Prep 15 mins
Cook 10 mins
A spicy version of fried rice. Good with any meat main dish. I always use low sodium soy sauce whenever I cook -- much less salty!
- 14.79 ml vegetable oil
- 1-2 garlic clove, minced
- 4.92 ml finely chopped fresh ginger
- 0.59 ml crushed red pepper flakes, use more if you want it spicier
- 709.77 ml cold cooked rice
- 59.14 ml light soy sauce
- 233.88 g can crushed pineapple in syrup, drained
- 59.14 ml thinly sliced green onion, including green tops
- In large nonstick skillet, heat oil over medium-low heat until hot.
- Add garlic, ginger and red pepper, cook and stir 2 minutes.
- Increase heat to medium-high. Add rice and soy sauce; cook 2 minutes, stirring frequently.
- Add pineapple, tossing to combine.
- Heat rice through. Sprinkle with green onions before serving.
I didn't use ginger since we had none on hand, and i doubled up on the red pepper. Other than that I followed it exactly and it turned out well. I added some cooked and diced chicken near the end to make it a full meal. I've never been much into fried rice, but I will make this one again. Gotta love a simple recipe like this!!!
This is very good, a nice balance of flavors. I added a couple of scrambled eggs. I served this with a teriyaki marinated pork tenderloin, and it was very nice together. I chopped the leftover meat and added it to the leftover rice for the next day. Yummy!
This was our first attempt at home made fried rice and it turned out really well. We made exactly as directed, although we would definitely suggest adding more garlic and ginger. It isn't too spicy at all, as I have a highly sensitive dislike for the hot stuff, but I could easily handle the 1/8 teaspoon, and maybe even more We added a pound of medium cooked shrimp to our dish and it was great. I can't wait to make it again and try some variations.