This recipe courtesy of Oklahoma WIC

Pineapple Fried Rice

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Mains & Sides
Servings: 6


  • 2 teaspoon sesame oil
  • 1 tablespoon minced garlic
  • ¼ teaspoon red pepper flakes
  • 1 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 1 8.8-ounce instant brown rice
  • 1 small onion diced
  • 1 cup pineapple frozen, chunked
  • 2 cups frozen peas and carrots mix
  • 6 green onions thinly sliced
  • 2 eggs
  • ¼ cup less-sodium soy sauce


  • In a wok or a large skillet, heat 1 teaspoon of the sesame oil over medium-high heat. Add the garlic and red pepper flakes and stir constantly using a wooden spoon or spatula for 1 minute or until fragrant.
  • Increase the heat to high and add the chicken. Cook for 4 to 6 minutes, turning and moving the chicken constantly while cooking. Scrape the chicken and garlic onto a plate and set aside.
  • Microwave the rice according to package directions. Set aside.
  • Add the remaining 1 teaspoon of sesame oil to the pan. Once hot, add the onion, peas and carrots, pineapple and half of the green onions and stir-fry, constantly moving the mixture until the onions and carrots soften, 3 to 5 minutes.
  • Push the vegetables to the outer edges of the wok or skillet to open up the center.
  • Crack the eggs into the pan and scramble. When the eggs are cooked through, combine with the vegetables. Reduce the heat to medium.
  • Add the reserved chicken, cooked brown rice and soy sauce to the vegetable mixture and stir to combine.
  • Serve garnished with the remaining green onions.


Nutrition Facts: 1 serving = 215 Calories, 20g Carbohydrates, 8g Fat, 22g Protein
Total Servings: 6 servings