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Ingredients
Scale
- 1 tbsp olive oil or vegetable oil
- ½ onion chopped
- ½ tsp salt
- ¼ tsp pepper
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 1 1-inch piece of ginger minced
- 3 cups cooked jasmine rice
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1½ cups fresh or canned pineapple pieces
- chopped green onion
- chopped cashews
- Sriracha optional
Instructions
- Heat oil in a large skillet over medium heat.
- Add chopped onion, salt, and pepper, cooking for a couple of minutes.
- Stir in the chopped bell pepper and cook until softened.
- Mix in minced garlic and ginger, cooking until fragrant for about 30 seconds to 1 minute.
- Combine the cooked rice, soy sauce, and oyster sauce, stirring well.
- Gently incorporate the pineapple pieces into the rice mixture.
- Season with additional salt, pepper, or soy sauce to taste.
- Garnish with chopped green onion, cashews, and a drizzle of Sriracha if desired.
Notes
For best results, use day-old rice that has been cooled for optimal texture.
Feel free to include other vegetables like peas or carrots for added nutrition.
Adjust the amount of Sriracha to control the spice level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg