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Pineapple Un-Fried Rice

Jan 14, 2018 | by Lisa Reynoso

Pineapple Un-Fried Rice
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Fried rice is tasty, but with eggs and oil, it’s probably not the healthiest food out there. This recipe is full on flavor and light on calories. Great as a side or a main dish.

1 tbsp fresh ginger root, peeled & minced
4 garlic cloves, minced
½ onion, diced
2 carrots, diced
½ cup frozen peas
1 bell pepper (any), seeded & diced
3 cups (15 oz) pineapple, thawed & diced
6 cups cooked brown or white rice
5 tbsp low-sodium soy sauce
Sriracha, Green onions (optional)


  1. Line a large pan with water.
  2. Sauté ginger and garlic over medium heat for 1-2 minutes.
  3. Increase heat to high, add onion and cook for 1-2 minutes, adding more water as needed.
  4. Add carrots, peas, and bell peppers, and cook for 1-2 minutes on high heat. The veggies should remain crunchy.
  5. Add pineapple and cook for 1 minute.
  6. Add cooked rice, soy sauce and mix well.
  7. Reduce heat to medium and cook 2 more minutes.
  8. Turn off heat and garnish with green onion and hot sauce.
  9. Serve warm.

Chef’s note: The white rice version is more authentic and tasty, but the brown rice version is more nutritious. Add baked tofu or garbanzos for a complete meal, or use it as a side to your favorite Asian dish.

Lisa Reynoso
Lisa Reynoso is a stay-at-home wife and mother to three children. She spends most of her time homeschooling, cooking, and cleaning. She has embraced the challenge of cooking plant-based and gluten-free, and enjoys trying new recipes. She is a trained Associate Director for the Nedley Depression/Anxiety Recovery Program.

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