Ingredients with Measurements:
- 2 cups cooked jasmine rice
- 1 cup diced fresh pineapple
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted cashews
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
3. Add the red bell pepper and peas and stir-fry for another 2-3 minutes until tender.
4. Push the vegetables to the side of the wok and add the beaten eggs. Scramble the eggs until cooked through.
5. Add the cooked jasmine rice to the wok and stir-fry for 2-3 minutes until heated through.
6. Add the diced pineapple, soy sauce, fish sauce, brown sugar, and black pepper. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
7. Remove from heat and stir in the chopped green onions, cilantro, and roasted cashews.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 357
Fat: 14g
Carbohydrates: 49g
Protein: 9g
Sodium: 679mg
Sugar: 14g
Fiber: 3g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of cooked rice.
- Red bell pepper can be substituted with any color of bell pepper.
- Frozen peas can be substituted with any frozen vegetable.
- Vegetable oil can be substituted with any cooking oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Roasted cashews can be substituted with any type of nut or omitted for a nut-free version.
Variations:
- Add cooked shrimp, chicken, or tofu for a protein boost.
- Use quinoa instead of rice for a gluten-free version.
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Use pineapple juice instead of brown sugar for a sweeter version.
- Add diced carrots or broccoli for extra veggies.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure all ingredients are prepped and ready before starting to stir-fry.
- Stir-fry quickly and constantly to prevent sticking and burning.
- Use a wooden spoon or spatula to prevent scratching the wok or skillet.
- Adjust seasoning to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a pineapple bowl for a fun and tropical presentation.
Garnishes:
Garnish with extra chopped green onions, cilantro, and roasted cashews.
Pairings:
Pair with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
Stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth.
- If the rice is too wet, stir-fry for a few more minutes to evaporate any excess moisture.
- If the vegetables are not cooked through, stir-fry for a few more minutes until tender.
Food safety advice:
- Make sure all ingredients are properly cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Fried rice originated in China and has become a popular dish in many Asian countries. Pineapple fried rice is a Thai variation that combines sweet and savory flavors.
Flavor profiles:
Sweet, savory, and slightly tangy.
Serving suggestions:
Serve as a main dish or as a side dish to a larger meal.
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Region: Thai