This is a recipe that I came up with by combining things that like to taste in my rice. The cilantro really kicks up the taste for me. I will add stir fried shrimp and/or chicken if I want to just make the rice the whole meal. If you are using mea, stir-fry it first and sit it to the side.



Recipe Summary

10 mins
15 mins
30 mins
55 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring water to a boil in a saucepan; add rice and red pepper flakes. Cover saucepan with a lid and remove from heat; let stand until water is absorbed, about 5 minutes. Fluff rice with a fork and cool, about 30 minutes.

  • Heat oil in a wok or large skillet over medium-high heat; cook and stir rice until coated in oil, 15 to 20 seconds. Add egg to wok; cook and stir until scrambled and cooked through, 1 to 2 minutes.

  • Stir green onions and garlic into rice mixture and cook until fragrant, about 30 seconds. Add cabbage, pineapple, cilantro, and bean sprouts to rice mixture; cook and stir until cabbage starts to wilt, about 5 minutes. Stir soy sauce into rice mixture and cook for 30 seconds more.

Cook's Note:

I usually cook the rice about 30 minutes before I am going to prepare the dish to make sure that it is not hot when I am ready for it. You can even prepare it the night before and put it in the refrigerator.

Cole slaw mix can be substituted for the shredded cabbage.

Nutrition Facts

302 calories; protein 6.5g 13% DV; carbohydrates 51.1g 17% DV; fat 8.3g 13% DV; cholesterol 31mg 10% DV; sodium 84.7mg 3% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
Kristi's Special Fried Rice Haiku: "Mmm mmm this was good. Used submitter's suggestion added chicken too." The recipe submitter mentions adding a protein so I marinated a cubed chicken breast in a mixey-uppey bag of soy sauce honey garlic and ginger along w/ taking Kristi's note of preparing the rice the day b4 to reduce my steps. Having all of the ingredients cut measured and prepped prior to beginning this recipe was key b/c it goes together FAST. After browning the chicken I removed and covered it to keep it warm then continued w/ the recipe as written only using an extra cup of cabbage to make up for not having bean sprouts. Other than a little extra squirt of soy sauce and sirarcha at the dinner table we thought this recipe was near perfect and our only concern was that it wouldn't have been as good w/o the extra flavor that the chicken and its marinade imparted on the dish; still it tasted like 5 stars to us! Read More