We eat a lot of homemade fried rice in our house. It’s the better version of ramen for us. What I mean is that fried rice is such a cheap meal that I can’t help but make it two to three times a month. I really like this pineapple fried rice because it is a twist on traditional fried rice but way better. The caramelized pineapple, saltines from the soy sauce, heat of the sriracha, and the crunch of the cashews are just amazing in one bowl.
Usually when fried rice is on the menu for the week, I try and make the cooked, white rice the day before or even two days before and store it in the fridge. It just makes this an even faster meal to do that step beforehand. If you cook it at the same time as making the ingredients for the fried rice, it will be just as fast. We usually eat fried rice with store bough pot stickers. I know they’re not homemade, but they still taste just as good. I never used to like pot stickers, and now I am crazy about them, and I am constantly buying different brands to see which ones are the best.
Even though tomorrow is Monday and I have to go back to work, the bright side is that I get to eat this tomorrow, which might help me get through Monday 🙂
- 2-3 tablespoons vegetable oil or coconut oil, divided
- 2 eggs, whisked
- 2 cups chopped fresh pineapple
- 1 large red bell pepper, diced
- 3 green onions, thinly sliced
- 4 cloves garlic, minced
- ¾ cup unsalted cashews, lightly chopped
- 2 cups cooked ( I use long-grain jasmine rice)
- ¼ cup reduced-sodium soy sauce
- 2 teaspoons sriracha ( or more to taste)
- ¼ cup cilantro, chopped
- Start by beating the eggs in a bowl. Heat a large wok or non-stick frying pan over medium-high heat. Make sure the pan is hot, at least on for 2 minutes. Pours the eggs into the pan, stir until the eggs are scrambled. Once cooked,transfer the eggs to a large plate or bowl. If needed carefully wipe out the pan with a paper towel.
- Add one tablespoon of oil to the pan and add the pineapple. Stirring pretty consistently until the pineapple starts to caramelize, about 4-5 minutes. Add the red pepper and cook for another 2-3 minutes. Then add the green onion and garlic. Continue to stir and only cook for 1 more minute. Then transfer the the pineapple mixture to the plate of eggs.
- Add the remaining 1 tablespoon of oil to the pan. Pour in the cashew and cook, stirring constantly, about 30 seconds. (be careful they can burn quickly) Add in the soy sauce and sriracha,and cilantro, stir, Then add the rice to the pan and stir to combine. Stir and cook for about 1-2 minutes. If the rice came out of the fridge it might take a few more minutes for it to completely get hot.
- Pour the egg pineapple mixture back into the pan. Stir until everything it warmed through. Serve warm, and garnish with more cashews or cilantro.
Recipe adapted from Cookie +Kate