Sweet and Spicy Pineapple Fried Rice

Sweet and Spicy Pineapple Fried Rice

This pineapple fried rice works best with day-old rice and is a great way to us up leftovers. If you like things really spicy, add an extra squeeze or two of Sriracha! Recipe courtesy of howtoeat.ca.

  • Ingredients

    2 Tbsp canola oil (30 mL)

    1 clove garlic, minced (1)

    1 tsp ginger, minced (5 mL)

    1 cup thinly sliced green cabbage (250 mL)

    2 carrots, diced (2)

    1 red pepper, diced (1)

    2 cups cooked and cooled brown rice (500 mL)

    1 cup frozen peas, thawed (250 mL)

    2 large eggs, whisked (2)

    4 green onions, chopped (4)

    2 Tbsp soy sauce (30 mL)

    1 tsp Sriracha hot sauce (5 mL)

    1 cup chopped pineapple, fresh or frozen (250 mL)

    1/4 cup chopped cilantro (60 mL)

    1/4 cup cashews, optional  (60 mL)

  • Directions
    1. Preheat a large non-stick wok or skillet over medium-high heat and add 2 Tbsp canola oil. Add garlic and ginger, and cook for 1 minute, until fragrant.
    2. Add cabbage, carrots and red pepper. Cook for 3 to 5 minutes or until vegetables begin to soften.
    3. Add rice and frozen peas. Stir until evenly mixed. Move ingredients to the edge of the wok, making a well in the centre of pan and pour in whisked eggs. Gently stir eggs in centre of pan until cooked through. Add green onions and stir to combine.
    4. In a small bowl, mix together soy sauce and Sriracha. Remove from heat, add pineapple and soy sauce mixture. Stir to combine.
    5. Top with cilantro and cashews (optional) and serve immediately.

Nutritional Analysis

Serving Size
1 cup
Total Fat
9.8 g
Saturated Fat
1.5 g
64 mg
226 mg
30.6 g
4.5 g
7.7 g
7.3 g
372 mg