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Pineapple Fried Rice

A vibrant, sweet and savory tropical fried rice loaded with golden pineapple chunks, fiery chili flakes, and savory soy-garlic glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian, Thai-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Jasmine rice cooked and chilled overnight
  • 1.5 cups fresh pineapple cut into bite-sized chunks
  • 3 tbsp neutral cooking oil divided
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
Sauce and Seasonings
  • 2 tbsp soy sauce
  • 1 tbsp vegetarian oyster sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp turmeric powder optional, for color
  • 1-2 tsp crushed red chili flakes to taste
  • 0.25 cup fresh cilantro chopped, for garnish

Equipment

  • Large Wok or Skillet
  • Spatula
  • Small mixing bowl

Method
 

  1. Take the cold, day-old rice and break up any large clumps with wet hands.
  2. In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, sesame oil, and turmeric powder.
  3. Heat a large wok over medium-high heat. Add 1 tablespoon of oil, then add the diced onion and cook for 2 minutes.
  4. Add minced garlic and ginger, stir-frying for 30 seconds until fragrant.
  5. Add the pineapple chunks and cook for 1-2 minutes until slightly caramelized.
  6. Add the remaining 2 tablespoons of oil and immediately add the cold rice. Toss and press the rice against the wok for 3-4 minutes to sear the grains.
  7. Pour the sauce mixture over the rice, add the chili flakes, and toss vigorously until every grain is evenly coated and heated through.
  8. Remove from heat, garnish with fresh chopped cilantro, and serve immediately.

Notes

For the best texture, cold, day-old rice is absolutely mandatory. Freshly cooked rice will turn mushy in the wok.