The Pioneer Woman Tasty Kitchen
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Pineapple Fried Rice

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Level: Easy

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Description

The perfect balance of sweet and savory.

Ingredients

  • 1 cup Uncooked White Or Brown Rice
  • 2 cups Water
  • 2 Tablespoons Sesame Oil
  • 1 whole Small Onion, Diced
  • ¼ cups Frozen Corn
  • ½ cups Peas And Carrots, Frozen Works Well
  • 1 can (8 Oz. Size) Pineapple Chunks, Drained
  • 1 Tablespoon White Sugar
  • 1 teaspoon Salt
  • ½ teaspoons White Pepper
  • ¼ teaspoons Ground Ginger
  • ½ teaspoons Garlic Powder
  • ¼ cups Soy Sauce
  • 3 whole Green Onions

Preparation

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.

Heat sesame oil in a large skillet or wok over medium-high heat. Cook and stir the onion, corn, peas and carrots in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minutes.

Mix the cooled rice, sugar, salt, white pepper, ginger and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine. Sprinkle with green onion. Serve warm.

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