Teriyaki Pork and Pineapple Fried Rice

• 2 cups cooked and cooled rice
• 8 oz pork loin, diced
• 1/2 cup diced pineapple (fresh or canned, drained)
• 1/2 cup frozen peas and carrots mix
• 3 green onions, sliced
• 3 tablespoons teriyaki sauce
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 2 tablespoons toasted sesame seeds for garnish

Steps

1. 1 Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
2. 2 Add diced pork and cook until browned, about 5 minutes. Remove and set aside.
3. 3 Add remaining oil, then garlic to the skillet and cook until fragrant, about 30 seconds.
4. 4 Add the rice to the skillet and break up any clumps. Stir-fry for 3 minutes.
5. 5 Stir in peas, carrots, and pineapple, cooking for another 2 minutes.
6. 6 Add teriyaki sauce, soy sauce, sesame oil, and black pepper. Toss to combine.
7. 7 Return pork to skillet and cook for an additional 2 minutes until everything is heated through.
8. 8 Stir in green onions.
9. 9 Serve immediately garnished with sesame seeds.

Equipment

• large skillet or wok

Variations

• Add shrimp or chicken for a mixed protein option.
• Substitute mushrooms for a meaty vegetarian version.

Substitutions

• Use chicken instead of pork for a different flavor profile.
• Swap in brown rice for a whole grain option.

Pairings

• Green tea
• Asian pear slices

Nutrition

Tips

• Use day-old rice for best results; freshly cooked rice can be too moist.
• For a spicier kick, add a pinch of red pepper flakes with the black pepper.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep it moist.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat gently in a skillet.

Serving Suggestions

• Serve with steamed broccoli or a simple cucumber salad.

FAQ