Description
This gluten-free Pineapple Fried Rice recipe is the perfect easy dinner for a busy weeknight. It’s fast, it’s delicious, and it’s packed with color and flavor!
Ingredients
Scale
- 3 cups COLD cooked rice*
- 2 Tablespoons oil (coconut oil or avocado oil work best), divided
- 3 large eggs
- 8 oz. diced ham (can sub cooked bacon, canadian bacon, etc.)
- 1 cup diced red bell pepper (about 1 pepper)
- 1 cup diced carrots (2-3 carrots)
- 1/2 cup frozen peas
- 2 green onions, sliced
- 2 cloves garlic, finely minced
- 1 teaspoon fresh ginger, finely minced
- 1 1/2 cups pineapple, cut into small pieces
- 2-4 Tablespoons gluten-free tamari*
- 1/2 teaspoon toasted sesame oil
- 1/4-1/2 teaspoon black pepper or white pepper
- 2-3 Tablespoons minced cilantro (optional, for garnish)
Instructions
- Scramble The Eggs. Beat the eggs in a small bowl until smooth. Heat a large skillet over medium heat and add 1/2 Tablespoon of oil. Add the beaten eggs, and use a spatula to stir, scraping the eggs from the bottom continuously until the eggs are just slightly underdone (a little glossy). Set the scrambled eggs aside on a plate and wipe out the skillet as needed.
- Cook The Ham. Next, add 1/2 Tablespoon of oil and add the ham to the pan. Cook 3-4 minutes over medium-high heat, until it’s starting to turn golden brown.
- Start The Veggies. Add the remaining 1 Tablespoons oil to the skillet and add bell pepper and carrots and cook veggies over medium-high heat 3-4 minutes, or until crisp-tender.
- Add Pineapple & Aromatics. Next, add peas, green onion, garlic, and ginger to the skillet and cook 1-2 minutes more, or until fragrant.
- Stir In Rice, Pineapple & Sauce. Add the rice and pineapple to the skillet along with 2 Tablespoons tamari, the sesame oil, and a pinch of pepper. Stir 1-2 minutes, breaking up clumps of rice as you go, and adding more tamari, as needed, until the rice is coated to your taste.
- Mix In The Eggs. Break up the scrambled eggs on the plate a bit with your spatula. Turn off the heat and add the cooked eggs back to the skillet, stirring to break up the eggs as you go. Garnish with more pepper or cilantro. Enjoy right away and store leftovers in the fridge 1 day.
Notes
- Use COLD Rice, For Best Results. You always want to use cold cooked rice to avoid the rice getting overly starchy or gummy as it cooks.
- Stay Gluten-Free! Despite the name, most soy sauce in the United States is made with wheat instead of soy, and it is NOT gluten-free. Look for gluten-free tamari (gluten-free soy sauce) or use coconut aminos for a soy-free option. We highly recommend low-sodium tamari to help moderate the salt content in this dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Per 1 cup
- Calories: 210
- Sugar: 5.5 g
- Sodium: 543.2 mg
- Fat: 6.7 g
- Saturated Fat: 1.4 g
- Carbohydrates: 25.8 g
- Fiber: 2 g
- Protein: 11.3 g
- Cholesterol: 82.4 mg