Crispy Bacon Pineapple Fried Rice Bowl
Cooked rice stir-fried with fresh pineapple, crispy bacon, and a sweet-savory fish sauce glaze, served in a hollowed pineapple half with cucumber and tomato. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 4 slices bacon, chopped
- 2 cups cooked jasmine rice (day-old, cold)
- 1 small pineapple or 1 cup pre-cut fresh pineapple, diced (about 1 cup)
- 2 tbsp fish sauce
- 1 tbsp honey
- ½ medium cucumber, sliced into rounds
- ½ medium tomato, sliced
Instructions
- 1
Cook bacon in a large skillet over medium-high until crispy, about 5 minutes. Transfer to a plate; leave 1 tbsp fat in the pan.
- 2
Add rice to the skillet, breaking up clumps. Stir-fry for 3 minutes until heated through and grains separate.
- 3
Stir fish sauce and honey together, then pour into the rice. Toss constantly for 1 minute until glossy.
- 4
Add pineapple chunks and cooked bacon; toss to combine. Heat through, about 1 minute.
- 5
Divide fried rice between two bowls. Top each with cucumber and tomato slices, plus a pineapple slice.
Tools you’ll need
- 12-inch skillet
- wooden spoon or spatula
- cutting board
- chef's knife
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