Pineapple Fried Rice Recipe

Cook rice

Rinse 2 cups jasmine rice under cold water until water runs clear. Combine rinsed rice with 2 1/4 cups water in a medium pot. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Spread rice on a baking sheet to cool slightly (or refrigerate for best fried rice texture, at least 30 minutes).

Prepare chicken

Season the diced chicken with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbs vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer and stir-fry until cooked through and lightly browned, about 4–5 minutes. Transfer chicken to a plate and set aside.

Toast cashews

In the same pan, add the cashews and toast over medium heat, stirring frequently, about 2 minutes, until fragrant and lightly golden. Remove and set aside with the cooked chicken.

Sauté aromatics and vegetables

Add the remaining 1 tbs vegetable oil and 1 tbs neutral oil to the hot pan. Add the diced onion and cook 2–3 minutes until translucent. Add the diced carrot and red bell pepper and stir-fry 3–4 minutes until vegetables are tender-crisp.

Add pineapple and raisins

Stir in the pineapple chunks and raisins and cook 2 minutes, allowing juices to warm and mingle with the vegetables. Push the mixture up the sides of the pan to create space in the center.

Scramble eggs

Pour the beaten eggs into the center of the pan (beat eggs lightly beforehand). Allow to set for 10–15 seconds, then scramble and mix with the vegetables until just cooked, about 30–45 seconds.

Combine rice and sauces

Add the cooled cooked rice to the pan, breaking up any clumps with the back of a spatula. Return the cooked chicken and toasted cashews to the pan. Drizzle the soy sauce, oyster sauce, fish sauce, sesame oil, and sprinkle the brown sugar and white pepper evenly over the rice.

Toss and stir-fry over medium-high heat for 3–4 minutes, pressing and stirring so sauce coats the rice evenly and rice is heated through. Taste and adjust seasoning — add up to 1/2 tsp more soy sauce or a pinch of salt if needed.

Stir in sliced green onions and remove from heat.

Spoon pineapple fried rice into a serving bowl or individual plates. Garnish with cilantro leaves and serve with lime wedges on the side for squeezing over. Serve hot.