Pineapple Fried Rice
Description
This colorful pineapple fried rice skips the heavy soy sauce and oils found in takeout versions. Instead, it leans on fresh pineapple, herbs, and anti-inflammatory swaps to create a nourishing, vibrant dish that supports digestion and energy. Serve it solo or with grilled chicken, shrimp, or tofu for a complete meal.
Fried Rice Base
Instructions
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Prep & Sauté Aromatics
Heat oil in a large skillet or wok over medium-high. Add garlic and ginger; stir until fragrant (30–60 seconds).
This base supports circulation and flavor depth.
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Scramble Eggs (Optional)
If using, pour in beaten eggs and scramble quickly until just set. Push to the side of the pan.
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Add Veggies & Pineapple
Add carrots and peas; cook 2–3 minutes. Stir in pineapple and cook another 2 minutes until warm and lightly caramelized.
Light caramelizing brings out natural sweetness.
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Stir in Rice & Sauce
Add cooked rice, coconut aminos, green onions, and a pinch of salt. Toss everything to combine and heat through (about 2–3 minutes).
Day-old rice works best to avoid clumping.
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Taste & Adjust
Season with black pepper or extra aminos if needed. Serve warm.
Lymph-Friendly Tips
Using day-old basmati rice not only helps the texture but boosts resistant starch — a gut-friendly fiber that supports digestion and blood sugar regulation, both key for lymphatic wellness.
I made this after one too many bloated takeout nights. I wanted something quick but cleaner — still satisfying, still flavorful, just without the greasy after-feel. Now it’s a weeknight regular I actually look forward to.
Smart Ingredient Tip
Using day-old basmati rice gives this dish a better texture and a resistant starch boost, which may support gut health and blood sugar stability — both helpful for inflammation and lymph flow.
Lymph-Friendly Note
This version avoids soy sauce, excess sodium, and processed oils. Coconut aminos, fresh produce, and minimal seasoning keep the body light while still delivering that satisfying takeout-style flavor.
Frequently Asked Questions
Can I use canned pineapple?
Fresh is best for texture and sweetness, but canned in juice (not syrup) works in a pinch — just drain it very well.
What protein pairs well with this?
Grilled chicken, shrimp, tofu, or even a soft-boiled egg on top work beautifully and add balance to the bowl.
Can I make this ahead of time?
Yes! It reheats well. Store in the fridge for up to 3 days and reheat gently in a skillet with a splash of water or broth.
Is this gluten-free?
Yes — if you use gluten-free coconut aminos and double-check any add-ins, it’s a naturally gluten-free, lymph-supportive meal.