meal — kid-approved

Pineapple Fried Rice

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prep time 15 minutes
cook time 20 minutes
yield 4 servings

Overview

Some sweet and savory combinations truly taste like they were made for eachother. The proof is in the pudding...or should we say pineapple fried rice? A base of brown rice seasoned with soy sauce and hoison sauce with aromatics like garlic and ginger gives this dish that wonderfully salty, savory flavor that you look for in fried rice. Add eggs, an option protein like shrimp, and some fresh pineapple to the mix and you've got a beautifully balanced meal or side dish that tastebuds of all ages will love!

BY:White Blank Space

Ingredients

  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce (or oyster sauce)
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon salt
  • 3 tablespoons avocado oil or other neutral tasting oil
  • 1 1/2 cups chopped shrimp, peeled and deveined (optional)
  • 1 small onion, finely chopped
  • 5 to 6 green onions, finely chopped
  • 1 green bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 3 cups cooked long-grain brown rice, cold
  • 2-3 large Nellie's Free Range Eggs, lightly beaten (see notes)
  • 1 cup 1/2-inch pineapple pieces (see notes)

Directions

  • Make the sauce by whisking together soy sauce, hoisin sauce, sesame oil, and salt in a small bowl. Set aside.
  • If using shrimp, heat a tablespoon of oil in a large pan over medium-high heat. Add shrimp and cook until shrimp turns pink in color. Set shrimp aside and discard any liquid left in the pan.
  • In the same pan, heat a tablespoon of oil over medium heat. Add onion, the white part of green onions, and bell pepper. Cook until vegetables are softened.
  • Add garlic and ginger to the pan and cook for an additional minute. Push vegetables to one side of the pan.
  • Add cooked rice to the empty part of the pan. Cook until rice is warmed through, then push to one side of the pan with the vegetables.
  • Add a tablespoon of oil to the empty part of the pan. Add beaten eggs and cook until eggs are set. Stir eggs into rice and vegetable mixture.
  • Pour in the sauce and mix until thoroughly combined with all ingredients.
  • Turn off heat and mix in green parts of the green onion, pineapple, and shrimp (if using). Serve warm and enjoy!

Nellie’s Notes:

If using the shrimp, we recommend using 2 eggs. For a vegetarian version of this recipe, swap the shrimp for an extra egg (3 eggs total).

For a fun presentation, serve this dish in a hollow pineapple boat! To make one, simply slice pineapple in half from top to bottom when fully intact (while leaving the full leaf plume whole). Cut one half at the top to release it from the leaves and set it aside. Working with the other half (leaves still attached) cut/scoop out the inner edible portion, leaving the hollowed-out pineapple rind as a "boat" of sorts. Once your fried rice is ready to serve, transfer it to your pineapple shell before serving for a presentation that's sure to impress!

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Pineapple Fried Rice

Overview

Some sweet and savory combinations truly taste like they were made for eachother. The proof is in the pudding...or should we say pineapple fried rice? A base of brown rice seasoned with soy sauce and hoison sauce with aromatics like garlic and ginger gives this dish that wonderfully salty, savory flavor that you look for in fried rice. Add eggs, an option protein like shrimp, and some fresh pineapple to the mix and you've got a beautifully balanced meal or side dish that tastebuds of all ages will love!

BY:White Blank Space

Ingredients

  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce (or oyster sauce)
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon salt
  • 3 tablespoons avocado oil or other neutral tasting oil
  • 1 1/2 cups chopped shrimp, peeled and deveined (optional)
  • 1 small onion, finely chopped
  • 5 to 6 green onions, finely chopped
  • 1 green bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 3 cups cooked long-grain brown rice, cold
  • 2-3 large Nellie's Free Range Eggs, lightly beaten (see notes)
  • 1 cup 1/2-inch pineapple pieces (see notes)

Directions

  • Make the sauce by whisking together soy sauce, hoisin sauce, sesame oil, and salt in a small bowl. Set aside.
  • If using shrimp, heat a tablespoon of oil in a large pan over medium-high heat. Add shrimp and cook until shrimp turns pink in color. Set shrimp aside and discard any liquid left in the pan.
  • In the same pan, heat a tablespoon of oil over medium heat. Add onion, the white part of green onions, and bell pepper. Cook until vegetables are softened.
  • Add garlic and ginger to the pan and cook for an additional minute. Push vegetables to one side of the pan.
  • Add cooked rice to the empty part of the pan. Cook until rice is warmed through, then push to one side of the pan with the vegetables.
  • Add a tablespoon of oil to the empty part of the pan. Add beaten eggs and cook until eggs are set. Stir eggs into rice and vegetable mixture.
  • Pour in the sauce and mix until thoroughly combined with all ingredients.
  • Turn off heat and mix in green parts of the green onion, pineapple, and shrimp (if using). Serve warm and enjoy!

Nellie’s Notes:

If using the shrimp, we recommend using 2 eggs. For a vegetarian version of this recipe, swap the shrimp for an extra egg (3 eggs total).

For a fun presentation, serve this dish in a hollow pineapple boat! To make one, simply slice pineapple in half from top to bottom when fully intact (while leaving the full leaf plume whole). Cut one half at the top to release it from the leaves and set it aside. Working with the other half (leaves still attached) cut/scoop out the inner edible portion, leaving the hollowed-out pineapple rind as a "boat" of sorts. Once your fried rice is ready to serve, transfer it to your pineapple shell before serving for a presentation that's sure to impress!