I first made this dish one night when I was short on veggies but had some pineapple that really needed to be eaten. As it turns out, I love the sweet taste of fruit melded with the more salty flavors of the fried rice. Even my six-year-old stepson, who hates food in general, gobbled it up.
This recipe would also be good with addition fruits and veggies mixed in like sweet peas and orange bits. For a healthier take, use brown rice.
Since this is an entry for Sweetnicks‘ ARF/5-A-Day Tuesdays, let me tell you a bit about the nutritional value of this recipe. Carrots are a great source of beta carotene, a powerful antioxidant that can help protect you against things like cancer and heart disease. Pineapple is a great source of an enzeyme that aids in digestion, not to mention vitamin C – an antioxidant.
1/4 cup pineapple, cut into 1/4 inch chunks
1 large egg, beaten
2 tbsp sesame oil
1/4 tsp white pepper
salt to taste
1 1/2 cup white rice, cooked
3 tbsp soy sauce
Add sesame oil and allow to warm over medium heat for 1 minute.
Pour beaten egg into the pan and stir until fully cooked (do not allow it to mix with other ingredients yet.)
Toss rice with other ingredients. Stir in soy sauce, pepper and salt.
Stir continuously for 1-2 minutes until ingredients are well combined.