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Pineapple Ginger Fried Rice


This rice is full of colorful vegetables sauteed in a light pineapple ginger sauce. A great way to use leftover rice and create a more-than-satisfying meal!

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Rate this recipe 4.6/5 (29 Votes)


  • 1/4 cups Soy Sauce
  • 1/4 cups Pineapple Juice
  • 3 Tablespoons Pure Maple Syrup
  • 1-1/4 teaspoon Ground Ginger
  • 3 Tablespoons Canola Oil
  • 1 whole Small Onion, Diced
  • 3 cloves Garlic, Pressed
  • 1 whole Red Bell Pepper, Diced
  • 1 whole Medium Carrot, Grated
  • 1 cup Frozen Peas
  • 3-1/2 cups Cooked Brown Rice
  • 1 can (540ml Size) Pineapple Tidbits, Drained


Adapted from


Step 1

Whisk together the soy sauce, pineapple juice, maple syrup and ground ginger to make the pineapple ginger sauce in a small dish and set aside.

Heat the canola oil in a large skillet or 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.


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