Pineapple Fried Rice

Total Time:
1 hr 5 min
40 min
25 min

4 to 6 servings

  • 1 ripe pineapple, for serving rice (optional)
  • 4 cups cooked longgrain rice, such as jasmine, chilled
  • 3 tablespoons vegetable oil
  • 1 small onion, finely diced
  • 5 cloves garlic, chopped
  • 1 tablespoon grated fresh ginger
  • 1 cup blanched, sliced Chinese long beans
  • 1/2 cup seeded, diced tomatoes
  • 1 cup finely chopped fresh pineapple
  • 3 tablespoons Thai fish sauce
  • 1 teaspoon sugar
  • 3 green onions, thinly sliced diagonally

If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.

Crumble the cold rice between your fingers to separate the grains, and set aside.

Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.

Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.

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    there are some things that are not right about this in "not traditional like I get it at the Asian restaurants". first, the cashews are missing. second, not spicy enough, need to add 1 chili or jalepeno pepper. third, I have never seen a tomato in my pineapple rice. Peas, yes. Tomato, no.the fish sauce is traditional that a lot of posters commented on. Now personally I don't care for it myself either, so I substitute the less pungent oyster sauce. And as noted above, added toasted unsalted cashews (1/2 cup), 1 diced jalepeno or chili pepper and used peas instead of tomato.
    This was so good! It was my first experience making fried rice and I found it quite easy. There's a fair amount of prep, but the cooking part goes pretty quick. The fish sauce is definitely pungent, and I was a little hesitant after reading reviews, but using only 1 1/2 Tb the recipe was almost lacking. I would definitely add soy sauce for the omitted fish sauce next time. I didn't have beans, so those got left out, but this rice turned out great!! A keeper for sure.
    My family liked this very much. The recipe is so simple that I was pleasantly surprised by how good it was. We weren't crazy about the smell of the fish sauce, however- very pungent. I used 2 T spoons of it and one T soy sauce. Would not have minded more pineapple, either. We added a thinly sliced chicken breast and some shrimp for protein that I cooked before-hand.
    My family liked this rice, but I didn't care for it because of the fish sauce.
    The taste of fish sauce doesn't bother me that much, but the smell makes me nauseous and I could smell it in every bite. I gave the recipe four stars because my family really liked it, but don't make this if you don't like the taste or smell of fish sauce. You could substitute soy sauce instead, but it wouldn't taste the same.
    This was a great rice dish. I didn't have the Chinese long beans, so I just omitted them and I don't feel it impacted the taste.
    Loved it!
    I didn't have a pineapple, but I did have canned juice, so I substituted about four ounces of juice; also left out the sugar since the juice was sweet. My family loved it!
    Oh, this is delicious. There's not much else to say. Make sure that your rice cold. It helps to refrigerate for a day or two. YUM!
    it is the best rice ever made
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