Pineapple-Corn Fried Rice

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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2 large eggs

Kosher salt

1 tablespoon vegetable oil

1 tablespoon curry powder

1 small onion, diced

2 teaspoons finely grated peeled ginger

1 cup chopped pineapple

1/2 15-ounce can baby corn, drained and rinsed, cut into 1-inch pieces

4 cups cold cooked white rice

2 teaspoons toasted sesame oil (optional)


  1. Whisk the eggs and a pinch of salt in a bowl. Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the eggs and cook, stirring with a rubber spatula, until just set, about 20 seconds; transfer to a plate.
  2. Add the remaining 1/2 tablespoon vegetable oil to the skillet along with the curry powder; cook over medium heat, stirring, until the oil turns yellow, about 30 seconds. Add the onion and ginger and cook, stirring, until the onion is slightly softened, about 2 minutes; season with salt. Add the pineapple and corn and continue to cook until slightly softened, 2 to 3 more minutes.
  3. Stir in the rice, breaking up any clumps with a wooden spoon. Add 1 tablespoon water and continue to cook, stirring, until the rice is warmed through, about 3 minutes. Stir in the eggs; drizzle with the sesame oil and season with salt.

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