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Pineapple fried rice

Add chunks of fresh pineapple to fried rice to transform it into something special. Serve on its own for a family dinner, or as part of a Chinese banquet

This classic Thai pineapple fried rice is truly mouthwatering. Golden grains of rice jeweled with chunks of juicy pineapple, cashews, and currants create a taste that will send you straight to paradise! Make it as the main course or as a beautiful side dish to any meal. For true restaurant quality, you can serve it in a carved-out pineapple, which is quite easy and fun.

Ingredients

  • 1½ tbsp sunflower or vegetable oil
  • eggs, beaten
  • 2 garlic cloves, crushed
  • small bunch of spring onions, chopped
  • 1⁄2 tsp Chinese five-spice powder
  • 400g cooked long-grain rice
  • 85g frozen peas
  • 2 tsp sesame oil
  • 2 tbsp low-salt soy sauce
  • 400g fresh pineapple, roughly chopped into chunks (about 1⁄2 medium pineapple)

Method

  1. 1 Heat 1 tbsp oil in a wok. Add the eggs, swirling them up the sides, to make a thin omelette. Once cooked through, roll the omelette onto a chopping board and cut into ribbons. 
  2. Heat the remaining oil. Add the garlic, onions and five-spice. Stir-fry until sizzling, then add the rice (if using pouches, squeeze them first, to separate the grains), peas, sesame oil and soy. Cook over a high heat until the rice is hot, then stir through the pineapple and omelette ribbons
  3. Drizzle the soy/fish sauce mixture over and gently stir-fry to combine over medium-high to high heat until the rice “dances” (makes popping sounds), about 5 to 8 minutes, or until desired lightness is achieved. Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy.
  4. Remove from heat. Do a taste-test for salt and flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.
  5. To serve, scoop rice onto a serving platter (or into a carved-out pineapple). Top with scallions and cilantro.