eggs, whisked

  • 3 tablespoons soy sauce or tamari

  • 1 cup diced yellow onions

  • 1/2 large red pepper, diced

  • 1 large carrot, peeled and diced

  • 1/2 cup (70g) frozen peas

  • 3 tablespoons safflower oil, divided

  • 1 teaspoon turmeric

  • 1 1/2 teaspoons ground coriander

  • 1 1/2 tablespoons brown sugar

  • 2 scallions, sliced

  • 3 tablespoons chopped basil

  • pinch of salt

  • 1/2 teaspoon ground white pepper (optional)


  • Heat 1/2 tablespoon of oil in a large sauté pan over medium-high heat.
  • Add whisked eggs and scramble with a spatula. Stir about 30 seconds to 1 minute until they are cooked. Transfer eggs to a plate and set aside. Wiped down skillet, if needed.
  • Add remaining oil to skillet and heat over medium-high heat. Add onions and a pinch of salt. Stir and cook until onions start to soften, about 2 minutes.
  • Stir in red pepper, carrots and peas and cook for another 2 minutes. Add turmeric and coriander and stir until vegetables are coated with spices.
  • Add rice and mix well with vegetables. Stir and cook for about 1 to 2 minutes.
  • Quickly whisk soy sauce (or tamari) with brown sugar and pour in a small bowl. Pour sauce over rice. Add white pepper, if using, and stir until well incorporated.
  • Add eggs, pineapple and sliced scallions to rice and stir to distribute.
  • Turn off heat and mix in chopped basil. Serve immediately!
Pineapple Fried Rice
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