Print

Quick & Easy Thai-Style Pineapple Fried Rice

Close-up of flavorful pineapple fried rice mixed with ham, peas, carrots, and scrambled egg on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this sweet and savory pineapple fried rice quickly. This recipe balances fresh pineapple, vegetables, and rice for a satisfying weeknight meal.

Ingredients

Scale
  • 2 cups cooked cold jasmine rice (day-old is best)
  • 1 tablespoon vegetable oil
  • 1/2 cup diced chicken or shrimp (optional)
  • 1/2 cup diced ham (optional)
  • 1 small yellow onion, chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup fresh or canned pineapple chunks, drained
  • 1/2 cup frozen peas and carrots mix
  • 2 large eggs, lightly beaten
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 2 tablespoons chopped green onions, for garnish
  • 1/4 cup fresh pineapple, cut into wedges, for serving (optional)

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. If using chicken or shrimp, add it to the skillet and cook until done. Remove from the skillet and set aside. If using ham, add it now and cook until lightly browned.
  3. Add the chopped onion and bell pepper to the skillet. Stir fry for 2-3 minutes until slightly softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty space and scramble until just set. Break the eggs into small pieces and mix with the vegetables.
  5. Add the cold rice to the skillet. Break up any clumps with your spatula. Stir fry for 3-4 minutes until the rice is heated through and slightly toasted.
  6. Return the cooked protein (if used) to the skillet. Add the drained pineapple chunks and the peas and carrots mix. Stir to combine.
  7. In a small bowl, whisk together the soy sauce, fish sauce, sugar, and white pepper. Pour the sauce mixture over the rice. Toss everything together quickly until the rice is evenly coated and heated through, about 1-2 minutes.
  8. Remove from heat. Stir in half of the chopped green onions.
  9. Serve immediately. Place the rice inside hollowed-out pineapple halves for presentation, if desired, and garnish with the remaining green onions.

Notes

  • Use day-old, refrigerated rice for the best texture in fried rice.
  • For a vegetarian version, omit the chicken and ham, and add 1/2 cup cubed firm tofu, pressed and pan-fried until golden before starting the vegetables.
  • Adjust soy sauce to control the saltiness based on your preference.

Nutrition

Find it online: https://delishsymphony.com/pineapple-fried-rice-recipe-quick-easy/