Nut-Free Pineapple Fried Rice
Bright, flavorful, and allergen-friendly, this Nut-Free Pineapple Fried Rice is a vibrant twist on a classic dish, perfect for busy weeknights or a crowd-pleasing side. Made with fluffy jasmine rice and studded with sweet pineapple chunks, colorful veggies like red bell pepper and carrots, and a tangy blend of soy sauce, fish sauce, and lime juice, this recipe brings bold, tropical flavors to your table in just 30 minutes. The absence of nuts makes it a safe choice for those with allergies, without compromising on taste. Garnished with fresh cilantro and green onions, this dish pairs beautifully with grilled proteins or stands on its own as a vegetarian delight. Whether you're craving a takeout favorite or seeking a quick, wholesome meal, this nut-free pineapple fried rice is guaranteed to impress.
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1 cup pineapple chunks (fresh or canned)
- 2 tablespoons vegetable oil
- 1 unit small onion, diced
- 3 units garlic cloves, minced
- 1 unit red bell pepper, diced
- 1 unit carrot, diced
- 0.5 cup frozen peas
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 units green onions, sliced
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon ground white pepper
Instructions
Begin by preparing all the ingredients. Dice the onion and red bell pepper. Mince the garlic cloves and chop the carrot into small cubes. If using fresh pineapple, cut it into chunks.
Heat a large non-stick skillet or wok over medium-high heat. Add the vegetable oil and allow it to heat up for about 1 minute.
Add the diced onion to the skillet and sauté for 2-3 minutes until translucent and fragrant.
Stir in the garlic, diced red bell pepper, and chopped carrot. Continue to cook for another 3-4 minutes until the vegetables have softened slightly.
Add the cooked jasmine rice to the skillet, breaking up any clumps with a spatula. Stir well to combine the vegetables with the rice.
To the rice and vegetable mix, add the soy sauce, fish sauce, lime juice, ground white pepper, and frozen peas. Stir continuously for another 3 minutes, allowing the flavors to meld together.
Fold in the pineapple chunks and mix well, cooking for an additional minute until the pineapple is heated through.
Remove the skillet from heat and stir in the sliced green onions and chopped fresh cilantro.
Taste and adjust seasoning if needed, adding more soy sauce or lime juice to taste.
Serve immediately, garnishing with additional cilantro and lime wedges if desired.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3091 mg | 134% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 43.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1838 mg | 39% | |
*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.
