Beef Pineapple Fried Rice Recipe

Marinate beef

Combine thinly sliced flank steak with 1.5 tbs soy sauce, 1 tbs Shaoxing wine (if using), and 1 tsp cornstarch in a bowl. Toss to coat and let sit 10–15 minutes while you prep other ingredients.

Cook beef

Heat 1 tbs vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add the marinated beef in a single layer (cook in batches if necessary) and sear 1–2 minutes per side until just browned but not fully cooked through. Remove beef to a plate and set aside.

If using fresh pineapple, cut into 1/2" chunks. Drain canned pineapple well. Set aside.

Break up any clumps of the cold day-old rice with your hands or a fork so grains are separated before frying.

Prepare aromatics: mince garlic and ginger, dice onion, carrot, and red bell pepper, and separate scallion whites from greens.

Heat a wok or large skillet over medium-high heat. Add 1 tbs vegetable oil. Add the diced onion, carrot and red bell pepper and stir-fry 2–3 minutes until they begin to soften.

Push vegetables to the side of the wok. Add 1 tbs oil to the center, add minced garlic and ginger and the scallion whites. Stir-fry 20–30 seconds until fragrant but not burnt.

Push the vegetables to one side (or remove them briefly). Add 1 tbs oil to the pan. Crack the 2 eggs into the hot spot, scramble quickly until softly set, then break into bite-sized curds and mix with the vegetables.

Increase heat to high. Add the separated cold rice to the wok; spread it out and let it sit 15–20 seconds to get a little crisp, then stir-fry, breaking up any remaining clumps, until rice is warmed through (2–3 minutes).

Return the seared beef to the wok along with the pineapple chunks and frozen peas. Stir to combine and heat through 1–2 minutes.

Whisk together 2 tbs light soy sauce, 1 tbs oyster sauce, 0.5 tsp fish sauce (if using), 0.5 tsp dark soy (optional), 1 tsp sesame oil, 0.25 tsp pepper, and 0.5 tsp sugar in a small bowl.

Pour the sauce evenly over the rice mixture. Toss thoroughly to coat all ingredients. Stir-fry for another 1–2 minutes, allowing flavors to meld and rice to pick up color from the sauces. Taste and adjust seasoning with extra soy or a pinch of salt if needed.

Stir in sliced scallion greens and sprinkle the cashews or peanuts if using. Drizzle a touch more sesame oil if desired.

Transfer to a serving platter or individual bowls. Serve immediately with lime wedges and chopped cilantro on the side. Squeeze lime over portions just before eating.