Pineapple Fried Rice Recipe

Rice

Make sure rice is cooked a day ahead or at least several hours before and chilled in the refrigerator to dry out the grains. Break up any clumps with a fork so 3 cups fluffed, separated rice is ready.

Dice pineapple into roughly 1/2-inch pieces. Dice carrot, mince garlic, slice scallions (separate whites and greens). If using shrimp or chicken, roughly chop to bite-sized pieces.

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 teaspoon of the vegetable oil (from the 2 tbs). Add beaten eggs (beat quickly with pinch salt) and scramble until just set but still slightly soft, about 30–45 seconds. Transfer eggs to a small bowl and set aside.

Add another 1 teaspoon oil to the pan. Add cooked shrimp or diced cooked chicken and stir-fry just to heat through, 1–2 minutes. Transfer to the bowl with eggs and set aside. (If using raw shrimp, cook until pink and opaque, 2–3 minutes.)

Increase heat to high. Add remaining vegetable oil and the butter to the wok. When butter foams, add minced garlic and the white parts of the scallions. Stir-fry 15–20 seconds until fragrant but not browned.

Add diced carrot and stir-fry 1–2 minutes until it begins to soften. Add pineapple chunks and continue to stir-fry 1–2 minutes so pineapple sugars start to caramelize slightly.

Add thawed peas and roasted cashews; stir 30 seconds to heat through.

Push the vegetable-pineapple mixture to one side of the wok. Add the chilled rice to the empty side and spread it out so it makes contact with the hot surface. Allow rice to sear 20–30 seconds, then begin stir-frying to mix with the vegetables.

Pour soy sauce, oyster sauce, fish sauce, and sprinkle sugar evenly over the rice and vegetables. Stir-fry aggressively for 2–3 minutes, ensuring sauce coats rice and ingredients evenly. Taste and add freshly ground black pepper and a small pinch of salt only if needed (soy/fish sauces are salty).

Return scrambled eggs and cooked protein to the wok. Toss everything together until eggs are broken into bite-sized pieces and proteins are evenly distributed, 1 minute. Add scallion greens and toss once more.

Turn off heat. Transfer pineapple fried rice to a serving platter or individual hollowed pineapple halves for presentation if desired. Squeeze lime over just before serving if using.

Garnish with cilantro and fried shallots or extra scallions. Serve hot.