Ingredients
Scale
- 3 cups cooked jasmine rice (preferably day-old)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup mixed vegetables (bell peppers, peas, carrots)
- 3 green onions (chopped)
- 2 tbsp low-sodium soy sauce
- 2 large eggs (beaten)
- 3 cloves garlic (minced)
- 2 tbsp vegetable or sesame oil
Instructions
- Prepare the rice by cooking jasmine rice according to package instructions; allow it to cool completely.
- In a large skillet, heat oil over medium-high heat. Sauté minced garlic until fragrant, then add mixed vegetables and cook until tender-crisp.
- Stir in pineapple chunks and cook for an additional 2 minutes.
- Gently fold in the cold rice with a spatula until well combined.
- Pour soy sauce over the mixture while stirring; adjust seasoning as needed.
- Push rice aside, crack eggs into the skillet, scramble until cooked through, then mix everything together thoroughly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 370
- Sugar: 8g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 120mg