Black Rum Pineapple Fried Rice with Scallions
A fragrant and savory fried rice featuring black rum for a deep caramel note, combined with pineapple, scallions, and soy sauce. This asian fusion-inspired rice & grains ready in about 25 minutes pairs cooked jasmine rice, chilled, black rum, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups cooked jasmine rice, chilled
- 2 tbsp black rum
- 3 tbsp vegetable oil
- 2 large eggs, beaten
- 3 garlic cloves, minced
- 4 scallions, sliced
- 1 cup pineapple chunks
- 3 tbsp soy sauce
- 1 tsp fish sauce
- 1 tbsp fresh lime juice
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 2 beaten eggs and scramble quickly until just set, about 1 minute. Remove eggs and set aside.
- Step 2: Add remaining 2 tbsp vegetable oil and 3 minced garlic cloves to the wok. Sauté for 30 seconds until fragrant.
- Step 3: Stir in 4 cups chilled cooked jasmine rice, breaking up any clumps. Cook for 3-4 minutes, stirring constantly, until heated through and slightly crisp.
- Step 4: Pour in 2 tbsp black rum and 3 tbsp soy sauce, stirring to evenly coat the rice. Cook for 2 minutes until the rum aroma is noticeable and liquid mostly evaporated.
- Step 5: Add 1 cup pineapple chunks, 4 sliced scallions, 1 tsp fish sauce, 1 tbsp fresh lime juice, and 1/2 tsp black pepper. Stir for another 2 minutes.
- Step 6: Return scrambled eggs to the wok and fold gently to combine. Serve immediately garnished with extra scallions if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Black Rum Pineapple Fried Rice with Scallions take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Black Rum Pineapple Fried Rice with Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked jasmine rice, chilled from drying out.
Can I substitute ingredients in Black Rum Pineapple Fried Rice with Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Black Rum Pineapple Fried Rice with Scallions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Black Rum Pineapple Fried Rice with Scallions?
Asian Fusion rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
