Pineapple Fried Rice Recipe

Prep

If you haven't yet, cook jasmine rice and cool: cook 1.5 cups dry jasmine rice to yield about 3 cups cooked. Spread on a tray and chill (preferably refrigerated overnight or at least 2 hours) to dry slightly. Dice pineapple into 1/2-inch cubes, dice red bell pepper and carrot, mince garlic and shallot, and slice green onions separating whites from greens. Thaw peas if frozen.

Make sauce

In a small bowl whisk together soy sauce, fish sauce (if using), oyster sauce (if using), light brown sugar, white pepper and sesame oil. Taste and adjust: sauce should be savory with a touch of sweetness.

Cook pineapple

Heat 1 tablespoon neutral oil in a large wok or heavy skillet over medium-high heat. Add pineapple cubes and a pinch of salt. Sauté, stirring occasionally, until cubes begin to caramelize and edges brown lightly, about 3–4 minutes. Remove pineapple to a bowl and set aside. This step deepens the pineapple flavor and reduces excess moisture.

Scramble eggs

Return the pan to medium-high heat and add 1 tablespoon butter and a light swipe of oil if needed. Whisk eggs with a pinch of salt, pour into the pan, and let set briefly. Gently scramble until just cooked through but still soft, about 30–60 seconds. Transfer eggs to the bowl with the pineapple and break into bite-sized pieces.

Sauté aromatics and vegetables

Add the remaining 1 tablespoon oil to the hot pan. Add the white parts of the green onions, minced shallot and garlic; sauté 30–45 seconds until fragrant but not browned. Add diced carrot and red bell pepper; stir-fry 2–3 minutes until they begin to soften. Add the peas and cook another 1 minute.

Fry the rice

Raise heat to high. Add the chilled rice to the pan, breaking up any clumps with the back of your spatula. Stir-fry for 2–3 minutes so rice gets heated through and some grains develop light toasty color. Make sure rice is well separated; add a splash (1–2 tsp) of oil if sticking.

Combine and season

Pour the prepared sauce over the rice and toss thoroughly to coat evenly. Add the cooked pineapple and scrambled egg back into the pan and fold gently to distribute. Taste and adjust seasoning with up to 1/2 teaspoon salt more, or extra soy/fish sauce if desired.

Finish

Turn off heat. Stir in sliced green onion greens, chopped cilantro (if using), and crushed cashews or peanuts. Drizzle 1 teaspoon of sesame oil over the top for aroma and toss once more.

Serve

Portion the pineapple fried rice into appetizer bowls or small plates. Garnish with additional chopped nuts, cilantro, and a lime wedge on each plate for squeezing. Serve immediately while warm.