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Nutrition Facts
Serving Size 224 g
(Approx. 6 Servings)
Amount Per Serving
Calories 310 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 130 mg 5%
Total Carbohydrate 48 g 16%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 6 g
Vitamin A 15% Iron 6%
Vitamin C 70% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Coconut Pineapple Fried Rice
Prep Time
5 minutes
Cook Time
1 hour
Total Time
1 h 5 m
6  People


Recipe makes 6 Servings

2 large eggs
1 Tbsp low salt soy sauce
1/2 cup(s) unsweetened shredded coconut
2 Tbsp H-E-B Organics Liquid Coconut Oil
3/4 cup(s) red bell pepper, very finely diced
4 cup(s) cooked and chilled jasmine rice
1/3 cup(s) green onions, very finely chopped, green parts only
8 Oz pineapple tidbits, drained
1/4 cup(s) fresh cilantro, leaves only
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Mix eggs and soy sauce together in a small bowl and set aside. Heat a large, dry skillet on medium. Add coconut and toast just until it starts to turn golden brown, about 2 to 3 minutes. Remove from skillet and set aside.
Turn heat up to medium-high. Add oil, bell pepper and rice to same skillet. Toss to coat then allow rice to cook, stirring very little, for 5 to 7 minutes. Stir once and allow to cook another 3 to 4 minutes.
Add green onions, pineapple and toasted coconut to rice. Stir through and turn heat to low.
Push rice to outer edges of pan to make an empty spot in center, add egg mixture and stir gently to scramble.
Once scrambled, stir eggs through rice and toss with fresh cilantro. Serve immediately.


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