Chinese Takeout Pineapple Fried Rice
Transport your taste buds straight to your favorite Chinese takeout spot with this irresistible Pineapple Fried Rice recipe! This quick and easy dish combines the sweet tang of juicy pineapple with the savory umami of soy sauce and oyster sauce, creating a perfect harmony of flavors. Featuring fluffy jasmine rice, vibrant veggies like carrots and peas, and optional protein like shrimp or chicken, it’s a versatile meal that’s ready in just 30 minutes. The secret lies in the sizzling wok where minced garlic, ginger, and sesame oil create an aromatic base, while scrambled eggs and green onion add layers of texture and freshness. Whether you’re recreating a restaurant favorite or looking to use up leftover rice, this Pineapple Fried Rice is a one-pan wonder that’s sure to please. Serve it as a standalone star or pair it with other Asian-inspired dishes for an unforgettable meal!
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 1 cup pineapple (fresh or canned, diced)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 1 medium carrot (diced)
- 1 cup frozen peas
- 3 stalks green onions (sliced)
- 2 eggs (beaten)
- 1 cup cooked shrimp or chicken (optional, diced)
- 0.25 teaspoon white pepper (optional)
- 0.5 teaspoon salt
Instructions
In a small bowl, mix the soy sauce, oyster sauce, and sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Pour the beaten eggs into the wok and scramble, breaking them into small pieces as they cook. Remove the eggs from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the wok. Once hot, sauté the garlic and ginger until fragrant, about 30 seconds.
Add the diced carrot to the wok and stir-fry for 2 minutes. Then, add the frozen peas and cook for another minute.
Add the pineapple chunks and optional shrimp or chicken (if using). Stir-fry for 2-3 minutes until heated through.
Increase the heat to high and add the cooked jasmine rice to the wok. Break up any clumps of rice with the back of a spoon and toss to combine with the other ingredients.
Pour the sauce mixture over the rice and stir well to coat all the ingredients evenly.
Add the scrambled eggs back to the wok and toss to distribute. Season with white pepper and salt to taste.
Remove from heat and garnish with sliced green onions before serving.
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 4090 mg | 178% | |
| Total Carbohydrate | 294.8 g | 107% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 38.8 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 377 mg | 29% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2218 mg | 47% | |
*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.
