Pineapple Fried Rice

This recipe was developed by Chef Rob Cashman & Allison McDonnell at University of Kansas during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 10
Serving size: 6 ounces

Ingredients

2 Cups Jasmine rice
2 Cups Water
½ Cup Yellow onion, small diced
½ Cup Celery, small diced
1 Cup Kyoto blend veggies (broccoli, carrots, red peppers, & edamame)
1 Cup Barvecue Naked Pulled BVQ
1 Cup Pineapple, medium diced
¼ Cup JUST egg
3 Tablespoons Soy sauce
3 Tablespoon Canola oil

Preparation

1. Combine rice and water and steam your rice – For best results do this a day in advance and hold in refrigerator overnight.
2. Heat your flat top grill to 375.
3. Add oil and cook onion and celery for one minute.
4. Add your cooked rice to the flat top and cook 2-3 minutes.
5. Next, add your BVQ and diced pineapple and cook for 1-2 minutes.
6. Add soy sauce and toss until rice is evenly coated.
7. Next to the cooking rice, cook your JUST egg for one minute until it resembles scrambled eggs.
8. Chop up the egg and toss with the rice & add your vegetable blend and toss.
9. Place in desired pan and hold hot for service.