Pineapple Fried Rice Recipe

If you don’t have chilled cooked rice, rinse 1 cup uncooked jasmine rice until water runs clear and cook with 3/4 cup water (or per package). Spread cooked rice on a tray and chill in refrigerator for at least 1 hour or preferably overnight to dry slightly. Break up any clumps before frying.

Pat the diced chicken dry and season lightly with a pinch of salt and 1/8 tsp pepper. Separate scallion whites from greens; slice whites thin and greens on the diagonal into 1/2-inch pieces. Measure and prep all sauces and aromatics so they’re ready to go.

Cook chicken

Heat a large wok or wide skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl. Add the diced chicken in a single layer; let sear without moving for 1 minute, then stir-fry until cooked through and lightly browned, about 3–4 minutes. Remove chicken to a plate and set aside.

Scramble egg

Add 1/2 tablespoon oil to the wok and pour in the beaten egg. Tilt the pan and scramble quickly until just set but still soft, about 30–45 seconds. Transfer the scrambled egg to the plate with the chicken and set aside.

Add the remaining 1/2 tablespoon oil to the wok and add the minced garlic and sliced scallion whites. Stir-fry for 20–30 seconds until fragrant, taking care not to burn the garlic.

Add the diced onion and carrot. Stir-fry 2–3 minutes until they begin to soften but remain slightly crisp.

Add the diced pineapple and continue to stir-fry 1–2 minutes to warm through and allow the sugars to caramelize lightly. If pineapple releases a lot of juice, increase heat and stir until most liquid evaporates.

Return the cooked chicken and scrambled egg to the wok. Stir to combine with the vegetables and pineapple.

Add the chilled rice, breaking up any remaining clumps with the back of a spatula or spoon. Stir-fry vigorously to evenly combine ingredients and to heat the rice through, about 2–3 minutes.

Stir together soy sauce, oyster sauce, fish sauce, brown sugar, and Thai chili garlic sauce in a small bowl. Pour the sauce mixture over the rice, tossing continuously so the rice is evenly coated. Cook another 1–2 minutes, tasting and adjusting seasoning: add up to 1/2 tsp salt or more soy sauce for saltiness, or more chili sauce for heat. Finish with the 1/4 tsp ground white pepper.

Turn off the heat and immediately add the torn Thai basil leaves and scallion greens. Toss until the basil is wilted and evenly distributed.

Squeeze lime wedges over the rice to taste. Transfer to serving plates or a warmed pineapple shell if desired. Sprinkle with toasted cashews or peanuts and fried shallots if using.

Serve hot. Provide extra lime wedges and chili sauce at the table for guests who want more acidity or heat.