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Weeknight Pineapple Fried Rice

Course: Dinner
Cuisine: Asian Fusion, Thai
Keyword: ham, leftover chicken, leftover rice, one-pan, pineapple
Prep Time: 20 minutes
Make-Ahead (not included in total time): 30 minutes
Total Time: 20 minutes
Don't throw away that leftover takeout rice or roast chicken! This recipe is a great way to use up those leftovers. Starting with pre-cooked onions and meat minimizes prep time. Add extra meat for a one-pan dinner.
Print Recipe

Equipment

  • Large saute pan

Ingredients

  • 1 can (15 oz) Canned pineapple slices or chunks cut into smaller, ¼" dice
  • 2 cup Leftover rice (or 2/3 cup raw, uncooked white rice)
  • ½ cup Sauteed onion dices or approx. 1 medium onion, chopped
  • Cooking oil
  • 2 Eggs
  • ½ lb Cooked ham, chicken or shrimp or frozen or raw shrimp or baby shrimp
  • Gourmet Garden garlic paste or 3 cloves fresh garlic, minced
  • 1 Small red chili pepper finely diced
  • 1 cup Frozen mixed vegetables
  • Thai fish sauce, soy sauce, or tamari to taste (approx. 1 tablespoon)
  • 2 Scallions finely chopped

Instructions

Time-Shifting Prep Ahead (Anytime in Advance)

  • If not using leftover rice, prepare ⅔ cup of dry rice according to package instructions.
  • Chop (¼ to ½" dice) and saute onions until lightly caramelized.

Make the Fried Rice

  • If using leftover or cooled, cooked rice, place in a microwaveable container and sprinkle with a few teaspoons of rice. Microwave on high until heated through (approx. 90 seconds, though your time will vary depending on the microwave wattage).
  • In a large saute pan over medium-high heat, add approx. 1 tablespoon of cooking oil and heat until hot.
  • If using raw shrimp or baby shrimp, preheat another tablespoon of cooking oil and cook shrimp until cooked through and bright orange in color. Set aside. When cool enough to handle, chop cooled shrimp into ¼" dice.
  • If using raw unions, preheat another tablespoon of cooking oil and saute the onions until translucent and set aside.
  • Heat another tablespoon of cooking oil until hot. If you like the eggs to be uniform in color, lightly beat in a bowl first; otherwise, break eggs right into the pan and cook until they begin to set then gently stir with a rubber spatula to scramble. When mostly set, push to sides of pan.
  • Add a tablespoon of cooking oil and add garlic puree, chili peppers, and cooked onions. Stir for a few minutes until fragrant.
  • Add frozen vegetables and cook until fully thawed. Add cooked ham, shrimp, or chicken and stir to warm slightly. Stir in rice and cook until rice begins to brown (push to one side and add more cooking oil if desired, then re-stir).
  • Start with 1 tablespoon of fish sauce, soy sauce or tamari and mix thoroughly. Add ground pepper (and salt, if desired) and adjust seasoning to taste (use less if using ham since the ham will be salty already).
  • Gently fold in pineapple chunks and cook covered until heated through.
  • Garnish with chopped scallions and serve.
Inspired by: https://tasty.co/recipe/pineapple-fried-rice
Turbo Instructions :
In a large saute pan, scramble eggs until they start to set; push to the side. Add a little more oil and saute garlic, chili peppers, and cooked onions until fragrant. Add frozen vegetables to thaw, and cooked meat to warm through. Add rice and pineapple and fold gently to combine; lightly season with fish sauce, salt, and pepper to taste and mix well. Adjust seasoning as needed. Spoon into pineapple boats and. Garnish with scallions and lime juice or wedges.