Soy-Free Pineapple Fried Rice
Discover the vibrant flavors of Soy-Free Pineapple Fried Rice, a tropical twist on a classic dish that bursts with sweet and savory goodness. This allergy-friendly recipe swaps soy sauce for fish sauce and fresh lime juice, delivering a balanced umami taste without compromising dietary needs. Loaded with fresh pineapple chunks, colorful veggies like carrots, red bell peppers, and green peas, plus toasted cashews for a satisfying crunch, this dish is elevated by the fluffy texture of jasmine rice and perfectly scrambled eggs. Ready in just 35 minutes, it makes an ideal weeknight dinner or crowd-pleasing side dish. Garnish with green onions for a pop of freshness, and enjoy the irresistible medley of flavors in every bite.
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1.5 cups pineapple chunks
- 2 tablespoons vegetable oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 1 medium, diced carrot
- 1 medium, diced red bell pepper
- 0.5 cup green peas
- 2 egg
- 2 tablespoons fish sauce
- 1 fresh, juiced lime
- 2 chopped green onions
- 0.5 cup, toasted cashews
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Begin by preparing all your ingredients: chop the onion, mince the garlic, dice the carrot and red bell pepper, and juice the lime.
In a large wok or non-stick skillet, heat the vegetable oil over medium-high heat.
Add the chopped onion and garlic to the skillet and sauté for about 2-3 minutes until the onion is translucent and fragrant.
Add the diced carrot, red bell pepper, and green peas to the skillet. Stir-fry the vegetables for an additional 4-5 minutes until they begin to soften.
Push the vegetables to one side of the skillet, and crack the eggs into the empty side. Scramble the eggs until they are fully cooked, then combine them with the vegetables.
Add the cooked jasmine rice, pineapple chunks, fish sauce, and lime juice to the skillet. Stir gently to combine all the ingredients evenly.
Increase the heat to high and stir-fry the mixture for about 3-5 minutes, until the rice is heated through and begins to get crispy.
Season with salt and pepper to taste, then toss in the chopped green onions and toasted cashews.
Serve the pineapple fried rice hot, garnishing with extra green onions if desired.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 45.9 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 303 mg | 23% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1970 mg | 42% | |
*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.
