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[Leftover] Pineapple Fried Rice
with cashews / snow peas / fried egg

Active: 30 min Total: 30 min

Savory flavors from miso and fried egg balance the sweet notes of the fruit in this pineapple fried rice.

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Ingredients

Servings:
4
Metric
Pineapple Fried Rice:
  • Bell peppers, red - 1, diced
  • Pineapple - 1 cup, diced (fresh or canned)
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Snow peas, fresh or frozen - 10 oz (sub snap peas or diced green beans)
  • Rice, cooked (leftover from Monday) - 1 1/2 cups
  • Cashews, roasted and unsalted - 1/2 cup
  • Eggs - 4
  • Hot sauce (opt) - for serving
Savory Fried Rice Sauce:
  • Soy sauce, low-sodium - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Miso paste, any type - 1 tsp
  • Chili garlic sauce - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
  2. Make sauce - Combine soy sauce, vinegar, toasted sesame oil, miso paste, and chili garlic sauce. (Can be done up to 5 days ahead)
  3. Pineapple - Dice pineapple. (If using canned pineapple, drain and rinse.) (Can be done 1 day ahead)

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Make

  1. Heat first part of cooking oil in a wok over medium-high heat. Add bell peppers and saute until tender, 2 to 3 minutes. Add snow peas and saute until tender, 3 to 4 minutes (if using frozen snow peas, you can add them directly to the pan and saute them until they are warmed through, 4 to 5 minutes).
  2. Add sauce and bring to a simmer. Stir in rice and toss until everything is combined. Stir in pineapple and cashews. Set aside and cover to keep warm.
  3. Heat a nonstick pan with second part of cooking oil over medium heat. Crack eggs into oil and fry to desired done-ness (cook on one side for sunny-side up or flip and cook on both sides).
  4. Serve fried rice with an egg on top. Add some hot sauce if you’d like. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (69)
Gluten-free (5)
Paleo (7)
Vegetarian (22)

32 reviews

I got pulled pork from the grocery store since all of my pork from the hoisin bowls was used up, would try this again with the hoisin pork. Great way to get multiple meals from one main ingredient.

By: Christine
Posted: Apr 07, 2018
Diet: Gluten-free
0 Helpful

Made with green beans rather than snow peas and had veggie mandarin orange nuggets on the side. Scrambled the eggs in the middle of the rice. Had to add a bit more rice for the proportions to seem right. Was very yummy. Next time, would do mandarin oranges rather than pineapple and would do 1.5 or 2x the sauce.

By: Caroline
Posted: Mar 24, 2018
Diet: Vegetarian
0 Helpful

Hate pineapple so swapped it for mandarin and it was so delicious!

By: Sophie
Posted: Mar 23, 2018
Diet: Original
0 Helpful

Normally not a big salad fan for dinner, but this one was pretty awesome. I added cucumbers and tomatoes because I had them on hand, but even without them, the dressing and pork is so good that it just is a great meal.

By: Rachel
Posted: Mar 16, 2018
Diet: Original
0 Helpful

Great way to use the leftover chicken (I used chicken instead of pork)

By: Angel Marie
Posted: Mar 15, 2018
Diet: Original
0 Helpful

Vegetarian/original both good.

By: Daria
Posted: Mar 15, 2018
Diet: Original
0 Helpful