CALL NOW! 416-929-6958

If you are trying to add more rice into your diet as you become gluten-free, or you are just a huge fan of rice and need to try something with a twist, the following recipe is for you! Packed with flavour and easy to make, this dish won’t have you spending hours agonizing over how to jazz up your dinner. And as a bonus, you can use up your leftover rice from the night before! Simply pair with a warm, saucy curry or stew, and you’ll have yourself a plate of comfort food for the cold nights ahead. Try a coconut milk-based curry if you are also dairy-free!

By Sonam Patel, B.Sc

Pineapple Fried Rice Ingredients:

  •  Oil (for cooking)
  • Salt and Pepper
  • 5           Garlic Cloves, minced
  • 1.5”       Ginger piece, minced
  • 1           Onion (cooking or red), medium-sized, chopped
  • 2-3        Eggs
  • ¼ cup    Cashews (unsalted, raw), chopped into quarters
  • 6 cups   Balsamic rice, cooked
  • ¼ cup    Soy sauce (approx.)
  • ¼ cup    Rice wine vinegar (approx.)
  • ¼ cup    Sriracha sauce (or to taste)
  • 1 cup     Pineapple, chunks (fresh or canned will work)
  • 2            Green onions, sliced

Pineapple Fried Rice Method:

  1. Heat oil in a large pot or wok on medium heat.
  2. Add garlic cloves, ginger and onions, sauté until onions are partially cooked.
  3. Crack eggs into a bowl and beat with a fork until combined, add to the pot.
  4. Stir egg mixture until cooked (just like scrambled eggs). Add cashews and combine them.
  5. Season with salt and pepper, to taste. Add cooked rice to the pot and stir in.
  6. Season with soy sauce, Sriracha sauce, and rice wine vinegar. Stir in pineapple chunks.
  7. Take the pot off the heat and garnish with green onions.
  8. Serve with chili paneer, any curry (masaman, green, panang, etc.), or other saucy dishes.


Sonam Patel has been working for the Pacific Wellness Institute as a clinical assistant.  She holds a Bachelor of Science, Human Kinetics & Nutritional and Nutraceutical Science degree from the University of Guelph.  Currently, she is pursuing a diploma of Acupuncture, Moxibustion and Traditional Chinese Medicine at Eight Branches Academy of Eastern Medicine in Toronto.