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Pineapple Rice Bowl

20-Minute Pineapple Rice Bowl Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked jasmine rice, preferably day-old
  • 2 cups fresh pineapple chunks
  • 2 tbsp neutral oil, divided
  • 1 red bell pepper, diced
  • ½ red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup frozen shelled edamame
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha, plus more for serving
  • 2 green onions, sliced
  • ⅓ cup roasted salted cashews, roughly chopped

Method
 

  1. Whisk soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl; set aside.
  2. Heat 1 tbsp oil in a large skillet over high heat. Sear pineapple chunks, undisturbed, 2 minutes per side until golden. Remove to a plate.
  3. Add remaining 1 tbsp oil to skillet. Sauté onion and bell pepper 3 minutes. Add garlic and edamame; cook 1 minute more.
  4. Add cold rice and sauce to skillet, breaking up clumps. Press into an even layer and toast without stirring for 2 minutes, then flip and repeat until hot and slightly crispy, about 5 minutes total.
  5. Toss seared pineapple, green onions, and cashews into the rice. Divide among bowls and serve with extra sriracha.

Notes

If you only have warm, freshly cooked rice, spread it on a sheet pan and chill it in the fridge for 10 minutes before you start. This dries it out enough to fry properly.