For this side dish, we skip along the Pacific to Thailand. While we might not think to pair fresh pineapple and rice—this traditional Thai combination is genius. Don’t be scared by the term “fried.” As you can tell from the low amount of oil needed; it simply refers to the method of sautéing the rice with the vegetables in a wok or sauté pan.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 tablespoon olive oil
- 1 cup pineapple, peeled and cut into ½-inch cubes, or 1 cup canned pineapple chunks, drained
- 3 scallions, chopped
- 1 clove garlic, chopped
- 2 cups cooked white rice
- 1 tablespoon low-sodium soy sauce
- 1 egg
- Cilantro for garnish (optional)
Heat olive oil in a large sauté pan over medium-high heat. Add pineapple, scallions, and garlic; sauté until fragrant and slightly softened, about 5 minutes. Add rice, and sauté until warm, about 5 minutes. Add soy sauce, and stir to coat evenly.
Make a well in the center of the pan, and break egg into mixture. Cook, stirring continually to evenly distribute egg, until white and yolk are set, about 4 to 6 minutes. Garnish with cilantro if desired.