The Food Factor: Pineapple Fried Rice

Video by Jonathan Parrish

Looking for a sweet and savory dish that can satisfy your craving for takeout? This Pineapple Fried Rice is just the meal you’re searching for. It’s a quick and nutritious weeknight dinner! And you get to control the ingredients!

Pineapple Fried Rice

Ingredients:

• 1 - 8 ounce can pineapple tidbits in pineapple juice, drain and keep juice
• 1 small onion, diced
• 2 tsp. minced garlic
• ½ red bell pepper, seeded and diced
• 2 C. cooked brown rice
• 1 C. frozen peas and carrot mix
• 1 C. frozen corn
• ¼ C. low-sodium soy sauce
• 2 eggs, mixed with a fork to break yolks
• 1 tsp. red pepper flakes
• 1 Tbsp. hot sauce
• ½ C. frozen cooked shrimp, thawed
• Handful of chopped peanuts (optional)
• 1 Tbsp. green onion, chopped (optional)

Directions:

1. In a large skillet over medium heat, warm reserved pineapple juice. Add onion and cook 4-5 minutes, until onion begins to brown slightly.
2. Add garlic and bell pepper. Cook an additional 5 minutes, stirring frequently, until bell pepper is tender.
3. Add cooked rice, peas, carrots, corn and soy sauce. Stir to combine. Cook until the rice and vegetables are warmed throughout, for about 5 minutes. Clear space in the middle of the skillet and place eggs. Cook eggs for one minute, stir to scramble. Add pineapple tidbits, red pepper flakes, hot sauce and cooked shrimp. Cook for 2-4 minutes, stirring occasionally.
4. Serve with chopped peanuts and sliced green onion.

Thanks to the University of Kentucky Cooperative Extension Service for this recipe!

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