Description
A quick and cozy dish that transforms leftover rice into a sweet and savory tropical delight, reminiscent of takeout.
Ingredients
Main Ingredients
- 3 cups cold cooked rice (Day old rice is best.)
- 1 cup pineapple chunks (Fresh is best; if using canned, drain well.)
- 2 pcs eggs (Beaten.)
- 2 tbsp neutral oil (Such as avocado or vegetable oil.)
- 3 cloves garlic (Minced.)
- 1/2 cup diced onion
- 1 cup mixed veggies (Such as peas, carrots, bell pepper.)
- 3 tbsp soy sauce (Add more to taste.)
- 1 tsp sesame oil (Add at the end.)
Optional Ingredients
- 1-2 cups cooked protein (Chicken, shrimp, ham, or tofu.)
- 1 pcs lime wedge (For serving.)
- 1 tbsp chopped cilantro (For serving.)
- 1/4 cup chopped cashews (For serving.)
Instructions
Cooking
- Heat a large skillet or wok over medium high heat. Add 1 tablespoon of oil.
- Pour in the eggs and scramble quickly. When they are just set, scoop them out onto a plate.
- Add the remaining oil. Toss in the onion and cook for about 1 minute, then add the garlic and cook for 30 seconds.
- Add your mixed veggies. Stir fry for 2 to 3 minutes until they are crisp-tender.
- Add the cold rice, breaking up clumps with your spatula. Let it sit for 20 to 30 seconds to fry a bit, then stir again.
- Add soy sauce and mix until the rice turns an even color.
- Add pineapple chunks and your cooked protein if using. Stir for 1 to 2 minutes, just enough to warm everything.
- Add the eggs back in. Turn off the heat and drizzle sesame oil over the top. Taste and adjust seasoning.
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Side Dish
- Cuisine: asian, Tropical