Prep Time: 18 mins | Cook Time: 12 mins | Total Time: 30 mins | Yield: Serves 4 to 6
A nice blend of sweet and savoury flavours with a more earthy taste because of the turmeric and coriander. This healthy and delicious Pineapple Fried Rice is ready in 30 minutes!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
3 tbsp safflower oil, divided (any high-heat oil works, too)
3 large eggs, whisked
1 c diced yellow onions (about 1/2 large onion)
pinch of salt
1/2 large red pepper, diced
1 large carrot, peeled and diced
1/2 c (70 grams) frozen peas
1 tsp turmeric
1 1/2 tsp ground coriander
6 c cooked jasmine rice
3 tbsp soy sauce or tamari
1 1/2 tbsp brown sugar
1/2 tsp ground white pepper (optional)
1 1/4 c diced pineapple
2 scallions, sliced
3 tbsp chopped basil
HOW TO MAKE PINEAPPLE FRIED RICE
Step 1: In a wok or large saute pan, heat half tbsp oil over medium-high heat.
Step 2: Add the whisked eggs into the hot pan and use a spatula to scramble the eggs for about 30 seconds to a minute or until the eggs are cooked. When done, transfer the cooked eggs to a plate and set aside. If needed, wipe the pan with paper towels.
Step 3: Add the rest of the 2 1/2 tbsp oil into the pan and heat over medium-high heat. Saute the onions with a pinch of salt for about 2 minutes or until the onions begin to soften. Stir in the red pepper, carrots, and peas and cook for 2 minutes more. Add in the turmeric and coriander and stir to coat.
Step 4: Now, add in the rice. Stirring for about a minute or two until cooked.
Step 5: Add the soy sauce and brown sugar in a small bowl. Mix quickly and add into the rice. if using, add the white pepper and stir until mixed.
Step 6: Add the eggs to the rice, then the pineapple and sliced scallions. Stir well.
Step 7: Turn the heat off and stir in the chopped basil.
NOTE:
To balance out the turmeric and sauce with the pineapple, add brown sugar or just leave it out.
NUTRITION FACTS:
The amount for 1/6 of Recipe: Calories: 387, Total Fat 11.3g, Saturated Fat: 1.7g, Sodium: 517mg, Cholesterol: 93mg, Total Carbohydrate: 62g, Dietary Fiber: 6g, Sugar: 10g, Protein 10.7g
Ingredients
- 3 tbsp safflower oil, divided (any high-heat oil works, too)
- 3 large eggs, whisked
- 1 c diced yellow onions (about 1/2 large onion)
- pinch of salt
- 1/2 large red pepper, diced
- 1 large carrot, peeled and diced
- 1/2 c (70 grams) frozen peas
- 1 tsp turmeric
- 1 1/2 tsp ground coriander
- 6 c cooked jasmine rice
- 3 tbsp soy sauce or tamari
- 1 1/2 tbsp brown sugar
- 1/2 tsp ground white pepper (optional)
- 1 1/4 c diced pineapple
- 2 scallions, sliced
- 3 tbsp chopped basil
Instructions
Step 1: In a wok or large saute pan, heat half tbsp oil over medium-high heat.
Step 2: Add the whisked eggs into the hot pan and use a spatula to scramble the eggs for about 30 seconds to a minute or until the eggs are cooked. When done, transfer the cooked eggs to a plate and set aside. If needed, wipe the pan with paper towels.
Step 3: Add the rest of the 2 1/2 tbsp oil into the pan and heat over medium-high heat. Saute the onions with a pinch of salt for about 2 minutes or until the onions begin to soften. Stir in the red pepper, carrots, and peas and cook for 2 minutes more. Add in the turmeric and coriander and stir to coat.
Step 4: Now, add in the rice. Stirring for about a minute or two until cooked.
Step 5: Add the soy sauce and brown sugar in a small bowl. Mix quickly and add into the rice. if using, add the white pepper and stir until mixed.
Step 6: Add the eggs to the rice, then the pineapple and sliced scallions. Stir well.
Step 7: Turn the heat off and stir in the chopped basil.
Notes
To balance out the turmeric and sauce with the pineapple, add brown sugar or just leave it out.