Sweet Chili Pineapple Fried Rice (Printable)

Vibrant fried rice with juicy pineapple, crisp vegetables, and sweet chili sauce, finished with fresh scallions.

# What You’ll Need:

→ Rice

01 - 3 cups cooked jasmine rice, preferably day-old and cold

→ Vegetables & Fruit

02 - 1 cup fresh pineapple, diced
03 - 1 red bell pepper, diced
04 - 1 cup frozen peas and carrots, thawed
05 - 4 scallions, thinly sliced (white and green parts separated)
06 - 2 cloves garlic, minced

→ Sauce

07 - 1/4 cup sweet chili sauce
08 - 2 tablespoons soy sauce (use tamari for gluten-free)
09 - 1 tablespoon sesame oil
10 - 1 teaspoon rice vinegar

→ Optional Additions

11 - 2 eggs, lightly beaten (omit for vegan)
12 - 1/4 cup roasted cashews or peanuts

→ Oil & Seasoning

13 - 2 tablespoons vegetable oil
14 - Salt and pepper to taste

# How-To Steps:

01 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. If using eggs, pour in the beaten eggs and scramble until just set. Remove from the pan and set aside.
02 - Add the remaining oil to the pan. Sauté garlic and the white parts of the scallions for 30 seconds until fragrant.
03 - Add bell pepper, peas, carrots, and pineapple. Stir-fry for 2-3 minutes until vegetables are tender-crisp and pineapple is lightly caramelized.
04 - Add the cold rice, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes so the rice is heated through and beginning to crisp.
05 - Pour in sweet chili sauce, soy sauce, sesame oil, and rice vinegar. Toss well to coat everything evenly.
06 - Return scrambled eggs (if using) to the pan. Stir in most of the scallion greens and nuts if desired. Cook for an additional minute.
07 - Taste and adjust seasoning with salt and pepper. Serve hot, garnished with remaining scallion greens and extra nuts if desired.

# Expert Advice:

01 -
  • The balance between sweet pineapple and spicy chili creates those restaurant flavors without leaving your kitchen
  • Everything cooks in one pan making cleanup almost nonexistent
02 -
  • Freshly cooked rice will turn into a gummy mess, plan ahead and use rice thats spent at least six hours in the refrigerator
  • Let your pan get properly hot between additions, cold food drops the temperature fast and you end up steaming instead of frying
03 -
  • Work in batches if your pan is crowded rather than overcrowding, which causes steaming instead of frying
  • Pre measure your sauce ingredients into one bowl so you can add everything quickly once the rice is in the pan

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