Fried Rice with Pineapple and Almonds
A quick and easy side dish for any day of the week.
Ingredients
- 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
- 1/4 cup sliced (widthwise) fresh Chinese pea pods or chopped cilantro
Instructions
- 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.