Pineapple Fried Rice Recipe – Easy Vegetable & Rice Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Pineapple Fried Rice Recipe – Easy Vegetable & Rice Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavorful meal that comes together fast. And honestly, nothing hits the spot quite like a vibrant, colorful plate of Pineapple Fried Rice. I first made this when I was craving something a little different, a little sweet, and a whole lot satisfying. It’s become a weeknight staple ever since! This recipe is super adaptable, so feel free to make it your own. Let’s get cooking!

Why You’ll Love This Recipe

This Pineapple Fried Rice isn’t just delicious; it’s a lifesaver! It’s ready in under 30 minutes, packed with fresh veggies, and has that perfect balance of sweet, savory, and slightly tangy flavors. Plus, it’s a fantastic way to use up leftover rice. Seriously, who doesn’t love a recipe that minimizes food waste? It’s also a great dish to customize – add your favorite protein, adjust the spice level, or swap out veggies.

Ingredients

Here’s what you’ll need to make this Pineapple Fried Rice:

• 3 cups cooked rice (about 375g)
• 2 tablespoons oil (30ml)
• 2.5 tablespoons soy sauce (37.5ml)
• 1 teaspoon sweet-n-sour sauce (5ml)
• 0.5 teaspoon white pepper (2.5ml)
• 2 garlic cloves, minced
• 0.5 tablespoon grated ginger (7.5ml)
• 0.25 cup green peas (30g)
• 1.25 cups pineapple chunks (150g)
• 0.25 cup chopped onion (30g)
• 3 stalks green onion, chopped
• 0.25 cup diced red bell pepper (30g)
• 0.25 cup diced green bell pepper (30g)
• 1 carrot, diced
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish:

• Rice is Key: Seriously, use day-old rice! It’s drier and won’t get mushy when stir-fried. I usually make a big batch of rice specifically for fried rice.
• Soy Sauce Selection: I prefer using a light soy sauce for this recipe, as it’s a little less overpowering. Dark soy sauce is great for color, but can be a bit salty.
• Sweet-n-Sour Sauce: Regional variations exist! Some are sweeter, some tangier. Adjust the amount to your liking. You can even make your own if you’re feeling ambitious.
• Pineapple Freshness: Fresh pineapple is so much better than canned. The flavor is brighter and the texture is perfect. If you absolutely have to use canned, make sure it’s packed in juice, not syrup, and drain it well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, chop all your vegetables – onion, bell peppers, carrot, and green onion – and have them ready to go. Make sure your cooked rice is also prepped and ready.
2. Heat the oil in a wok or large frying pan over medium heat. Add the minced garlic and grated ginger, and sauté for about 1-2 minutes until fragrant. Don’t let the garlic burn!
3. Crank up the heat to high! Add the chopped onion and the white parts of the green onion. Cook for another 1-2 minutes, stirring constantly.
4. Now, add the diced carrots, peas, red and green bell peppers. Stir-fry on high heat for 1-2 minutes. We want them to stay nice and crunchy.
5. Toss in the pineapple chunks and cook for just a minute. You want them warmed through, but not mushy.
6. Add the cooked rice, soy sauce, sweet-n-sour sauce (if using), white pepper, and salt. Now, the fun part – combine everything thoroughly! Make sure every grain of rice is coated in that delicious sauce.
7. Reduce the heat to medium and cook for another 2 minutes, stirring occasionally. Then, turn off the heat and garnish with the green onion tops.
8. Serve immediately while warm. Trust me, you won’t want to wait!

Expert Tips

Want to take your Pineapple Fried Rice to the next level? Here are a few pro tips:

• Wok Hei Magic: Achieving that smoky “wok hei” flavor is all about high heat and quick cooking. Make sure your wok is screaming hot before adding ingredients.
• Sticky Rice No-No: If your rice is sticking, add a little more oil. A non-stick wok also helps!
• Prep is Power: Having all your ingredients chopped and measured before you start cooking makes the whole process so much smoother. It’s called mise en place for a reason!

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Pineapple Fried Rice: This recipe is already pretty close! Just double-check your sweet-n-sour sauce to ensure it doesn’t contain any fish sauce.
• Gluten-Free Pineapple Fried Rice: Swap out the soy sauce for tamari or coconut aminos.
• Spice Level Adjustments: My friend loves a kick, so I sometimes add a pinch of chili flakes or a finely chopped green chili to the stir-fry.
• Festival Adaptations: During Chinese New Year, my family adds shrimp for good luck!

Serving Suggestions

Pineapple Fried Rice is fantastic on its own, but it also pairs well with:

• Spring rolls
• Dumplings
• A side of stir-fried greens

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or frying pan for best results. Microwaving works in a pinch, but the texture won’t be quite as good.

FAQs

Got questions? I’ve got answers!

• Is it better to use cold or warm rice for fried rice? Definitely cold! Cold, day-old rice is drier and will fry up much better without becoming mushy.
• Can I use frozen vegetables in this recipe? You can, but they might release extra moisture. Make sure to thaw and drain them well before adding them to the wok.
• What type of rice works best for fried rice? Long-grain rice, like jasmine or basmati, is ideal. It tends to be less sticky than short-grain rice.
• How can I make the pineapple fried rice less sweet? Reduce the amount of sweet-n-sour sauce or omit it altogether. You can also add a squeeze of lime juice for brightness.
• Can I add protein like chicken or shrimp to this recipe? Absolutely! Add cooked chicken, shrimp, or tofu to the wok along with the rice.