Ingredients
Scale
- 2 tablespoons vegetable oil
- 4 cups cooked jasmine rice
- 2 cups fresh pineapple chunks
- 2 large eggs (or tofu for a vegetarian option)
- 4 stalks green onions
- 2 cloves garlic
- 1 cup carrots
- 1 cup red bell pepper
- 1 cup frozen peas
- 3 tablespoons soy sauce
- Optional: 1 tablespoon fish sauce (or additional soy sauce)
Instructions
- Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering.
- Add the eggs (or tofu) and scramble until fully cooked. Remove and set aside.
- In the same pan, stir-fry garlic, carrots, red bell pepper, and green onions for about 3-4 minutes until softened.
- Stir in the cooked jasmine rice and fresh pineapple chunks, mixing well.
- Add soy sauce (and fish sauce if using), ensuring all rice is evenly coated.
- Incorporate frozen peas and scrambled eggs back into the mixture; mix gently until heated through.
- Serve topped with roasted cashews, chopped cilantro, and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg