20-Min Pineapple Fried Rice Bowl
Crispy jasmine rice tossed with sweet pineapple, soy-ginger sauce, and charred edges, served with cool cucumber and lime. Pure Thai comfort in one skillet.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 6g
Ingredients
- 3 cups cooked jasmine rice (cold or room temperature)
- 1.5 cups fresh pineapple, cut into bite-sized chunks
- 3 tbsp soy sauce
- 1 tbsp ginger, minced
- 1 whole English cucumber, sliced into rounds
- 1 whole lime, cut into wedges
Instructions
- 1
Heat 2 tbsp oil in a 12-inch skillet over medium-high heat until it shimmers, about 90 seconds.
- 2
Add the cold rice and break it up gently, then cook without stirring for 2 minutes until the bottom edges turn golden.
- 3
Stir the rice and add minced ginger, cooking for 30 seconds until fragrant.
- 4
Pour in soy sauce and toss to coat evenly, then add pineapple chunks and stir for 2 minutes until warmed through.
- 5
Divide the fried rice between two bowls and arrange cucumber slices on the side.
- 6
Serve with lime wedges for squeezing over the top.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- cutting board
- sharp knife
- two serving bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
