Main Dishes, Other, Recipes

Quick & Healthy Pineapple Fried Rice

Lately I’ve been really into quick but still healthy meals. Working full time is great… but when I get home from a long day and an even longer commute, half the time I want to just curl up on the couch with my soft blanket and my Kindle, and the other half of the time I want to bake doughnuts, cookies, and muffins and skip dinner entirely. No idea why this disparity, but dinner is usually not my highest priority. But ya gotta eat, right? So I’ve been turning to quick meals that are still healthy and that make loads of leftovers to eat all week long, like this fabulous Pineapple Fried Rice. This crave-worthy dinner can be made in about 20 minutes so it’s awesome for busy or lazy nights when you just want something yummy but not heavy.

Pineapple Fried Rice | a 20 minute quick and healthy #dinner #STARFineFoods #vegetarian

I started off this dish with the Asian Cuisine Cooking Oil from STAR Fine Foods which they graciously sent me to try out. If you can’t find this at your local grocery store, just add a little ginger [fresh or ground] and some extra soy sauce as the veggies are sauteing. Normally I wouldn’t think of using special infused oils on an ordinary weeknight, but I’m beginning to change my mind. They really make an ordinary dish shine–and cut down on my prep time so I can get back to my book sooner. 🙂 #librarianalert

Pineapple Fried Rice | a 20 minute quick and healthy #dinner #STARFineFoods #vegetarian

For this batch of fried rice, I used garlic, carrots, edamame, peas, and green beans, but feel free to use whatever veggies you want. I’m thinking some sugar snap peas and broccoli would be good to try next time. What we especially loved about this vegetarian fried rice was the subtle sweetness of the pineapple with the salty soy sauce and sesame oil. Oh man, what a combo! This dish was hearty enough without meat [I totally think fried rice is one of those dishes where meat isn’t missed] but if you gotta have some, pork or shrimp would be good. Chicken is too predictable, methinks. Oh, and don’t forget the chopped honey roasted peanuts on top. Crunch crunch! 🙂 Cilantro would be a good addition too! TTYL 🙂 [I can’t believe I just wrote that. LOL! Hahaha.] Enjoy!

one year ago: Lemon Cranberry Muffins
two years ago: Camp Tecumseh Baked Oatmeal
three years ago: Pork Chops with Red Wine Sauce

Quick & Healthy Pineapple Fried Rice
click to print


  • 2 tablespoons STAR Asian Cuisine Cooking Oil [extra virgin olive oil infused with soy and ginger]
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 2/3 cup frozen edamame
  • 2/3 cup frozen peas
  • 2/3 cup frozen cut green beans
  • 20 ounce can pineapple tidbits in pineapple juice, drained [reserve 1/4 cup pineapple juice and save the rest to drink or for something else]
  • 4 1/2 cups cooked, cold rice [day old if possible]
  • 2 tablespoons soy sauce
  • 2 eggs, beaten
  • 1 teaspoon toasted sesame oil
  • sesame seeds, for serving
  • chopped honey roasted peanuts, for serving


Add cooking oil to a large skillet or wok set over medium-high heat. When hot, add carrots and saute for 5 minutes or until crisp-tender. Add garlic and saute for about 30 seconds, until fragrant. Stir in edamame, peas, green beans, and pineapple. Cook for a minute or so until they just begin to soften.

Add rice and soy sauce to vegetables, then stir continuously for about 4 minutes, until rice is hot and begins to crisp up.

Push all the rice mixture to one side of the pan and pour the eggs in the empty spot. Quickly stir the eggs on the hot surface until they just begin to cook, then whisk them into the rice mixture. Pour in toasted sesame oil, then stir to combine.

Remove from heat, and serve fried rice with sesame seeds and chopped honey roasted peanuts.

Time: 20 minutes.

Yield: 5-6 servings.

Disclosure: STAR Fine Foods sent me a complementary package of their new cooking oils and some other goodies to try out. I had no obligations to blog about them or provide positive feedback. I’m glad I had the opportunity to try them though! Thanks to Ruby and all the other great people at STAR Fine Foods for their generosity.

Linked up with: What’s Cookin’ Wednesday.

Recipes, Rice, Sides

Healthy “Fried” Rice

Wednesday night pop quiz. What makes fried rice the color of… fried rice? Any guesses?

Soy sauce!

Seriously. Soy sauce. What?

For years, I always ordered fried rice at Asian restaurants because I just love the flavors, the crisp texture, and the itty bitty pieces of egg scattered throughout the rice. But what I don’t love is the lack of vegetables. Usually, the pieces are miniscule, and I’ve all but given up on ordering chicken or shrimp fried rice because most places are pretty skimpy on the good stuff.

However, I always thought that there was some secret “special ingredient” that restaurants added to fried rice that was so complicated and mysterious that I could never recreate it at home. Boy, was I wrong. Soy sauce is all that’s needed to create delicious, restaurant-style fried rice at home. My world was rocked the day I learned I could make a healthier, lighter version of fried rice, full of the good stuff, whenever I pleased. It’s so easy, and I typically have many of the ingredients already so it’s just a snap to make for a quick weeknight dinner. I’m excited to play around with this recipe more and find some new variations. But for now… here’s the classic!

What are your favorite additions to fried rice?

Healthy “Fried” Rice [from and Daily Garnish]
printable version


  • 2 cups cold cooked brown rice [prepared the day before from 1 cup dry brown rice]
  • 2-4 tablespoons sesame oil
  • 2-4 tablespoons soy sauce
  • 3 medium carrots, diced small
  • 1/2 cup shelled edamame [I used frozen]
  • 1/2 cup peas [I used frozen]
  • 1 egg, beaten


In a large skillet, heat about 1 tablespoon sesame oil over medium-high heat. Add rice to skillet and stir frequently to coat, approximately 4-6 minutes.

Meanwhile, whisk together 1 tablespoon sesame oil and 2 tablespoons soy sauce in a small bowl.

After rice is warm and has incorporated the sesame oil, mix in the vegetables. Cook thoroughly, until carrots are crisp-tender, about 5 minutes. Then, add sesame-soy mixture and stir quickly to mix in. The sauce should steam.

Push rice to sides of the pan, leaving a hole in the center of the pan. Pour egg into the hole and quickly scramble it, breaking the egg apart. Then mix egg with rice and vegetables, taste, and season with additional soy sauce and sesame oil to taste.