Pineapple Fried Rice II

Pineapple Fried Rice II

101
LILFOODCRITIC 0

"Exotic flavors blend together to create this crowd-pleasing favorite. Contains pineapple, ham, peas, green onion and eggs."

Ingredients

1 h 5 m {{adjustedServings}} servings 374 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 2001 mg
  • 80%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.
  2. Heat sesame oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok.
  3. Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.

Footnotes

  • Cook's Note:
  • Vegetable oil can be substituted for sesame oil when stir-frying. To keep rice from sticking, make sure wok is very hot and well oiled.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

101
  1. 134 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is a good recipe although I've tweaked it around to make it just like in our favorite Thai restaurant: add chicken and/or shrimp as well as the ham. I season the chicken with oyster sauce a...

So good! I used jasmine rice and cooked it with coconut milk instead of water. I also substituted shrimp for the ham and added raisins and cashews. Yummy. My husband raved and raved about it...

This was a real hit at our house. I cooked the rice in the rice cooker. I omitted the salt as the soy is very salty. I added yellow and red bell peppers. Very good.