A delicious and colorful dish combining jasmine rice, fresh pineapple, and vegetables, perfect for a quick meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Stir-fry
Cuisine:Asian
Diet:Vegetarian
Ingredients
Scale
2 cups cooked jasmine rice (preferably day-old)
1 cup fresh pineapple, diced
1/2 cup frozen peas and carrots
1/2 cup onion, diced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon vegetable oil
2 large eggs, lightly beaten
1/4 cup green onions, sliced
1/4 cup cashews or peanuts (optional)
Salt and pepper to taste
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and sauté for about 2-3 minutes until translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Push the onion and garlic to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked. Mix the eggs with the onion and garlic.
Add the frozen peas and carrots, diced pineapple, and cooked rice to the skillet. Stir well to combine all ingredients.
Pour the soy sauce and oyster sauce (if using) over the rice mixture. Stir-fry for about 3-5 minutes until everything is heated through and well combined. Season with salt and pepper to taste.
Remove from heat and stir in the sliced green onions and nuts if using. Serve hot.
Notes
For a spicier version, add diced jalapeños or a dash of sriracha sauce while cooking.
Substitute the pineapple with other fruits like mango or bell peppers for a different flavor profile.