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Fried Rice with Pineapple and Almonds

Fried Rice with Pineapple and Almonds

A quick and easy side dish for any day of the week.
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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
  • ┬╝ 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.