Restaurant-inspired Thai Pineapple Fried Rice? Yes please! McCormick® Spices makes it easy. Simply crumble the seasoning into a wok or skillet with ingredients, a splash of soy and fish sauces, and enjoy.
15m
PREP TIME
10m
COOK TIME
357
CALORIES
12
INGREDIENTS
Restaurant-inspired Thai Pineapple Fried Rice? Yes please! McCormick® Spices makes it easy. Simply crumble the seasoning into a wok or skillet with ingredients, a splash of soy and fish sauces, and enjoy.
15m
PREP TIME
10m
COOK TIME
357
CALORIES
12
INGREDIENTS
Ingredients 4 Servings
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 1 tablespoon less sodium soy sauce
- 2 teaspoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 teaspoon McCormick® Minced Garlic
- 1/4 teaspoon McCormick® Ground Cayenne Red Pepper
- 1 medium carrot, grated (about 1/4 cup)
- 2 cups cold cooked white rice
- 2 large eggs, lightly beaten
- 1/4 cup frozen peas
-
1
cup
canned pineapple chunks, drained
![substitution]( "substitution")
Substitutions available
- fresh pineapple chunks
- 1/2 cup unsalted roasted whole cashews
INSTRUCTIONS
- 1 Heat oil in a large deep skillet or wok on medium heat. Add onions; cook 5 minutes until softened. Stir in soy sauce, fish sauce, garlic and red pepper.
- 2 Add carrots and rice; stir-fry 3 minutes or until heated through. Push rice to edges of skillet. Pour eggs into middle of skillet. Cook and stir until eggs are almost set. Stir into rice.
- 3 Stir in peas, pineapple chunks and roasted cashews; cook until heated through. Transfer rice to serving bowl and garnish with lime wedges, cilantro leaves and chopped green onions, if desired.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 Heat oil in a large deep skillet or wok on medium heat. Add onions; cook 5 minutes until softened. Stir in soy sauce, fish sauce, garlic and red pepper.
- 2 Add carrots and rice; stir-fry 3 minutes or until heated through. Push rice to edges of skillet. Pour eggs into middle of skillet. Cook and stir until eggs are almost set. Stir into rice.
- 3 Stir in peas, pineapple chunks and roasted cashews; cook until heated through. Transfer rice to serving bowl and garnish with lime wedges, cilantro leaves and chopped green onions, if desired.
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