Description
A quick and vibrant stir-fry using day-old rice, fresh pineapple, and colorful vegetables.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1 cup fresh pineapple, diced
- 1 bell pepper, diced
- 1 cup peas and carrots (frozen or fresh)
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: tofu or cashews for extra protein
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and minced garlic, sautéing until translucent and aromatic.
- Stir in the diced bell pepper, peas, and carrots, cooking for a few minutes until just tender.
- Add the cooked rice and diced pineapple to the skillet, mixing thoroughly.
- Pour in the soy sauce and stir to combine all ingredients well.
- Season with salt and pepper according to taste.
- If desired, add tofu or cashews and cook until heated through.
- Serve hot, enjoying the balance of flavors and textures.
Notes
Best eaten fresh; reheating may harden rice but adding water helps soften it.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg