Pineapple Fried Rice Recipe

Prep

If you haven't already, cook jasmine rice according to package instructions, spread on a tray and chill at least 2 hours or overnight. Dice pineapple, carrot, scallions (separate whites and greens), mince garlic, and finely chop the shallot/onion. Thaw peas if frozen. Measure sauces and other ingredients so everything is ready (mise en place).

Sauce mix

In a small bowl combine soy sauce (3 tbs), oyster sauce (1 tbs), fish sauce (1 tsp), light brown sugar (1 tsp) and white or black pepper (1/4 tsp). Stir until sugar dissolves and set aside.

Cook proteins

Heat a large wok or heavy skillet over high heat until hot. Add 1 tablespoon neutral oil. If using shrimp, pat them dry, season lightly with a pinch of salt, and sauté 1–2 minutes per side until pink and just cooked through. Transfer shrimp to a plate. If using diced cooked chicken, briefly sear in the same pan just to heat and pick up flavor (30–60 seconds). Transfer to the plate with the shrimp.

Scramble eggs

Add another 1 tablespoon neutral oil to the hot wok. Pour in beaten eggs (beat the 2 eggs with a pinch of salt). Let sit 10–15 seconds, then gently scramble until just set but still tender. Transfer eggs to the plate with the cooked proteins and set aside.

Aromatics and vegetables

Add the last 1 tablespoon of neutral oil to the wok. Reduce heat to medium-high if the pan is smoking heavily. Add minced garlic, chopped shallot/onion, and the white parts of the scallions. Stir-fry 30–45 seconds until fragrant and starting to soften. Add diced carrot and stir-fry 1–2 minutes until it begins to soften. Add the diced pineapple and stir-fry 1–2 minutes to caramelize lightly and release juices. Add the thawed peas and continue to stir for 30 seconds.

Fry the rice

Break up any clumps in the chilled rice with your hands or a fork so grains are separated. Add the rice to the wok in batches if needed. Spread it across the pan and press down for a few seconds, then stir-fry, combining with the aromatics and pineapple. Pour the prepared sauce evenly over the rice. Toss or stir briskly to coat the rice; continue cooking 3–5 minutes so rice heats through and picks up a slight toasted flavor. If rice seems dry, splash up to 1 tablespoon water.

Finish

Return the scrambled eggs and cooked proteins (shrimp/chicken) to the wok. Add peas (if not already added), sliced scallion greens, sesame oil (1 tsp) and roasted cashews (1/2 cup) if using. Toss everything together for 1 minute to combine and heat through. Taste and adjust seasoning with up to 1 tablespoon more soy sauce or a pinch of salt, or a squeeze of lime if desired.

Serve

Transfer pineapple fried rice to a serving platter or individual bowls. Garnish with chopped cilantro or Thai basil and lime wedges on the side. Serve hot.