Pineapple Ginger Fried Rice

Last night I decided to try a new recipe with the leftover rice that I had from our stir-fry a few days ago. We love our stir-fry’s and could eat that pretty much everyday, plus it is a good way to eat a whole lot of veggies. This rice is full of colorful vegetables sauteed in a light pineapple ginger sauce. A great way to use leftover rice and a more than satisfying meal!

Pineapple Ginger Fried Rice

Serves 6


Rice Ingredients –

  • 3 tablespoons sunflower oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, pressed
  • 1 red bell pepper, diced
  • 1 medium carrot, grated
  • 1 cup frozen peas
  • 3 1/2 cups cooked brown rice
  • 1 (540 ml) can pineapple tidbits (juice drained and reserved for pineapple ginger sauce)

Pineapple Ginger Sauce –

  • 1/4 cup soy sauce
  • 1/4 cup pineapple juice
  • 3 tablespoons pure maple syrup
  • 1 1/4 teaspoon ground ginger


Whisk together the soy sauce, pineapple juice, maple syrup and ground ginger in a small dish and set aside. Heat the sunflower oil in a large wok on medium heat. Add the diced onion and pressed garlic and saute for 5 minutes until translucent. Add the diced pepper, grated carrot, frozen peas and pineapple ginger sauce and cook 5-8 minutes more, simmering the vegetables in the sauce until softened. Finally add the brown rice and pineapple tidbits and cook 5 minutes more until the entire mixture is hot. Serve.