Pineapple fried rice is a delicious and versatile dish that can easily be customized to suit your palate. With options for different proteins and vegetables, as well as the option to go vegetarian, it’s a favorite for meat lovers and vegetarians alike.
A Versatile Dish
If you enjoy fried rice, add a twist by incorporating pineapple for a burst of sweetness and a tropical flair. The juicy, tangy flavor of pineapple pairs wonderfully with the savory components of traditional fried rice, creating a contrast that elevates the dish, making this fried rice a vibrant and irresistible meal that’s perfect for any occasion.
This fried rice is an adaptable dish that can be tailored to suit your tastes. While this recipe features shrimp, you can easily substitute chicken or combine both ingredients. For a vegetarian option, omit the shrimp. Additionally, feel free to swap in any vegetables that you prefer. Don’t like cashews or cilantro? No problem—leave those out, and the dish will still be delicious.
Key Ingredients in Pineapple Fried Rice
One of the secrets to achieving the perfect fried rice is using cooked and chilled rice. I recommend jasmine rice, but brown rice works well too. Chilling the rice helps prevent stickiness and requires less cooking oil. Fresh pineapple is another vital component; while canned pineapple is an option, fresh will elevate the flavor significantly.
Flavor Enhancements in Pineapple Fried Rice
This recipe calls for cooking the rice in chicken broth, which infuses it with added flavor. If you prefer a vegetarian version, opt for vegetable broth or use water. I also suggest incorporating a bit of sesame oil, which enhances the overall taste of the dish. Enjoy!
Other Pineapple Recipes You Might Enjoy
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Salsa
Pineapple Fried Rice
Equipment
- large skillet or wok
Ingredients
- 3 cups jasmine rice, cooked, chilled, 1 day old (for added flavor, substitute chicken broth for water when cooking rice)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 12 shrimp, raw
- â…“ cup sweet or red onion, chopped
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- ¼ cup green peas, frozen
- ¼ cup carrots
- 1 small tomato, quartered
- 1 green onion, chopped
- ½ cup fresh pineapple, chopped
- ¼ cup cashews (whole or halves)
- 2 tablespoons fresh cilantro leaves, chopped
- ¼ teaspoon red pepper flakes
- ½ lime
- extra cooking oil
Instructions
- Cook rice according to package directions, but substitute chicken broth (optional) for the entire water amount. Chill rice in the refrigerator, preferably overnight.
- Place sesame oil and vegetable oil in a large skillet or wok and heat on medium-high heat. Add shrimp and stir-fry until no longer translucent. Remove shrimp from the pan to keep it from overcooking and set aside covered to keep warm.
- Add sweet or purple onion to the pan and stir-fry for a couple of minutes until translucent. Add minced garlic and stir-fry until fragrant. Push the onions to the side of the pan and add the beaten eggs. (You may need to add extra vegetable oil to cook the eggs.) Scramble eggs until solidified.
- Add the chilled rice to the pan and break up any clumps. Add extra vegetable oil as needed to keep the rice from sticking.
- Add the fish sauce and soy sauce and stir well to distribute over the rice.
- Add the peas, carrots, tomatoes, and green onions and stir well for a couple of minutes to heat the vegetables.
- Add the cashews, pineapple, and cooked shrimp and stir. After the shrimp is reheated, add the cilantro and red pepper flakes. Stir.
- Remove rice from the heat and squeeze the juice from 1/2 a lime over it. Stir to distribute. Serve immediately.