Pineapple-Corn Fried Rice

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 large eggs
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 1 tablespoon curry powder
  • 1 small onion, diced
  • 2 teaspoons finely grated peeled ginger
  • 1 cup chopped pineapple
  • 1/2 15 -ounce can baby corn, drained and rinsed, cut into 1-inch pieces
  • 4 cups cold cooked white rice
  • 2 teaspoons toasted sesame oil (optional)
Directions

Whisk the eggs and a pinch of salt in a bowl. Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the eggs and cook, stirring with a rubber spatula, until just set, about 20 seconds; transfer to a plate.

Add the remaining 1/2 tablespoon vegetable oil to the skillet along with the curry powder; cook over medium heat, stirring, until the oil turns yellow, about 30 seconds. Add the onion and ginger and cook, stirring, until the onion is slightly softened, about 2 minutes; season with salt. Add the pineapple and corn and continue to cook until slightly softened, 2 to 3 more minutes.

Stir in the rice, breaking up any clumps with a wooden spoon. Add 1 tablespoon water and continue to cook, stirring, until the rice is warmed through, about 3 minutes. Stir in the eggs; drizzle with the sesame oil and season with salt.

Photograph by Johnny Miller


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