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Pineapple Fried Rice

We're delivering some perfectly sweet pineapples this week, and while delicious enjoyed on their own or blended into smoothies, we love them just as much in savory dishes. Cut them up to top a pizza, skewer onto chicken and vegetable kabobs, or mix into salsa for seafood tacos. Pineapple is also delicious in stir-fried dishes and this week we’re using it in a Thai-inspired fried rice alongside onions, carrots and broccoli. The sweetness of the pineapple pairs so well with the savory umami flavors of soy sauce and toasted sesame oil.

Fried rice is a great end-of-the-week meal and makes good use of what’s left in the fridge to minimize waste. You can use any combination of vegetables you happen to have, including frozen mixed vegetables and peas to bulk it up. While rice is traditional here, any leftover grain can be used, including quinoa, farro, and barley. Just make sure the grain is well-chilled, as fried rice dishes turn out best with cold, day-old cooked grains. Feel free to add leftover cooked chicken, pork, shrimp, tofu or shelled edamame to bump up the protein.

Pineapple Fried Rice

Active time: 35 Min.

Total time: 35 Min.

Servings: 4


2 tablespoons plus ½ teaspoon coconut oil, divided (or your preferred cooking oil)

2 eggs, scrambled

½ cup chopped onion

3 cups chopped vegetables including carrot, broccoli and/or bell peppers

1 cup chopped pineapple

3 garlic cloves, minced

3-4 cups leftover brown or white rice, chilled*

3 tablespoons reduced sodium soy sauce or tamari, more to taste

1 tablespoon fish sauce, more to taste

½ tablespoon toasted sesame oil

¼ cup sliced green onions

2 tablespoons chopped fresh cilantro

Sriracha, for serving

*Cold, leftover rice works best in fried rice dishes. If using fresh cooked rice, spread it onto a sheet pan and place in the freezer for 15 minutes to cool it down quickly.


Heat ½ teaspoon coconut oil in a large deep non-stick skillet over medium heat. Add the eggs and scramble until just cooked, 1 to 2 minutes. Transfer to a large bowl. Wipe out the pan (carefully!) if desired.

Add 1 tablespoon coconut oil to the pan followed by the onion and chopped vegetables. Saute, stirring often, until carrots are crisp-tender, about 8 to 10 minutes. Stir in the pineapple and garlic and continue to saute for 2 to 3 minutes, or until pineapple becomes fragrant and begins to caramelize. Transfer vegetables and pineapple to the large bowl with the cooked eggs.

Add remaining 1 tablespoon coconut oil to the pan followed by the rice. Spread rice in an even layer and let it crisp up for 1 to 2 minutes. Give it a good stir and repeat until most of the rice toasts a bit and has started turning golden brown. Fold the cooked eggs and vegetables into the rice and season with the soy sauce or tamari, fish sauce, and toasted sesame oil. Add more soy sauce and fish sauce to taste. Remove from heat and fold in green onions and cilantro. Top with sriracha if desired.

How are you enjoying the fruits and vegetables in this week’s box? We love to see what you’re cooking up in your own kitchens! Don’t forget to post your meals and be sure to tag us @realfoodremedyrx so we can inspire others with your creations!

By Carolyn Hodges, MS, RDN, LD

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