A Different Style Fried Rice
Transform your weeknight dinners with "A Different Style Fried Rice," a vibrant and flavor-packed twist on the classic dish. This easy-to-make recipe brings together the comforting familiarity of fried rice with an unexpected tropical flair, thanks to juicy pineapple chunks and a hint of fresh lime. Using day-old jasmine rice for the perfect texture, this dish is elevated with the warm, aromatic duo of ginger and garlic, complemented by a colorful medley of peas, carrots, and spring onions. Optional additions like tender shrimp or chicken make it hearty and customizable, while fresh cilantro adds an herby brightness to every bite. Finished with a drizzle of soy sauce and sesame oil, this 30-minute one-pan wonder makes an excellent main course or a tantalizing side dish. Perfect for quick, flavorful meals that feel anything but ordinary, it's ideal for both busy weeknights and casual entertaining!
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Recipe Information
Ingredients
- 4 cups cooked white or jasmine rice (preferably day-old)
- 3 large eggs
- 3 tablespoons soy sauce
- 1 teaspoon ginger, finely grated
- 2 cloves garlic cloves, minced
- 1 cup pineapple chunks (canned or fresh)
- 1 cup cooked shrimp or chicken (optional)
- 2 tablespoons fresh cilantro, finely chopped
- 2 stalks green onions, sliced
- 1.5 cups frozen peas and carrots blend
- 1 tablespoon sesame oil
- 2 tablespoons neutral cooking oil (such as vegetable oil)
- 1 lime lime wedges (for serving)
Instructions
Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat.
Crack the eggs into the skillet, scramble them, and cook until just set. Remove the eggs from the skillet and set aside.
Add the remaining 1 tablespoon of neutral cooking oil to the skillet and heat. Add the grated ginger and minced garlic, cooking until fragrant (about 30 seconds).
Increase the heat to high and add the frozen peas and carrots blend. Stir-fry the vegetables for 2-3 minutes until slightly tender.
Push the vegetables to one side of the skillet. Add the sesame oil to the empty side, then add the cooked rice. Stir the rice and vegetables together, ensuring the rice is coated evenly.
Drizzle the soy sauce over the rice mixture and toss to combine evenly.
Stir in the pineapple chunks and cooked shrimp or chicken, if using. Heat everything for another 2-3 minutes, stirring constantly.
Add the scrambled eggs back into the skillet, breaking them up into smaller pieces as you mix them into the rice.
Turn off the heat and sprinkle the chopped cilantro and sliced green onions over the fried rice, lightly folding them in.
Serve the fried rice hot, garnished with lime wedges on the side for a fresh tangy finish.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.9 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
