Pineapple Fried Rice | Recipes | Cook For Your Life
Pineapple Fried Rice - Cook For Your Life-anti-cancer recipes

Pineapple Fried Rice

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4.5 out of 5 stars (based on 10 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 14 ingredients

Rice freezes well, and when you are tired from cancer treatment, frozen rice is a great standby. You can throw frozen rice into soups to bulk them up, steam it to heat up for a...


  • 2 tablespoons canola or grapeseed oil
  • 1 teaspoon sesame oil
  • 2 medium shallots, sliced
  • 1 garlic clove, sliced
  • ½ teaspoon red pepper flakes, or to taste
  • 1 tablespoon fresh ginger, cut into matchsticks
  • 8 ounces firm tofu, cubed
  • 2 cups leftover cold short-grain Basic Brown Rice
  • 1 tablespoon soy sauce
  • 1 teaspoon Thai fish sauce (optional)
  • ½ cup cubed fresh pineapple
  • ½ cup roughly chopped roasted cashews
  • 4 cups loosely packed baby spinach
  • Fresh mint, for garnish (optional)
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Nutrition Facts


634 cals


24 g

Saturated Fat

4 g

Polyunsaturated Fat

10 g

Monounsaturated Fat

8 g


89 g


6 g


7 g


20 g


471 mg


  1. Heat oils over medium-high heat in a wok or wide skillet. Add shallots and cook until just beginning to brown, about 3 minutes. Add the garlic, red pepper flakes, and ginger. Cook, stirring frequently, for 1 minute.
  2. Add tofu, and cook, stirring occasionally, until the tofu is lightly browned, about 5 minutes.
  3. Add the rice and stir to break up. Add the soy and fish sauce. Mix well for 3 minutes.
  4. Stir in the pineapple, cashews, and spinach and continue to stir until the spinach has wilted. Taste for seasoning. Serve with fresh mint.

Chef Tips

Thai fish sauce is used in many Asian dishes for its sharp, salty taste. You can usually find it next to the soy sauce in the Asian food section of most supermarkets. It is actually made from fish, so don’t bother with it if you are vegan.

Frozen rice will keep for up to 6 months. Before you pop it into the freezer, write down how much is in the bag, and, most importantly, date it so that it doesn’t outstay its welcome.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society