Pineapple Fried Rice
Prep time
Cook time
Total time
Serves: 3-4
  • 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
  • Garnishing:
  • Cilantro
  • Cashews
  1. 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.
  2. 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.
  3. 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.
  4. 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 by Two Sisters Kitchens at