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I wouldn’t call this the most authentic Chinese fried rice. But I would call it many other things: tasty, filling, vegetarian, and quick!
Pineapple skeptics don’t leave yet! I’m not sure if pineapple is in Chinese dishes and I was debating adding it. In the end, I enjoyed the flavor and texture it added. I think y’all will appreciate the pineapple, however if you’re opposed, water chestnuts could be a good substitute.
What’s your favorite Chinese dish to order? I’m a big fan of lo mein – usually with vegetables, occasionally with chicken. Sometimes though I’m torn on what to order…mainly I love a side of fried rice. I’m a lover of side dishes. At restaurants, I always pick my meal based 80% on the side dish! If it comes with fries, you better bet I’m ordering it.
A wok is the preferred method to cook the rice. Seeing as I don’t own one, I used a large skillet. Do you cook with a wok? They seem more versatile than I thought, it would be nice to have deeper sides on a skillet.
This recipe is essentially your typical fried rice. Maybe a bit healthier due to the abundance of vegetables. Maybe?
My favorite thing about this recipe is the ability to clean out your fridge! You can put a lot of different vegetables in the rice, and it will still taste great. Even the sauce is easy. If you’re feeling lazy, you can use all soy sauce.
And you should definitely serve these with a side of egg rolls.
Pineapple Fried Rice
Rice cooked with snap peas, pineapple, and eggs
- 4 cups cooked brown rice
- 1 tablespoon peanut oil
- 1 cup snap peas, cut in half
- 2/3 cup diced pineapple
- 2 cloves garlic, minced
- 1 teaspoon ginger
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 clove garlic, mined
- dash of red pepper flakes
- Garnish (optional)
- 3 radishes, sliced in matchsticks
- 1 tablespoon sesame seeds
- 1/4 cup crunchy rice noodles
- Whisk all sauce ingredients in a small bowl. Set aside.
- Heat large skillet or wok over medium heat. Add peanut oil. Add snap peas and pineapple, cook 4 minutes.
- Add garlic and ginger. Cook 30 seconds.
- Add the rice and soy sauce, cooking for 5 minutes.
- Push the rice mixture to the side of the pan (you want to create an empty space to cook the eggs). Add the eggs and scramble the eggs until fluffy. Mix into the rest of the rice mixture. Remove from heat.
- Pour the sauce on the rice mixture. Mix until well combined. Top with garnishes, if desired.
images & text © North Coast Eats
Inspired from Cook This Not That & Minimalist Baker's Everyday Cooking
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