Pineapple Hoisin Pork Fried Rice with Edamame

Pineapple Hoisin Pork Fried Rice with Edamame 4.50/5 (20 votes)

Clean plates all around. And, selfishly I began to worry there wouldn’t be any leftover for my lunch. In the end there was a small amount of rice and pork and quite a few lone pineapple pieces on the kids’ plates. One thing to note about making fried rice; the rice should be cool before you start to incorporate it in the wok. I typically cook my rice in the morning while we’re getting ready for the day and then throw it in the fridge. If you forget, don’t worry. It will still work; just may be a bit sticky. Feel free to add a few extra veggies to this dish as well - broccoli, bell pepper, mushrooms, and snap peas would all be fantastic.

Fried Rice



  • 1 1/2 cups jasmine rice
  • 3 cups water
  • 2 large egg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/2 cup frozen peas
  • 1/4 cup green onion
  • 3 tablespoons low sodium soy sauce
  • 1/2 cup shredded carrots,


  1. Bring water and rice to a boil in a lidded pot. Reduce to a simmer, cover and let cook for 20 minutes. Let cool at room temperature for a bit and then transfer to the refrigerator to cool.
  2. Beat eggs with salt and pepper.
  3. In a large wok or skillet, scramble eggs until they are almost cooked but still a little soft. Remove and reserve for later.
  4. Heat olive oil in the wok over medium high heat. Sauté green onions for a minute or two then add rice, carrots and peas. Cook, stirring constantly until rice and peas are heated through.
  5. Season with soy sauce and stir in reserved eggs.

Nutritional Information

Serving Size 130g Calories 331 Fat 10 Carbs 51 Fiber 2 Protein 9.

Pineapple Hoisin Pork Chops



  • 1 pound pork chops
  • 1 cup pineapple chunks
  • 1/4 cup hoisin sauce
  • 1/4 cup low sodium soy sauce


  1. Marinate pork in hoisin and soy sauce for about 20 minutes (or as long as you're able).
  2. Preheat grill to medium high (or use a grill pan on the stovetop).
  3. Grill 3-4 minutes per side or until internal temp is about 150. It may still be a bit pink in the center and that's ok.
  4. Let the pork rest while pork rest while you grill the pineapple chunks. They will only take a few minutes and should be heated through and have a few good grill marks.
  5. Slice pork chops and serve with pineapple over rice.

Nutritional Information

Serving Size 153g Calories 320 Fat 20.5 Carbs 14 Fiber 1.2 Protein 20.




  • 10 oz edamame (frozen or refrigerated)
  • kosher salt, to taste


  1. Follow package direction and season with kosher salt to taste.

Nutritional Information

Serving Size: 71g Calories 104 Fat 4.8 Sat Fat .6 Sodium 11 Carbs 7.8 Fiber 3 Protein 9.2.


KID NOTE:  They ate everything! Clean plates all around with the exception of a couple of lone pieces of pineapple that I added to the leftovers to enjoy as lunch tomorrow.

VEGETARIAN TIP: Skip the pork chops. Add more veggies to the fried rice like mushrooms, carrots, and chopped bok choy.

GLUTEN FREE MODIFICATIONS: Use the hoisin recipe and make sure you use tamari instead of soy.


  1. jboone says:

    We enjoyed this, but like things spicy, so we added sriracha at the table. Next time I will add chili garlic sauce to the fried rice while cooking. Also, we sliced and cooked an entire pineapple instead of just 1 cup, it was delicious!

    • careyta says:

      I haven’t made this dish yet but will make a note about the chili garlic sauce to the rice when I print it out. Thank you jboone!

  2. says:

    I ended up having to make a ton of modifications but we all loved it! Pulled my pork out of the fridge and it had expired so we sliced chicken breasts instead. It was raining so we didn’t want to grill so I sauteed the chicken and pineapple in a skillet and it worked out great. Shockingly my kids loved the chicken and ate more peas than they have in 10 years without complaint. Definitely making again!

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