Perfect Pineapple Rice

Perfect Pineapple Rice is a colourful and delicious combination of fluffy rice, sweet pineapple, scrambled eggs, sweetcorn, red bell pepper and fresh scallions. The sweet and savoury flavours work beautifully together, creating a satisfying dish that is quick and easy to prepare. Perfect for lunch, a light dinner or as a colourful side dish, this recipe proves that simple ingredients can make something wonderfully tasty.

Prep Time 10

Cook Time 15

Total Time 25

Servings People

Ingredients

Five Main Ingredients:

300 g long-grain rice cooked preferably chilled
150 g pineapple pieces cut into small chunks
2 large eggs free range
100 g sweetcorn drained
1 medium red bell pepper diced
3 medium scallions finely sliced

Larder Ingredients:

Instructions

Prepare the ingredients:

If using leftover rice, break up any large clumps with your fingers or a fork. Dice the red bell pepper and pineapple into small pieces, then slice the scallions finely.
300 g long-grain rice

Scramble the eggs:

Crack the eggs into a small bowl and beat them lightly with a fork. Heat half of the vegetable oil in a large frying pan or wok over a medium-high heat. Add the eggs and gently stir until they are just cooked but still soft. Remove them from the pan and set aside.
2 large eggs, 1½ tbsp vegetable oil

Cook the vegetables:

Add the remaining oil to the pan. Add the diced red bell pepper and cook for 2–3 minutes until it begins to soften. Add the sweetcorn and cook for another minute.
1 medium red bell pepper, 1½ tbsp vegetable oil, 100 g sweetcorn

Add the pineapple:

Stir the pineapple into the vegetables. Cook for 1–2 minutes so that it warms through and begins to release some of its lovely sweet flavour.
150 g pineapple pieces

Add the rice:

Add the cooked rice to the pan. Increase the heat slightly and stir everything together, breaking up any remaining clumps. Cook for 3–4 minutes, stirring regularly.

Flavour the rice:

Add the soy sauce, garlic powder and ground ginger. Season lightly with salt and black pepper. Stir thoroughly so the seasoning coats the rice and vegetables.
1 tbsp light soy sauce, ½ tsp garlic powder, ½ tsp ground ginger, salt, black pepper

Return the egg:

Add the scrambled egg back into the pan. Break it into smaller pieces with your spatula and gently mix it through the rice.

Finish with scallions:

Stir most of the sliced scallions through the rice, reserving a small handful for serving. Cook for another minute, then remove from the heat.
3 medium scallions

Serve:

Spoon the Perfect Pineapple Rice into bowls or onto plates. Scatter the remaining scallions over the top and serve immediately.

Equipment

Notes

Cook's Tips:

Use cold rice where possible. Chilled leftover rice tends to fry much better than freshly cooked rice because it is drier and less likely to become sticky.

Don't overcrowd the pan. A large frying pan or wok gives the rice plenty of room to cook properly. If your pan is small, cook the recipe in batches.

Keep the pineapple pieces fairly small. This helps distribute the sweet flavour throughout the dish without allowing one large piece to dominate a mouthful.

Don't overcook the eggs. Removing them while they are still soft keeps the finished dish more enjoyable. They will warm through again when you return them to the pan.

Adjust the seasoning to taste. The soy sauce provides salt and savouriness, while the pineapple brings sweetness. Taste the rice before adding any extra salt.

Serving:

Perfect Pineapple Rice works beautifully as a meal on its own, but it can also be served alongside grilled chicken, prawns or other Asian-inspired dishes. For a simple Five Ingredients Friday dinner, however, I am more than happy to pile it into a bowl and enjoy it exactly as it is.

Storage:

Allow any leftovers to cool quickly and refrigerate them in a covered container. Use within 1 day and reheat thoroughly until piping hot. Avoid repeatedly reheating cooked rice.

Nutrition