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Pineapple Fried Rice

Name: Pineapple Fried Rice
Prep time: 20

(5 votes, average: 4.00 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

14 ingredients

I love to occasionally eat Chinese take-out. I never seem to be able to eat all the rice they give you, so instead of throwing it out, I bag and freeze it. Rice freezes...

2 tablespoons canola or grape seed 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 pack baby spinach
Fresh mint, for garnish

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Nutrition Facts

Calories

633 cals

Fat

24 g

Saturated Fat

4 g

Polyunsaturated Fat

10 g

Monounsaturated Fat

8 g

Carbohydrates

89 g

Sugar

6 g

Fiber

7 g

Protein

20 g

Sodium

353 mg

Directions

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, for 1 minute.
Add tofu, and cook stirring occasionally, until the tofu is lightly browned, about 5 minutes.
Add the rice and stir to break up. Add the soy and fish sauce. Mix well for 3 minutes.
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.

Check out our ‘bag and freeze’ video tab to see how to prep cooked rice to store in the freezer. Our method is a real space saver. Frozen rice will keep for up to 6 months, so 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 it’s welcome.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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.