As much as I love posting recipes here, there are a few that I make ALL the time without measuring anything. I throw it together quickly on weeknights, after the nice natural light has gone away, and rarely think to share it with you. But a few weeks ago, I posted a quick picture of this on my insta-story and got tons of questions about the recipe, so… it was time to shoot this Pineapple Fried Rice!
Like I said, we make this a lot. I love it because it tastes comforting (for Adam), but it’s PACKED with veggies (for me!). It’s also nice that you can switch up the protein that you serve it with. We’ve made this with chicken, shrimp, and tofu – but our favorite is salmon. I just bake it at 425 degrees from 15-18 minutes. So so so good!
This recipe is also really flexible. If you have other veggies in your fridge, throw them in there! Peppers and broccoli just happen to be our favorite with pineapple, but we’ve also done this with carrots, water chestnuts, edamame, and peas. And of course, throw an egg in there if you’re a purist!