Pineapple Fried Rice Recipe

If you haven't cooked rice ahead, cook 1 cup uncooked jasmine rice per package instructions, spread on a tray and refrigerate to cool. Dice fresh pineapple and tomato, slice green onions, mince garlic, and dice white onion. Pat chicken breast and prawns dry; cut chicken into 1/2-inch bite-sized pieces.

Scramble eggs

Heat a large wok or nonstick skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl. Crack the eggs into a bowl, beat lightly with a pinch of salt, then pour into the hot pan. Stir gently, cook until just set but still soft, 30–45 seconds. Transfer scrambled eggs to a plate and set aside.

Cook chicken

Increase heat to high and add 1 tablespoon oil. When hot, add diced chicken in a single layer. Stir-fry for 2–3 minutes until exterior is opaque and lightly browned and internal pieces are just cooked through (no pink). Transfer chicken to the plate with eggs.

Cook prawns

Add remaining 1 tablespoon oil to the wok. Add prawns in a single layer and stir-fry 1–2 minutes per side until pink and opaque. Remove prawns to the plate with chicken and eggs.

With the wok still over high heat, add a touch more oil if needed (about 1 teaspoon). Add diced white onion and minced garlic, stir-fry 30–45 seconds until fragrant and beginning to soften. Add diced tomato and diced pineapple; stir-fry 1–2 minutes to warm and slightly caramelize pineapple edges.

Add the cold cooked jasmine rice to the wok, breaking up any clumps with a spatula. Sprinkle the yellow curry powder over the rice and toss thoroughly to distribute and toast the spice for about 30 seconds.

Return the cooked chicken, prawns and scrambled eggs to the wok. Pour in soy sauce, oyster sauce, and fish sauce. Add sugar, black pepper and salt. Stir-fry, tossing constantly, for 2–3 minutes so the rice is evenly coated, heated through and ingredients are combined. Taste and adjust seasoning (more soy for saltiness, a pinch more sugar if too tangy).

Stir in sliced green onions and toasted cashew nuts, tossing briefly (30 seconds) to warm the scallions and incorporate nuts without losing their crunch.

Transfer pineapple fried rice to a serving dish. Garnish with extra green onion tops if desired and serve with lime wedges on the side for squeezing. Serve immediately while hot.