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  • Writer's pictureJenn Clayton

Pineapple Fried Rice

Quick, easy meal and makes the perfect protein packed meal prep!

Ready in about 20 minutes! Savory, sweet, delicious and a must make recipe! Yum yum!


  • 1/2 cup carrots, diced

  • 1 pound 97% ground chicken

  • 1/2 cup red bell pepper, diced

  • 2 large eggs, beaten

  • 1/2 cup green peas, frozen

  • 1/2 cup sweet corn, frozen

  • 3 cups white rice, freshly cooked or leftover rice

  • 1 and 1/2 cups pineapple, canned or fresh, diced

  • 1/2 cup roasted cashews

  • 1 tablespoon oyster sauce (or soy sauce)

  • 1 teaspoon sesame oil

  • 1 tablespoon green onions, finely choppeddivided

  • salt and pepper (to taste)

  • 1/2 teaspoon roasted white sesame seeds (optional, for garnish)

  1. Heat coconut oil in a large wok or skillet over medium-high heat for one minute. Add carrots and bell pepper and sauté until tender, about 1-2 minutes.

  2. Push the vegetables to one side to make space for the eggs. Add beaten eggs with a teaspoon of the sliced green onions into empty side of the pan. Stir the eggs on that side of the pan until scrambled and cooked through, about 1 minute.

  3. Add the peas and corn to the pan. Continuously stir everything together for a minute to cook and evenly incorporate together.

  4. Add the rice and continuously stir until well combined and warmed through, about 2-3 minutes. If you are using leftover rice, stir in 1-2 tablespoons of water to soften the rice.

  5. Add pineapple and cashews and mix until evenly distributed, about 1 minute.

  6. Add oyster sauce and sesame oil and stir continuously until well mixed.

  7. Stir in remaining green onions and season with salt and pepper to taste (if needed). I didn’t add any salt and pepper since the oyster sauce provides a lot of flavor. Garnish with sesame seeds and serve warm.

6 Servings:

331 Calories

11g Fat

37g Carbs

21g Protein

Recipe inspiration from

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