eCook Meal
Mushroom & Pineapple Fried Rice
with edamame beans & sesame seeds
This colourful dish marries the sweetness of pineapple, the kick of fresh chilli, the earthiness of mushrooms, and a savoury Asian sauce to create a unique, fried Fiesta!
Serving guide
Choose your portion size.
FLUFFY RICE
Place the rinsed rice in a pot. Submerge in 225ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm until serving.
TOASTY, NUTTY GOODNESS
While the rice is simmering, place a nonstick pan (large enough for the rice) over medium heat with the cashew nuts. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MAKE THOSE MUSHIES GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan and season.
A PARTY ON YOUR PALATE!
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and the pepper pieces and fry for 4-5 minutes until soft, shifting occasionally. Add the drained pineapple pieces, the grated Ginger, the grated Garlic and ½ the sliced Chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked rice, the edamame beans, the cooked mushrooms, and the Asian sauce. Simmer for 1-2 minutes until warmed through.
IT’S A FRIED FIESTA
Make a bed of the loaded rice. Top with the toasted cashew nuts, the sesame seeds, and the remaining Chilli (to taste). Well done, Chef!
FLUFFY RICE
Place the rinsed rice in a pot. Submerge in 450ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm until serving.
TOASTY, NUTTY GOODNESS
While the rice is simmering, place a nonstick pan (large enough for the rice) over medium heat with the cashew nuts. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MAKE THOSE MUSHIES GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan and season.
A PARTY ON YOUR PALATE!
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and the pepper pieces and fry for 4-5 minutes until soft, shifting occasionally. Add the drained pineapple pieces, the grated Ginger, the grated Garlic and ½ the sliced Chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked rice, the edamame beans, the cooked mushrooms, and the Asian sauce. Simmer for 1-2 minutes until warmed through.
IT’S A FRIED FIESTA
Make a bed of the loaded rice. Top with the toasted cashew nuts, the sesame seeds, and the remaining Chilli (to taste). Well done, Chef!
FLUFFY RICE
Place the rinsed rice in a pot. Submerge in 600ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm until serving.
TOASTY, NUTTY GOODNESS
While the rice is simmering, place a nonstick pan (large enough for the rice) over medium heat with the cashew nuts. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MAKE THOSE MUSHIES GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan and season.
A PARTY ON YOUR PALATE!
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and the pepper pieces and fry for 5-6 minutes until soft, shifting occasionally. Add the drained pineapple pieces, the grated Ginger, the grated Garlic and ½ the sliced Chilli (to taste). Fry for 2-3 minutes until fragrant, shifting constantly. Add the cooked rice, the edamame beans, the cooked mushrooms, and the Asian sauce. Simmer for 2-3 minutes until warmed through.
IT’S A FRIED FIESTA
Make a bed of the loaded rice. Top with the toasted cashew nuts, the sesame seeds, and the remaining Chilli (to taste). Well done, Chef!
FLUFFY RICE
Place the rinsed rice in a pot. Submerge in 900ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm until serving.
TOASTY, NUTTY GOODNESS
While the rice is simmering, place a nonstick pan (large enough for the rice) over medium heat with the cashew nuts. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MAKE THOSE MUSHIES GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan and season.
A PARTY ON YOUR PALATE!
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and the pepper pieces and fry for 5-6 minutes until soft, shifting occasionally. Add the drained pineapple pieces, the grated Ginger, the grated Garlic and ½ the sliced Chilli (to taste). Fry for 2-3 minutes until fragrant, shifting constantly. Add the cooked rice, the edamame beans, the cooked mushrooms, and the Asian sauce. Simmer for 2-3 minutes until warmed through.
IT’S A FRIED FIESTA
Make a bed of the loaded rice. Top with the toasted cashew nuts, the sesame seeds, and the remaining Chilli (to taste). Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R319.30
for 4 servings · R79.82 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Pineapple Pieces needs 400 gLarge Bananas Min 950 g 950 g at R44.99 · 42% of packR18.94
-
Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
-
Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
-
Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
-
Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
Not in the Woolies basket — source these elsewhere:
- Pickled Bell Peppers
- Asian Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mushroom & Pineapple Fried Rice?
The preparation time for Mushroom & Pineapple Fried Rice with edamame beans & sesame seeds is between 10 and 25 minutes.
What is the total time required to make Mushroom & Pineapple Fried Rice with edamame beans & sesame seeds?
The total time required to make Mushroom & Pineapple Fried Rice with edamame beans & sesame seeds is between 25 and 40 minutes.
How many servings does Mushroom & Pineapple Fried Rice provide?
4 servings
What are the main ingredients in Mushroom & Pineapple Fried Rice?
Asian Sauce, Black Sesame Seeds, Button Mushrooms, Cashew Nut, Chilli, Edamame Beans, Garlic, Ginger, Jasmine Rice, Pickled Bell Peppers, Pineapple Pieces, Red Onion
What is the nutritional information of Mushroom & Pineapple Fried Rice?
Calories: 659, Carbs: 111 grams, Fat: grams, Protein: 20.5 grams, Sugar: 26.4 grams, Salt: 1010 grams
How do I prepare Mushroom & Pineapple Fried Rice?
IT’S A FRIED FIESTA: Make a bed of the loaded rice. Top with the toasted cashew nuts, the sesame seeds, and the remaining chilli (to taste). Well done, Chef! MAKE THOSE MUSHIES GOLDEN: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan and season. A PARTY ON YOUR PALATE!: Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and the pepper pieces and fry for 4-5 minutes until soft, shifting occasionally. Add the drained pineapple pieces, the grated ginger, the grated garlic and ½ the sliced chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked rice, the edamame beans, the cooked mushrooms, and the Asian sauce. Simmer for 1-2 minutes until warmed through. TOASTY, NUTTY GOODNESS: While the rice is simmering, place a nonstick pan (large enough for the rice) over medium heat with the cashew nuts. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop. FLUFFY RICE: Place the rinsed rice in a pot. Submerge in 450ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm until serving.
What should be prepared from my kitchen to make Mushroom & Pineapple Fried Rice?
Asian Sauce, Black Sesame Seeds, Button Mushrooms, Cashew Nut, Chilli, Edamame Beans, Garlic, Ginger, Jasmine Rice, Pickled Bell Peppers, Pineapple Pieces, Red Onion
How many calories does Mushroom & Pineapple Fried Rice have?
659 calories
How much fat content does Mushroom & Pineapple Fried Rice have?
grams