Recipe Image

Pineapple Pork Fried Rice

  • 45 m
  • 45 m
Diabetic Living Magazine
“This one dish meal is bursting with texture and taste. Fresh pineapple, crisp-tender carrots and celery, and pungent ginger combine with pork in this homemade fried rice recipe that's ready in 45 minutes, start to finish.”


    • 1 egg
    • 2 egg whites
    • 2 teaspoons canola oil plus 1 tablespoon, divided
    • 1 pound pork tenderloin, cut into bite-size pieces
    • 1 cup chopped fresh pineapple
    • ½ cup thinly sliced carrot (1 medium)
    • ½ cup thinly bias-sliced celery (1 stalk)
    • ½ cup sliced scallions (4)
    • 2 teaspoons grated fresh ginger
    • 2 cloves garlic, minced
    • 2 cups cooked jasmine rice
    • ½ cup frozen peas, thawed
    • 3 tablespoons reduced-sodium soy sauce
    • 1 tablespoon snipped fresh cilantro


  • 1 Beat together egg and egg whites in a small bowl; set aside. Heat 2 teaspoons oil over medium-high heat in a very large skillet or wok. Add pork. Stir-fry 3 to 5 minutes or until the pork is no longer pink. Remove the pork from the skillet; set aside.
  • 2 Add the remaining 1 tablespoon oil to the skillet or wok. Add pineapple, carrot, celery, scallions, and ginger; stir-fry 3 to 4 minutes or until the vegetables are tender. Add garlic; stir-fry 30 seconds more. Add the egg mixture; let stand 5 to 10 seconds or until the egg sets on bottom but remains runny on top. Add cooked rice. Turn and toss mixture continuously 1 minute. Stir in the cooked pork, the peas, soy sauce, and cilantro; heat through. Serve immediately.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019