Pineapple-Corn Fried Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 400
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 69
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 9
- Cholesterol
- 93
- Sodium
- 770
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.