Fried Rice with Pineapple and Almonds
A quick and easy side dish for any day of the week.
Fried rice is so easy to make and with just a few ingredients white rice is transformed into a delicious side dish or even a meal.
It’s a great way to use up leftover white rice too.
Make it meatless, or change it up and add your favorite meat with it for a quick and easy one-skillet meal.
I’m always amazed at how fast white rice turns into a completely different dish when it’s lightly fried with soy sauce.
I especially like how good it smells when it’s cooking.
And it lasts nicely in the fridge too and is great for reheating in the microwave for a quick snack, side dish, or even a light lunch.
When I make white rice I like to cook extra and then store it in a plastic freezer zipper bag in the freezer.
Then all I have to do is thaw it out and make fried rice with it for a quick and easy side dish.
This version of fried rice has chunks of pineapple in it which is such a nice treat along with the soy sauce and other veggies in the dish.
Here are more recipes with pineapple you may like “Grilled Cilantro Burgers with Teriyaki and Pineapple“, “Cherry Pineapple and Mandarin Orange Ambrosia” and “Pineapple Boat Fruit Salad“.
Let’s check out the ingredients.
Cooked white rice, pineapple chunks, whole or cut almonds, onion, garlic, ginger root, frozen peas and chopped carrots, egg, soy sauce, sesame oil, canola oil, salt, pepper, Chinese pea pods or cilantro for garnish
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
Dice the onion,
garlic, and ginger root (peeled ginger root).
Coarsely chop the almonds and set aside.
Heat a large skillet on medium heat and add canola oil.
Add the onions and stir.
Add the garlic and ginger root. Stir.
Add the rice and stir.
Add the soy sauce…
…sesame oil, and stir.
Add the peas and carrots, and stir.
Continue stirring for 4 minutes.
Using a heat proof spatula, move the ingredients to the sides of the pan so the center of the pan is empty.
Add the beaten egg to just the middle of the pan.
Using a spatula or wooden spoon, stir the egg just in the center of the pan as it scrambles.
When the egg is scrambled, stir it in with all of the ingredients.
Add the pepper and salt, and stir.
Add the pineapple chunks and stir.
Remove from the heat and add the almonds. Stir.
Top with sliced Chinese pea pods (or chopped cilantro) and serve while warm and…
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More Recipes With Rice You May Like:
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- 2 cups cooked white rice
- 1/2 cup diced onion
- 2 tablespoons canola oil
- 1 clove garlic peeled and diced
- 1/2 teaspoon peeled and diced ginger root
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 1 cup frozen peas and chopped carrots thawed
- 1 egg scrambled
- 4 dashes ground black pepper
- 4 dashes salt or salt to taste
- 3/4 cup canned pineapple chunks drained
- 1/2 cup coarsely chopped raw or toasted almonds
- ¼ cup sliced (widthwise) fresh Chinese pea pods or chopped cilantro
- Heat a large skillet on medium heat and add canola oil. Add the onions, garlic and ginger root, and stir.
- Add the rice and stir. Add the soy sauce and sesame oil. Stir together. Stir in the peas and carrots. Continue stirring for 4 minutes.
- Using a heat proof spatula, move the ingredients to the sides of the pan so the center of the pan is empty.
- Add the beaten egg to just the middle of the pan. Using a spatula, stir the egg just in the center of the pan as it scrambles.
- When the egg is scrambled, stir it in with all of the ingredients. Add the pepper and salt. Stir.
- Add the pineapple chunks and stir. Remove from the heat and stir in the almonds.
- Top with sliced Chinese pea pods or chopped cilantro and serve while warm.