By Erin Brighton, campbrighton.com
This easy pineapple pork fried rice meal is so easy – it almost feels like I am cheating by using frozen fried rice. But, I promise, it’s not cheating, it’s smart. And it is so good. My kids devoured this. I usually put a little more effort into my fried rice and make this copycat pork fried rice, but knowing I can keep some frozen fried rice on hand for this delicious meal is a weeknight dinner game changer.
The base of this meal is the frozen veggie fried rice from Whole Foods. We used two bags for our family and we had leftovers. One bag is probably plenty for most of you.
Ingredients
1 bag of Whole Foods veggie fried rice
1 tablespoon toasted sesame oil
1 pound boneless pork loin chop
1 cup, approx, chopped pineapple
3 cloves garlic, chopped
2-3 scallions – chopped – white parts and green tops separated
1 inch ginger, chopped
Directions
I bought 2 nice pieces of boneless pork loin chop – just a little more than a pound in total. I trimmed the fat from the edges and cut the pork into pork fried rice sized pieces. I cooked the chopped pork in toasted sesame oil until it was mostly cooked through. Just about 6-7 minutes.
I added the white part of chopped scallions (reserve the green parts to add at the end!), a few cloves of chopped garlic, and about an inch of chopped ginger. I always keep a large piece of ginger in the fridge or freezer. It adds such a nice taste to Asian cooking. Cook for another minute or so once you add the scallions, garlic, and ginger.
Cook the veggie fried rice in the microwave. It should take about five minutes.
Add the fried rice to the pork and stir. Heat everything together.
At the end I added some bright veggies and the chopped pineapple.
For the veggies, I thinly sliced some purple onion, the green parts of scallions, and one jalapeño.
For the pineapple, I cut pineapple into small pieces. Maybe a cup of pineapple or so for our large quantity. It’s flexible! We ate a lot of pineapple as we cut it up.
Enjoy!
