Sweet, sour, and savory all in one skillet—pineapple chunks bring bright notes to this quick fried rice. It's substantial enough for two on a weeknight, and tastes like takeout without the wait.

Serves 2. 25 minutes, 20 at the stove.

About 1500 calories a serving, 36 g protein, 239 g carbohydrate, 46 g fat. From USDA figures for 90% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the pineapple chunks in a colander, reserving 2 tablespoons of juice. Chop 1/2 medium onion into small dice. Mince 2 garlic cloves. Crack 2 eggs into a bowl and beat lightly.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pour in the beaten eggs and scramble until cooked through, about 2 minutes; transfer to a plate.2 min
3. Add 1 tablespoon oil to the skillet and cook the diced onion and minced garlic, stirring often, until softened and fragrant, about 3 minutes.3 min
4. Add the 2 cups of cooked rice to the skillet, breaking up any clumps, and stir-fry for 2 minutes. Pour in 3 tablespoons soy sauce and the reserved 2 tablespoons pineapple juice, stirring until the rice is evenly coated, about 1 minute.3 min
5. Add the drained pineapple chunks and 1/4 cup cashews or peanuts to the rice, tossing to combine. Cook for 1 minute to warm through. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.1 min
6. Return the scrambled eggs to the skillet and fold them gently through the rice. Divide between two bowls and serve at once.

Note Swap in shrimp or rotisserie chicken shreds for the eggs if you have them on hand. Leftover fried rice keeps in the fridge for three days; reheat gently with a splash of water in a skillet. Serve with a quick cucumber salad or steamed bok choy on the side to stretch it further.