Got leftover rice and wondering what to do with it? Go get yourself a pineapple and make my pineapple fried rice!
Pineapple is one of those fruits that really lends itself well to savory cooking and this recipe is no exception. Not only does this dish taste phenomenal and looking amazing, I think we can also class it as zero waste due to the use of the skin as a serving dish – what do you think?
With your rice already cooked, all you’ve got to do is quickly prep your other ingredients and throw it altogether- it’s ready in under 20 minutes.
This is one of my family’s favorite quick dinners. Just because you’re short on time, doesn’t mean you have to take a hit on the flavor…
You’ve got the sweetness from the pineapple, loads of umami flavor from the shiitake mushrooms, just the right amount of spice from the jalapeno and then some satisfying crunch from the cashews – are you drooling yet?
I really like presenting the rice in the pineapple skin. It’s a novel way to dish it up; not only does it look attractive but your kids will love it too!
This pineapple fried rice also tastes great cold as well, so you could take it along to a potluck dinner with friends. It’s sure to go down a treat!
Want some more rice recipes? Click here for them all.
Or check out some of my favorites:
Refried Beans and Rice Bowl with Veggies and Smoky Cajun Sauce
Roasted Cauliflower and Grapes with Jasmine Rice
Coconut Peanut Sauce with Stir-Fried Veggies and Rice
Vegan Kimchi Cream Cheese Stuffed Rice Balls
If you make my Pineapple Fried Rice recipe please leave me a comment to let me know what you think. You can also tag #onebitevegan on Instagram to show us your own creation!
Pineapple Fried Rice
Ingredients
- 3 cups day old cooked jasmine rice
- 1 pineapple
- 2 tbsp canola oil
- 1 cup red onion diced
- 8 shiitake mushroom caps thinly sliced
- 1 carrot peeled and diced
- 1 jalapeno diced
- 1 garlic clove minced
- 1 tsp ginger minced
- 3 green onions chopped
- 1/2 cup roasted cashews chopped
- 1 tbsp soy sauce
- 10 fresh mint or cilantro leaves chopped
Instructions
- Cut the pineapple in half lengthwise and remove the pineapple flesh by cutting around the edges of the pineapple with a knife. Remove the core of the pineapple and discard. Chop the remaining pineapple flesh and set aside.
- Heat the canola oil in a large skillet or wok on high heat. Add the onion, carrot, and shiitake mushrooms and stir-fry for about 3 minutes. Add the jalapeño, garlic, and ginger and stir-fry for 2 minutes more.
- Add the rice and stir-fry for 2 minutes. Add the pineapple, cashews, green onions, and soy sauce and stir-fry for 3 minutes.
- Add in the mint leaves, stir to combine and season to taste with salt and pepper.
- Spoon the rice into the pineapple skin shells and serve immediately.
