Prep time: 12 mins
Cook time: 8 mins
Total time: 20 mins
Here’s an easy and yummy lunch idea: pineapple fried rice. It is a great way to put some sparkle in your leftover rice. I’m a big fan of fried rice. Cooking over higher heat seals in all the natural flavors of the pineapple and leaves your rice with a subtle crispness. This stir-fry is a great meatless choice and everyone in my family loved it! Once your food hits the stove, it’s done in under 10 minutes. Quick and easy!
- 1½ cups fresh pineapple
- ½ sweet red bell pepper
- ½ onion
- 1 Tbsp ginger
- 1 garlic clove
- 2 Tbsp soy sauce, or to taste
- 2 cups cooked white rice, cold (=1 cup uncooked white rice with 1 Tbsp butter & ¼ tsp salt)
- 1 tsp sesame oil, optional (but highly recommended)
- 2 Tbsp green onions
- 1 Tbsp sesame seeds, optional
- Rinse rice thoroughly and cook according to package instructions. We used a rice maker and added 1 Tbsp butter and ¼ tsp salt then let it cool completely. This works best with cooled, leftover rice. Don’t use warm or hot rice or it will get sticky.
- Prep your vegetables before firing up the stove. You won’t have time to chop between steps.
- Heat a heavy-bottomed skillet or wok over medium heat, then swirl in 2 Tbsp oil. Add diced onion and cook about 1 minute or until softened. Next toss in pressed garlic and grated ginger and saute another minute, stirring constantly.
- Increase heat to med/high and add diced bell pepper with pineapple and continue to saute everything for 3-5 minutes or until golden, stirring frequently.
- Add 2 cups cooked rice and 2 Tbsp of soy sauce, or to taste. Continue to stir over the heat another minute or until soy sauce is well blended in.
- Turn off the heat stir in 1 tsp sesame oil, or to taste.
- Plate the rice and sprinkle each bowl with some chopped green onions and sesame seeds if desired and serve warm.