More often than not, I scrounge around in the fridge putting leftover ingredients together in a bowl to make random meals. I’ve discovered some of my favorite flavor combinations that way! This week I had some leftover cooked rice in the fridge, a little pineapple, and a few green onions that were half way to wilted. So, I threw a sweet and spicy spin on my favorite Spinach Rice Breakfast Bowls and came up with these nommy Pineapple Sriracha Breakfast Bowls. It’s kind of like fried rice, without going through the process of stir frying, and making just one bowl at a time. That works for me!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
Customize the Breakfast Bowl
And sure, I know the chances that you’ll have cooked rice, pineapple, and green onions just sitting around in your fridge are slim, but I think sometimes just seeing how someone throws random ingredients together can be inspiring and helpful in its own way.
Other random things that I think would be good in this bowl include:
- bell peppers
- peas
- broccoli florets
- cashews
- jalapeños
- ham
Basically, anything that you might like in fried rice will probably also go good in this. I love “bowl” recipes because you really can just start throwing ingredients in and you come up with something new and delicious every time!
No Price Estimates?
I’m going to skip the price estimates on this one because I feel like I would need to do way too much estimating. It’s hard to say how much a few drops of sesame oil would cost and I have no idea how much that one small handful of chopped pineapple was compared to the whole fruit that I had purchased. I think it’s safe to say that a meal that relies on one cup of cooked rice, an egg, and a few splashes of soy sauce and sriracha is going to be pretty darn cheap (even with my eggs running $0.27 each lately).
Pineapple Sriracha Breakfast Bowls
Servings 1 bowlIngredients
- 1 cup cooked rice (preferably jasmine rice)
- 1 tsp soy sauce*
- 1 tsp sriracha*
- Splash of sesame oil*
- 1/3 cup chopped pineapple
- 1 green onion, sliced
- 1 large egg
- Salt and pepper to taste
Instructions
- Reheat the cooked rice in the microwave, then season with soy sauce, sriracha, and a splash of sesame oil.
- Roughly chop the pineapple pieces and thinly slice the green onion. Stir them into the seasoned rice.
- Fry the egg, seasoning it with salt and pepper, and leaving the yolk slightly runny. Top the seasoned rice bowl with the egg and enjoy.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Pineapple Sriracha Breakfast Bowls – Step by Step Photos
Reheat a bowl of rice. Cooking a large batch of rice at the beginning of the week is sometimes very helpful. You can use it throughout the week for various meals, like burritos (or burrito bowls), stir fries, breakfast bowls, and more. To reheat, I just put the rice in a bowl and microwave for about 30 seconds. If the rice has gotten a little dry in the fridge, you can sprinkle a little water on top before microwaving.
Once it’s warm, season the rice with sriracha, soy sauce, and a few drops of sesame oil. I used about a teaspoon each of soy sauce and sriracha, then a couple shakes of my tiny sesame oil bottle (make sure to use the dark, toasted sesame oil because it has a very strong nutty flavor).
Roughly chop some pineapple into small pieces and thinly slice a green onion. Add the pineapple and green onion to the seasoned rice, then stir it to combine.
Lastly, fry an egg, leaving the yolk slightly runny. Top the seasoned rice bowl with the egg, then enjoy!
I kind of wish someone would open a restaurant with just stuff like this. Maybe with all the ingredients already prepped so you can just build your own bowl as you go. Oh wait, that’s what Chipotle is, right? Hmmm.
Pineapple Sriracha Breakfast Bowls – easy enough!
This recipe is lovely! The first time I made it I had half an avocado and a small amount of leftover black beans that I added to the recipe. I use sprouted brown rice. Now I meal prep this mixing rice, beans, seasonings, and green onions and putting them in single serving storage containers. In the mornings I fry my egg and add the pineapple and avocado (if I have it). Thank you for changing my morning routine!
Coming back for those who are interested, but I found pineapple on sale for $1.29 so I decided on making your jerk chicken with pineapple salsa and brown rice. I made extra rice so I could also have pineapple sriracha breakfast bowls. Yummy!
I keep a bag of frozen pineapple in the freezer now just for this recipe, as I often have the rest of the ingredients in my fridge. I like this so much I don’t just use it with leftover rice, but sometimes I make instant rice just so I can have it!
This was delicious! I added half an avocado and some jalapeno pepper for an extra kick. I chose to refry the rice instead of microwaving it, and it turned out great!
Great Idea!
Hi, do you normally use canned pineapples, or fresh? Thank you!
I use whatever I have on hand. :) I do buy a lot of fresh pineapple to snack on during the week, so I tend to have that more often than canned.
Okay, good! I might try it with canned first then because I’m lazy :P
Just made it with canned pineapples, I may have overdone the siracha a little but it was so flavorful!! Looking forward to my breakfast this week!
This is SO TASTY!! I tried it out to use up leftover rice and we’ve had it a couple of times a week ever since. What a way to start the day :D
Beth, your recipes have never disappointed me but this one is my favorite by far. I am seriously addicted to this stuff !!!!!
I had this for dinner last night and it was great! You should have more one serving meals. Even though, I live in an house with three adults, we all have very different dietary needs so having some quick single serving meals is always great to have. :)
Did you notice that your egg yolk looks like pac man?
LOL! You’re right! :D
I just tried this using leftover quinoa instead of rice and it was AWESOME!
This is my absolute favorite thing to make with leftover rice!
I practically live on BudgetBytes. Thanks :)
A creative way to repurpose leftover rice into the next morning’s breakfast. Just keep a small can of pineapple (in juice, not heavy syrup) in the pantry, and you’ll most likely already have the other ingredients on hand since they are staples. Not necessarily a recipe I would seek out to make in the monthly rotation, but good enough for what it is! I was able to whip this together in 10 minutes.
This was very good. i added some sliced Serrano peppers for a little extra heat. I think I’ll stir fry it a little bit in a skillet next time just for the heck of it.. Sesame oil and Sriracha or as I like to call them ” nectar of the Gods”. THANKS for your site!
Conveniently enough, I do have a green on in, cooked rice, and pineapple. And a need for a quick, healthy, cheap, and tasty dinner. Thanks for the inspiration – I’m off to make this!
I’ve made this twice now. The first time I decided to make it I didn’t have all the ingredients on hand so I had to make some substitutions. For instance, I didn’t have sesame oil so I used a splash of olive oil and threw in some sesame seeds; I didn’t have green onion so I used approximately a Tbsp of white onion; and I didn’t have sriracha so I used just a splash of cholula (I’m not into spicy foods so I didn’t want to use a full tsp). I also had to make the rice that night because I didn’t have leftovers. Despite these alterations, it was still really good and I enjoyed it immensely. Tonight I decided to make it again using (most) of the ingredients listed in the original recipe. The only real differences were that I used two green onions instead of one and I used 1/4 tsp of cholula. I’m glad I used more of the hot sauce than last time (I couldn’t even tell any was in it the last time) but I’m glad I didn’t use any more than I did tonight because it would have been too spicy for me. I probably would have been fine using just the one green onion too; with two, the onion flavor was almost too strong. However, it was still really delicious and I’m sure I’ll make this many more times.
made this for breakfast this morning. delicious!
Mow this is a breakfast to wake up for.
Um, wow. This looks incredible. Definitely will be trying soon.
This reminds me so much of a korean dish called bi bim bap! Basically it’s different preparations of vegetables mixed with rice, sesame oil, gochugang (korean chili and fermented soybean paste – SO flavorful and spicy), and a fried egg on top! It’s what my mom always makes when she doesn’t want to cook. Yum.
When my husband and I were both unemployed, fried rice became an instant go-to. We’re lucky to live close to Asian markets where the sauces, oils, and vinegars are dirt CHEAP! And I swear, we started eating BETTER – at least more creatively – when we were broke. We don’t have a microwave, so we do have to fry, but it’s all good. I love recipes like this – it’s really the way to live!
The egg looks perfect, and I’m impressed that you made such a delicious meal out of random ingredients. Meal bowls are the best. I’ve also been to an Indian version of Chipotle called Chutney Kitchen where they had curry instead of Tex-Mex.
Nommy?
After my wife’s last pregnancy we almost always have some form of pineapple around. Her only two cravings were Pineapple and Jalapeno pizza, and a runny fried egg sandwiches ( both of which she couldn’t stand prior to the pregnancy). They are still some of her favorite foods today. I really think this dish is right up her alley . This will for sure be one of the next meals I make when she is feeling down.Thanks you so much for deciding to share it.
Jalepeno and pineapple pizza is the bomb-diggity.
Heh…I actually do have pineapple, green onions, and cooked basmati rice in the fridge. That’s weird.
Eating this right now! Very tasty and easy. We didn’t have any pineapple, but we did have some mango, and it’s fantastic. i suspect this is going to be a common quick dinner for us now.
Mmmm. This looks so good! I love a savory breakfast :) this bowl looks like it would really hit the spot.
I pretty much like anything I can slap a soft egg on top of. Yum!
I used this recipe tonight–worked well for me, though I substituted diced fresh apple since I didn’t have the pineapple. Turned out far better than my default choices when the fridge is running low. thanks
Your recipes are always fantastic, so I couldn’t wait to try this one! Thanks for making easy vegetarian recipes with few ingredients and step-by-step photos. I love how all your content is extremely original and informative.
Mmmmmmmmmm!!!!!! What an awesome way to use left over ingredients. Looking forward to making these breakfast bowls. :-)
We love Sriracha in my house. These bowls would be the perfect weekend meal. Thanks for sharing.