Kristi’s Special Fried Rice


  • 3 cups water
  • 3 cups instant rice
  • 1 pinch red pepper flakes, or to taste (optional)
  • 3 tablespoons vegetable oil
  • 1 egg
  • 1 bunch green onions, sliced
  • 1 clove garlic, minced
  • 2 cups shredded cabbage
  • 1 cup chopped pineapple tidbits
  • 1 cup chopped cilantro
  • 1 cup bean sprouts
  • 1 teaspoon soy sauce, or to taste


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.

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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.