For this side dish, we skip along the Pacific to Thailand. While we might not think to pair fresh pineapple and rice—this traditional Thai combination is genius. Don’t be scared by the term “fried.” As you can tell from the low amount of oil needed; it simply refers to the method of sautéing the rice with the vegetables in a wok or sauté pan.
Pineapple Fried Rice
Servings
4 Servings
Ingredients
- 1 tablespoon olive oil
- 1 cup pineapple peeled and cut into ½-inch cubes, or 1 cup canned pineapple chunks, drained
- 3 scallions chopped
- 1 clove garlic chopped
- 2 cups cooked white rice
- 1 tablespoon low-sodium soy sauce
- 1 egg
- Cilantro for garnish optional
Instructions
- Heat olive oil in a large sauté pan over medium-high heat. Add pineapple, scallions, and garlic; sauté until fragrant and slightly softened, about 5 minutes. Add rice, and sauté until warm, about 5 minutes. Add soy sauce, and stir to coat evenly. Make a well in the center of the pan, and break egg into mixture. Cook, stirring continually to evenly distribute egg, until white and yolk are set, about 4 to 6 minutes. Garnish with cilantro if desired.
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was confused at the egg – which changes the entire consistency, but it was great. My husband and company really enjoyed it. Only challenge, if not serving immediately (leave on the plata for shabbat) it needs some additional liquid. Water took out some of the taste, so next time will try it with a combination of water and pineapple juice.
awesome!
Sounds delicious. Is it good at room temperature?
My husband loves this kind of fried rice. I usually add some pine nuts, cubed and pressed tofu and ginger to it. He is always thrilled when he sees this for dinner.
wow – this looks so delicious!