Recipe courtesy of Justin Sutherland
Pineapple Fried Rice
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 419
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 18 g
- Cholesterol
- 103 mg
- Sodium
- 1553 mg
This recipe is inspired by Hawaiian local-style fried rice with the addition of juicy pineapple.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 419
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 18 g
- Cholesterol
- 103 mg
- Sodium
- 1553 mg
Ingredients
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Directions
- Plunge the peas into boiling salted water in a small saucepan and cook 1 minute, then drain. Set aside.
- Have all the prepped ingredients standing by. Heat a wok or large heavy skillet over high heat. Add the sesame oil and let get hot, then add the ham and allow to caramelize, about 1 minute. Add the onion, garlic and carrot and stir to combine, 1 minute. Add the scallions, roasted peppers and peas, stirring to combine. Add the rice and stir to thoroughly combine. Push some of the rice to the side of the wok and add the eggs directly to the cleared spot. Very quickly, stir to scramble the eggs. Add the pineapple, oyster sauce and soy sauce and stir to combine. Serve immediately.
