Pineapple Veggie Fried Rice

Pineapple Veggie Fried Rice

  • Servings: 4
  • Difficulty: easy
  • Print


4 cups Cooked White Rice
3 Baby Bok Choy Bulbs, chopped
1 cup Shredded Carrots

1/2 cup of frozen chopped green beans

1 cup chopped spinach
3 Tbsp. Olive Oil
20 oz. Can of Dole Crushed Pineapple
3 Tbsp. Gluten Free Soy Sauce
Few stalks of Green Onion
Pinch of fresh Parsley
Pinch of Garlic, Red Pepper Flakes, Salt & Pepper
Juice of half of a lime


  1. In a giant skillet, sauté the Bok Choy,  green beans, and carrots with in a little bit of oil, on medium heat.
  2. Once the vegetables have softened, set them aside in a bowl.
  3. Mix the rice, pineapple, soy sauce, spices and spinach in a bowl, and then add to a skillet with hot oil. Pan fry until the rice gets crispy.
  4. Turn down the heat, and add your cooked vegetables to the mixture. Mix everything together well.
  5. Garnish the mixture with fresh green onion, parsley, lime & pineapple chunks if desired.


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