Rum-Spiked Pineapple Fried Rice
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 & grains ready in about 25 minutes pairs day-old and chilled cooked jasmine rice, dark rum, fresh or canned 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Spiked Pineapple Fried Rice 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 Rum-Spiked Pineapple Fried Rice?
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 dark rum from drying out.
Can I substitute ingredients in Rum-Spiked Pineapple Fried Rice?
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 Rum-Spiked Pineapple Fried Rice 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 Rum-Spiked Pineapple Fried Rice?
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.
