Pineapple Fried Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 tablespoons coconut oil or quality vegetable oil, divided
  • 2 eggs, beaten with a dash of salt
  • 1½ cups chopped fresh or canned pineapple
  • 1 large red bell pepper, diced
  • ½ bunch green onions, green and white parts, thinly sliced
  • 2 cloves garlic, pressed or minced
  • 2 cups cooked and chilled brown rice (I have used natural brown rice)
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha or chili garlic sauce
  • juice of ¼ lemon
  • salt to taste
  • handful fresh parsley leaves, chopped, for garnishing
  1. Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place a large empty serving bowl nearby. Once the pan is hot, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (careful, hot!).
  2. Add one tablespoon of oil to the pan and add the pineapple, red pepper and green onions. Cook, stirring constantly, about 3 to 5 minutes. Then add the garlic and cook until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.
  3. Add the remaining oil to the pan, add the rice to the pan and stir until the rice is hot, about 3 minutes.
  4. Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat. Add 1 tablespoon soy sauce and sriracha (or chili garlic sauce), to taste. Squeeze the juice of ¼ of a lemon over the dish and stir to combine. Season to taste with salt. Transfer to individual serving bowls and garnish with a sprinkling of torn parsley leaves.
  5. Enjoy!
Recipe by Zoom Yummy - Crochet, Food, Photography at