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.

12 thoughts on “Pineapple Ginger Fried Rice

  1. Making this for dinner tonight, mmmm…. Can’t wait to eat it up! I’ve actually thought about making this recipe since the day you first posted it.


  2. Pingback: Monday Meal Plan | Live. Learn. Love. Eat.

  3. Pingback: Monday Meal Plan | Live. Learn. Love. Eat.

  4. Awesome 🙆 is the word for this recipe!!!! It turned out so so so well and yummy of course. I couldn’t stop licking my plate and the pan too 😉.


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