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Pineapple Fried Rice

2 tablespoons peanut or grape seed oil
1/2 cup yellow onion, diced small
1/4 cup red bell pepper, diced small
2 garlic cloves, minced
1-inch piece of ginger, grated on a microplane
2 cups cooked jasmine rice, day old
1 cup fresh pineapple, small diced
1 bunch scallions, sliced thin, white and light green part only
½ cup roasted, salted cashews
1 teaspoon chili garlic paste, or more if you want the dish to be spicy
1 egg whipped
Soy sauce to taste
¼ cup cilantro, chopped

Heat a wok or a large sauté pan over high heat. Add the oil and onion and cook, stirring, for 2-3 minutes to soften. Add the red bell pepper, garlic and ginger and cook for 2-3 minutes, stirring constantly, until fragrant. Add the rice and cool for 1-2 minutes. Add in the pineapple and scallions, cooking for about 30 seconds after each addition. Add in the cashews and chili garlic paste, stirring to mix into the chili garlic paste well. Stir in the egg, tossing the mixture to evenly distribute the egg. If desired, add a little soy sauce and cilantro.