Rum-Spiked Pineapple Fried Rice

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet pineapple fried rice with a tropical twist of dark rum, stir-fried with vegetables and eggs for a vibrant, fragrant dish. This Asian Fusion-inspired rice and grain recipe, ready in about 25 minutes, pairs cooked jasmine rice, dark rum, pineapple chunks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 390 cal/serving

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Ingredients

3 cups, day-old and chilled cooked jasmine rice
2 tbsp dark rum
1 cup, fresh or canned pineapple chunks
1 medium, diced small carrot
1/2 cup, frozen green peas
3, sliced scallions
2, beaten eggs
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
2, minced garlic cloves
to taste salt
1/2 tsp, freshly ground black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 2: Pour in 2 beaten eggs and scramble quickly, cooking for 1-2 minutes until just set but still soft. Remove eggs from wok and set aside.
Step 3: Add 1 diced medium carrot and 1/2 cup frozen green peas to the wok, stir-fry for 3 minutes until tender-crisp.
Step 4: Stir in 3 cups chilled cooked jasmine rice and 1 cup pineapple chunks, breaking up any clumps. Cook for 4 minutes, stirring frequently.
Step 5: Pour 2 tbsp dark rum and 2 tbsp soy sauce over the rice mixture, stirring constantly until the rum is mostly evaporated and the rice is evenly coated.
Step 6: Return the scrambled eggs to the wok, add 3 sliced scallions, 1 tbsp sesame oil, and season with salt and 1/2 tsp black pepper. Toss everything together for 1 minute and serve hot.