Ingredients
Scale
- 2 cups day-old jasmine rice
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 cup diced bell peppers (red or yellow)
- 4 green onions, sliced
- 2 garlic cloves, minced
- 3 tablespoons low-sodium soy sauce
- 2 large eggs, lightly beaten
- 2 tablespoons vegetable oil (canola or peanut)
- Fresh cilantro (optional)
Instructions
- Cook jasmine rice according to package instructions; refrigerate overnight for best results.
- In a large skillet, heat vegetable oil over medium heat. Sauté minced garlic and diced bell peppers until fragrant.
- Add pineapple chunks and stir until heated through. Create space in the pan, pour in beaten eggs, and scramble until set.
- Stir in chilled rice and soy sauce; mix thoroughly and heat for 3-5 minutes.
- Fold in sliced green onions before serving hot, garnished with cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg