Pineapple Sriracha Breakfast Bowls

by Beth - Budget Bytes
4.86 from 14 votes
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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!

Overhead view of a Pineapple Sriracha Breakfast Bowl, drizzled with sriracha, and garnished with green onion.

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).

Side view of a Pineapple Sriracha Breakfast Bowls garnished with sriracha and green onion, a fork on the side
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Pineapple Sriracha Breakfast Bowls

4.86 from 14 votes
Use up the leftovers in your fridge with these fast and tasty Pineapple Sriracha Breakfast Bowls. Easy and customizable to fit what you have on hand. 
Prep 5 minutes
Cook 5 minutes
Total 10 minutes


  • 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


  • 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.


*Use the recommended quantities for these ingredients, or just season to your liking.


Serving: 1ServingCalories: 359.5kcalCarbohydrates: 54.5gProtein: 11.5gFat: 9.5gSodium: 1479.2mgFiber: 1.9g
Read our full nutrition disclaimer here.
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Scroll down for the step by step photos!

Overhead view of a Pineapple Sriracha Breakfast Bowl on a natural fiber napkin

How to Make Pineapple Sriracha Breakfast Bowls – Step by Step Photos

Cooked rice in a bowl

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.

Soy sauce and sriracha added to cooked rice

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).

Pineapple and Green Onions added to the bowl

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.

Bowl topped with Fried Egg

Lastly, fry an egg, leaving the yolk slightly runny. Top the seasoned rice bowl with the egg, then enjoy!

Close up overhead view of a pineapple sriracha breakfast bowl with a fried egg on top

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.

Side view of a finished Pineapple Sriracha Breakfast Bowl, fork on the side

Pineapple Sriracha Breakfast Bowls – easy enough!

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  1. 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!

    1. 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!

  2. 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!

  3. 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!

    1. 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.

        1. 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!

  4. 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

  5. Beth, your recipes have never disappointed me but this one is my favorite by far. I am seriously addicted to this stuff !!!!!

  6. 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. :)

  7. This is my absolute favorite thing to make with leftover rice!
    I practically live on BudgetBytes. Thanks :)

  8. 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.

  9. 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!

  10. 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!

  11. 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.