Pineapple Fried Rice Recipe

Cook rice ahead of time: for best texture use day-old cooked jasmine rice chilled in the refrigerator. If cooking fresh, rinse 1 cup uncooked jasmine rice until water runs clear, cook according to package for about 2 cups cooked, then spread on a tray and chill to cool thoroughly. Measure 3 cups cooked rice.

Prepare ingredients: dice pineapple into 1/2-inch chunks (about 1½ cups). Dice onion, carrot, and red pepper. Slice green onions, mince garlic and ginger. If using raw shrimp, pat dry and season lightly with salt and pepper.

Whisk sauce: in a small bowl combine 2 tbs soy sauce, 1 tbs oyster sauce (if using), 1/2 tsp fish sauce (optional), 1 tsp brown sugar, 1/2 tsp sesame oil and 1/4 tsp white or black pepper. Stir until sugar dissolves; set aside.

Scramble eggs

Heat a large wok or heavy large skillet over medium-high heat. Add 1/2 tbs neutral oil. Beat eggs lightly and add to pan, swirling to make a thin omelet. Cook until just set but not browned, 30–45 seconds. Transfer to a plate and slice into strips or chop; set aside.

Cook shrimp or chicken (if using)

Return pan to medium-high, add 1/2 tbs neutral oil. If using raw shrimp, add shrimp and sear 1–2 minutes per side until opaque; remove and set aside. If using cooked shrimp or cooked chicken, you will add it later near the end to reheat—skip this step.

Increase heat to high. Add remaining 1 tbs neutral oil and 1 tbs butter (if using) to the wok. Add diced onion and carrot; stir-fry 1–2 minutes until they start to soften.

Add red bell pepper (if using) and continue stir-frying another 1 minute. Add minced garlic and ginger and stir constantly for 20–30 seconds until fragrant but not burnt.

Add pineapple chunks and stir-fry 1–2 minutes to warm and slightly caramelize the pineapple edges. If pineapple is very wet, cook a little longer to evaporate excess moisture.

Add the chilled rice to the wok. Break up any clumps with the back of a spatula and spread rice across the surface. Let rice sit undisturbed for 20–30 seconds to get a little toasted, then stir-fry to combine with the vegetables and pineapple.

Pour the sauce evenly over the rice. Stir well to coat; continue stir-frying for 2–3 minutes so rice absorbs the sauce and heats through. Taste and add up to 1/4 tsp more salt if needed.

Add scrambled eggs back to the wok along with cooked shrimp or chicken (if using cooked protein). Add frozen peas and sliced green onions. Toss everything together for 1–2 minutes until peas are heated and proteins are warmed through.

Drizzle remaining 1/2 tsp sesame oil over the rice, toss, and remove from heat. Stir in chopped cashews or peanuts if using, and roughly chop and sprinkle cilantro on top.

Serve hot with lime wedges on the side for squeezing over individual portions.