Pineapple Fried Rice – Take that old favorite for a spin with a few simple swaps.
This easy dinner comes together in no time!
And, almost every week, we both have a looooong pause as we think about it.
Because, even all these years into implementing feeding therapy strategies and doing our best to raise adventurous eaters, I still have two picky little ones at my table. Both kids have made BIG progress each year (and I imagine things will only get better as time goes on), but we still have plenty of work to do.
My default is almost always a build-your-own type meal. Maybe that’s a giant salad bar (Milo will favor the turkey or chicken, homemade croutons, and carrots while Sophie goes for the hard-boiled eggs, croutons, and lettuce.) Other times, it’s burrito bowls, or a quinoa salad, or pasta night, or taco night. My big trick is to break things down into their components, then put things on the table. Every child feels like they still have a say in what’s for dinner, and I’m still in charge of the choices.
Fried rice is one of our go-to faves because both kids will eat rice and Sophie LOVES tamari (gluten free soy sauce). Each child has favorite components (Sophie loves the scrambled eggs, while Milo goes for the ham), but we can serve ONE dish without all the fighting. This pineapple fried rice is one of our favorite classics with a twist. The flavors are incredible, and it couldn’t be easier.
Since we make ours LOADED with veggies (and pineapple), a little rice to fill things out, and some basic protein, it’s a pretty complete all-in-one meal, but we often serve a little fresh fruit on the side. You could certainly serve this as a side dish along with your favorite stir-fry, steamed fish, or teriyaki chicken.
Notes on the Recipe:
Let’s Talk Proteins. On the protein side, I’ve had great luck with a few different options–diced ham (from a bone-in ham, or a ham steak), cooked, crumbled bacon, canadian bacon. You can always swap for some smoked turkey or cooked chicken, stick with just the scrambled eggs, or leave out all of them for a vegan version. We’ve made it vegan plenty of times with yummy results (it’s just not *quiiiite* as filling).
PS – Niman Ranch and Applegate are good brands to look to when you want something nitrate free.
Veggie Variety. The options for veggies are endless. I’m serious when I say peek into your crisper drawer. Carrots, green onion, and bell pepper are some of my faves, but purple or green cabbage, peas or snow peas (in the pod), diced onion, spinach or greens all work too.
Other Swaps. You can certainly use cooked brown rice for this (and you could even use quinoa if you want!). You can also feel free to use soy sauce if you’re not gluten free, or coconut aminos if you avoid soy. It ALL works, and it’s ALL delicious!
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Feel free to serve this with a little Sriracha for some kick!
- 3-4 cups cooked rice
- 1-2 Tbsp oil (coconut, olive, or avocado oil work best)
- 2-3 eggs, whisked
- 1 cup diced ham (can sub cooked bacon, canadian bacon, etc.)
- 1 bell pepper, diced
- 1 cup carrots, diced
- 2 green onions, sliced
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, finely minced (optional)
- 1-2 cups pineapple, cut into small pieces
- 3-4 Tbsp gluten free tamari (can sub soy sauce or coconut aminos)
- 2-3 Tbsp minced cilantro (optional)
- Heat a small drizzle of oil in a large skillet over medium heat. Add eggs and cook, stirring regularly until completely cooked through. Remove eggs and set aside.
- Heat another drizzle of oil in the same skillet. Add ham, bell pepper, carrots, and green onion. Cook over medium high heat 3-5 minutes, or until crisp-tender. Add garlic, ginger, and pineapple. Cook an additional 1-2 minutes, or until fragrant.
- Stir in cooked rice, scrambled eggs, and tamari, adding more tamari as desired. Stir to combine well, then serve warm!