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

Active: 30 Total: 30

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



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


  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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  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!



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