Ingredients
Scale
- 1 tbsp olive oil or vegetable oil
- ½ onion chopped
- ½ tsp salt
- ¼ tsp pepper
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 1 1-inch piece of ginger minced
- 3 cups cooked jasmine rice
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1½ cups fresh or canned pineapple pieces
- chopped green onion
- chopped cashews
- Sriracha optional
Instructions
- Heat oil in a large skillet over medium heat.
- Add onion, salt, and pepper; cook for a couple of minutes.
- Stir in chopped bell pepper and cook until softened, about a few minutes.
- Add garlic and ginger; cook for 30 seconds to 1 minute until fragrant.
- Stir in jasmine rice, soy sauce, and oyster sauce; mix well.
- Gently fold in pineapple pieces.
- Season with salt and pepper; add more soy sauce to taste if desired.
- Top with green onion, cashews, and a drizzle of sriracha, if using.
Notes
Use leftover rice for best results, as it holds together better during cooking.
Feel free to add proteins like chicken or shrimp for a heartier dish.
The spiciness can be adjusted by varying the amount of sriracha added.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.