Pineapple Fried Rice
Servings: 4 servings
Calories: 338kcal
Ingredients
- 3 cups (585 g) cooked Jasmine rice, preferably made the day before
- 2 tablespoons (30 mL) ghee, butter, or vegetable shortening, divided
- ½ cup (64 g) carrots, small dice
- ½ cup (58 g) onion, small dice
- ½ cup (75 g) frozen green peas
- 1 clove garlic , minced
- 2 large eggs , whisked
- 1 cup (165 g) canned pineapple chunks
- ⅓ cup (80 mL) coconut aminos
- 3 tablespoons (9 g) green onion, sliced for garnish
Instructions
- Prepare the rice a day ahead of time (if you use freshly cooked rice, it will end up mushy; using leftover rice is ideal).
- Heat a wok over high heat. Once heated, add 1 tablespoon ghee (or other cooking fat). Add the carrots and onion and stir-fry until soft, about 3 minutes. Add the frozen peas and cook another 2 minutes.
- Add the minced garlic and stir-fry for 1 minute. Add the rice to the wok, along with the remaining ghee/fat. Toss to combine.
- While the fried rice is cooking, scramble the eggs in a separate pan. If you want to limit dishes, you can do this step first in the wok, and set aside.
- Add the pineapple chunks to the fried rice, along with the coconut aminos. Continue to stir-fry.
- Break the scrambled eggs into small pieces and add into the fried rice. Toss to combine. Serve, garnished with a little sliced green onion.
Nutrition
Calories: 338kcal | Carbohydrates: 53g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 499mg | Potassium: 285mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3005IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 1mg