Sweet & Tangy Pineapple Fried Rice
Golden pineapple fried rice with fresh cucumbers, carrots, and peas — a bright, one-pan Thai-style bowl that tastes like takeout. Ready in 15 minutes with pre-cooked rice.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 5g
Ingredients
- 2 cups cooked white rice, chilled
- 1 cup fresh pineapple, diced
- 1 medium cucumber, sliced into thin rounds
- ½ cup shredded carrots
- ½ cup frozen peas
- 2 tbsp soy sauce
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add the chilled rice, breaking up clumps with a spoon, and toss until each grain is coated and heated through, 3 minutes.
- 3
Stir in carrots and peas, cooking until the peas are warmed, about 2 minutes.
- 4
Pour soy sauce over the rice and toss to combine, then fold in the diced pineapple gently.
- 5
Divide the rice between two bowls and top each with fresh cucumber slices.
- 6
Serve immediately while the rice is still warm and the cucumbers are crisp.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- two 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.
