Make tonight’s meal a “take-in” by making this pineapple fried rice! If you aren’t into pineapple fried rice, I’ve got a chicken version that will satisfy any take-out cravings!
I probably won’t be the first to say this but I’m so so SO happy that 2016 is over. Looking back on 2016, I’m wondering if it could be any worse. 2016 literally was the worst year that I can ever remember and I probably won’t forget it anytime soon, either. We started 2016 with Winston breaking his leg, going through a blizzard, Winston going through physical therapy every week, the worst election to date, Jason’s grandmother passing away a week before Thanksgiving, Jason’s other grandmother passing away the day after Christmas, and us attending a funeral on the last day of the year. And not to mention all the iconic celebrities that have passed this year.
Seriously, 2017. You are SO welcomed.
With every new year, there comes new goals and resolutions. If one of your resolutions is to cook more and eat in more, then we are totally going to be bff’s this next year. I feel strongly about committing to something for a certain amount of time before giving up. I know meal planning can be hard and I know finding the time to do a million things including grocery shopping can seem daunting but my best advice to you is prioritize, organize, and lists.
Ever since I started bullet journaling, I feel that I have been able to prioritize what needs to get done and what can be on hold. One of the biggest changes last year for me was meal planning. You might think being a food blogger and writer, I am 100% on top of meal planning and cooking at home. Wrong. I work a full time job and in addition, there were a ton of curveballs thrown at us last year. However, I discovered that every Saturday night, if I devoted just 30 minutes to meal planning (instead of sitting in front of the tv getting lost in Netflix), I would be able to wake up early on a Sunday morning and go to the grocery store with my shopping list for the week.
I’m telling you, if you meal plan, you will likely eat in more and thus save money and thus be healthier. And if all three of those things are your goals for 2017, then oh man, I’d love to help you! Just take a look around the blog and find recipes that you want to try or new flavors that intrigue you.
Here’s the thing: if you meal plan and create a shopping list, you will go to the grocery store, buy all the ingredients for the week and not eat out. Why? Because you’ll open a fridge full of food and realize you don’t want to waste additional money by eating out.
Of course I’m not saying you can’t treat yourself every now and then; we totally do on the weekends. But having a meal plan during the week has helped us stay on track and helped us with dinners every night because we KNOW exactly what we are doing instead of running around discovering that we don’t have an ingredient to something we want to make.
And on THAT note, let’s embrace 2017 with some take-out but having it be a “take-in” because you are making this pineapple fried rice at home! Yay!!
Pineapple Fried Rice
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 1 tablespoon vegetable oil
- 1 cup diced onions
- 1 cup diced red bell peppers
- 2 cloves of garlic, minced
- 2 cups diced fresh pineapple
- 1 tablespoon fish sauce
- 4 tablespoons soy sauce
- 3 large eggs
- 2 1/2 cups day-old white rice
- Scallions, for topping (optional)
- Salt and pepper, to taste
- In a large skillet over medium-high heat, add 1 tablespoon of vegetable oil. Once oil is heated, add onions, diced bell peppers, and garlic. Cook until fragrant and softened, about 5 minutes.
- Add the diced pineapple and toss to warm up, about 2 minutes.
- Add the fish sauce, soy sauce, and eggs. Cook until eggs cooked through and break them up with your spatula so they're basically like scrambled eggs throughout the dish.
- Add the day-old rice and toss to warm through, about 7-10 minutes. Add more soy sauce, if desired. Season with salt and pepper, to taste.
- Top with scallions before serving, if using.