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Pineapple Fried Rice

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Pineapple Fried Rice -
Parker Feierbach

To give this rice more an island vibe, we fried the rice and veggies in coconut oil. If you don't have any on hand, use a neutral oil (like canola) instead. And if you're feeling fancy, consider serving the rice in pineapple bowls...preferably under our garlicky ginger shrimp.

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Yields: 4 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 20 mins
2 tbsp.

coconut oil


medium onion, chopped


red bell pepper, diced

1 c.

diced fresh pineapple


cloves garlic, minced

1/4 c.

cashews, chopped

3 c.

cooked rice (preferably day old)

1/2 c.

frozen peas, thawed

Juice of 1 lime

2 tbsp.

low-sodium soy sauce

1 tsp.



large eggs, beaten


green onions, thinly sliced

  1. In a large skillet over medium heat, heat oil. Add onion, peppers, and pineapple and cook until vegetables are soft and pineapple is caramelized, about 5 minutes. Stir in garlic and cashews and cook until fragrant, 1 minute more.
  2. Stir in rice and peas, then add lime juice, soy sauce, and Sriracha. Cook to coat and warm rice, about 3 minutes more.
  3. Push rice to one side of the skillet and add eggs. Stir constantly until almost fully cooked, then fold into rice mixture.
  4. Garnish rice with green onions and serve.

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