Pineapple Fried Rice

Fried Rice is one of those things that I make fairly regularly. Why? Not just because it tastes good, but usually because at the end of the week we have leftover rice and vegetables sitting in the fridge that need to be used up before I go to the grocery store. This week, we had a pineapple from our backyard (thanks, previous tenants!) that was ripe and needed to be eaten, and I've been seeing pineapple fried rice all over the internet and I was like you know what, why not? ALSO PINEAPPLE DOES GO ON PIZZA DON'T @ ME. Fried Rice is a dish that comes together very quickly, which is why I always make it a point to have all of my ingredients prepped and ready to go before I even turn the stove on. This also makes it a great lunch, because it really only takes around 10 minutes to cook! (or makes great leftover lunch, which is what a majority of my lunches are!) As if you needed any more reasons to make this, it is also vegetarian! Remember to tag me if you make any of these recipes! Instagram- @lifewithsarahdavis Facebook- @SarahElizabeth

Author: Sarah Davis

Prep Time: 10-15 minutes

Cook Time: 10 minutes

Servings: 4

Keywords: Fried Rice, Pineapple Fried Rice, Dinner, Fast Dinner, Quick Dinner, Easy Dinner, Asian, Lunch, Fast Lunch, Quick Lunch

Ingredients:

• 1-2 cups leftover rice
• 1/2 onion
• 1/2 bell pepper (any color)
• 1 bunch of scallions
• 1 stalk of celery
• 1 carrot
• 1/2 bag frozen broccoli florets
• 1 small pineapple or 1/2 a can of pineapple
• 2 cloves garlic
• 1 teaspoons grated ginger
• 3 eggs
• 2-4 tablespoons soy sauce
• 1 teaspoon sweet chili sauce
• 2 teaspoons sesame oil
• 1 tablespoon butter
• Sriracha, salt, and pepper to taste
• Cilantro and scallions for garnish

Instructions:

1. Remember what I mentioned earlier, fried rice cooks and comes together very quickly. You want to make sure all of your ingredients are prepped and ready to go before you start. Dice your onion, bell pepper, carrot, celery, pineapple and scallions. Mince your garlic and ginger. Defrost your broccoli and cut into smaller pieces if you wish. Drain any extra water off of the broccoli. Chop cilantro and extra scallions for garnish.

2. Heat 1 teaspoon of sesame oil in a large skillet or wok on high heat. You want the heat to be high (like around 7 or 8). This allows everything to cook quickly.

3. Once the oil has heated up, add ginger and garlic to the pan and cook for 15-30 seconds. Then add onion and cook for 1 minute. Then add carrots to the pan and cook for 30 seconds. Then add celery and cook for 30 seconds. Then add bell pepper and cook for 1 minute. Then add chopped scallions cook for 30 seconds. Last, add broccoli and pineapple to the pan and cook for 30-45 seconds. Basically, you want everything to be semi-tender and have a little color.

4. Push all your cooked vegetables to one side of the pan. Crack 3 eggs on the opposite side and scramble. Once the eggs are mostly cooked. Add to the vegetables. Cook together for 30 seconds, then remove everything from the pan and set aside.

5. In your empty pan, melt butter. Add leftover rice to the butter and cook until warmed through. Then add 2-4 tablespoons soy sauce (to your liking), 1 teaspoon sweet chili sauce, and 1 teaspoon sesame oil. Mix together until everything has been well combined with the rice. Add your vegetable mixture back to the pan and mix well. Taste and add salt and pepper to your liking.

6. Serve topped with sriracha, cilantro, and extra scallions.

Notes:

1. As mentioned earlier, you can use ANY vegetables you have on hand! Feel free to omit/add things to fit what you have and your tastes. Just make sure that if you're using anything frozen, defrost and drain as much water as possible before adding it to the pan. 

2. Chicken or shrimp would be good additions if you're looking for additional protein, or if you have some leftover and need to use.