Island – Inspired Fried Rice Recipe

Rinse the jasmine rice under cold water until the water runs mostly clear. Drain well.

Combine rinsed rice and 3¾ cups water in a medium pot. Bring to a boil, reduce to a low simmer, cover and cook 15 minutes (or according to package instructions) until water is absorbed. Remove from heat and let sit covered 10 minutes, then fluff with a fork. For best texture, spread rice on a rimmed sheet pan to cool and refrigerate at least 2 hours or overnight.

If using frozen shrimp, pat dry and season lightly with salt and pepper. Dice ham and pineapple, slice green onions separating whites from greens, mince garlic and grate ginger.

In a small bowl combine light soy sauce, dark soy sauce, oyster sauce, toasted sesame oil, fish sauce (if using), sugar and black pepper. Stir until sugar dissolves. Set aside.

Heat wok or skillet

Place a large wok or heavy-bottomed skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

If using shrimp: add shrimp in a single layer and sear 30–60 seconds per side until just opaque. Remove shrimp to a plate and set aside.

Add diced ham to the wok and cook 1–2 minutes until edges lightly caramelize. Transfer ham to the same plate as shrimp.

Scramble eggs

Add remaining 1 tablespoon oil to the wok. Reduce heat to medium-high. Add beaten eggs (beat 3 eggs lightly beforehand) and swirl to make soft curds, breaking them into pieces as they set. Remove eggs to the plate with ham/shrimp and reserve.

Wipe wok briefly with a paper towel if there is burned residue. Return to high heat and add a splash (about 1 tsp) oil if needed. Add minced garlic, grated ginger and white parts of green onions; stir-fry 20–30 seconds until fragrant.

Add diced red bell pepper, peas and carrots, and pineapple to the wok. Stir-fry 1–2 minutes until vegetables are warmed and pineapple begins to caramelize slightly.

Add cooled, cold rice to the wok in handfuls, breaking any large clumps with the back of a spatula. Spread rice across the surface and let it sit undisturbed 30–45 seconds to get a little crust, then stir. Continue stir-frying 2–3 minutes until rice is heated through and separate.

Return cooked ham, shrimp (if used) and scrambled eggs to the wok. Toss to combine.

Pour the prepared sauce evenly over the rice. Toss and stir constantly 1–2 minutes so the sauce coats the rice and ingredients. Taste and adjust seasoning with salt, more soy or fish sauce as needed.

Finish by drizzling toasted sesame oil and tossing briefly. Stir in green onion greens.

Transfer the island-inspired fried rice to a serving platter or individual bowls.

Garnish with cilantro leaves and crispy fried shallots or toasted coconut if using. Serve immediately with lime wedges on the side to squeeze over each portion.