Pineapple Fried Rice Recipe

Name: Pineapple Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole pineapple; 2 large eggs; 1 teaspoon salt, divided; Pinch of ground white pepper; 2 tablespoons high-heat cooking oil, divided; 1 garlic clove, minced; 1 small shallot, finely sliced; 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced; 3 cups (450 g) cooked and chilled Thai jasmine rice; 2 tablespoons fish sauce (nam pla); 1 tablespoon soy sauce; 1 cup (150 g) cubed cooked chicken breast; 1 cup (150 g) cubed cooked shrimp; 1/2 cup (73 g) fresh or thawed frozen peas; 4 tablespoons finely chopped fresh coriander leaves (cilantro) plus more for garnish; 4 tablespoons finely chopped fresh mint

Servings: persons

1 whole pineapple
2 large eggs
1 teaspoon salt, divided
Pinch of ground white pepper
2 tablespoons high-heat cooking oil, divided
1 garlic clove, minced
1 small shallot, finely sliced
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
3 cups (450 g) cooked and chilled Thai jasmine rice
2 tablespoons fish sauce (nam pla)
1 tablespoon soy sauce
1 cup (150 g) cubed cooked chicken breast
1 cup (150 g) cubed cooked shrimp
1/2 cup (73 g) fresh or thawed frozen peas
4 tablespoons finely chopped fresh coriander leaves (cilantro) plus more for garnish
4 tablespoons finely chopped fresh mint

1
Cut the pineapple in half lengthwise and cut the fruit from the middle, leaving shell halves intact.
2
Cut out the eyes and core.
3
Set the shell halves aside.
4
Dice the fruit.
5
Dry the diced pineapple with paper towels and set aside.
6
In a medium bowl, whisk together the eggs, 1/2 teaspoon of the salt, and the pinch of pepper.
7
Heat 1/2 of the oil in a wok or large skillet over medium-high heat.
8
Cook eggs, stirring, until set but still moist.
9
Transfer eggs to a plate.
10
Wash and thoroughly dry the wok or skillet.
11
Heat the remaining oil over medium-high heat.
12
Add the garlic, shallots and chili and stir-fry until fragrant, about 30 seconds.
13
Add the rice and stir-fry for 2 minutes.
14
Add the fish sauce, soy sauce, chicken, shrimp, peas, and the remaining 1/2 teaspoon salt and stir-fry for 2-3 minutes.
15
Add the reserved eggs, pineapple, fresh coriander leaves, and mint; stir-fry for 30 seconds.
16
Scoop the fried rice into the pineapple shells and garnish with fresh coriander leaves.
17
Serve immediately.

872

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole pineapple, 2 large eggs, 1 teaspoon salt, divided, Pinch of ground white pepper, and more.

Yes, Pineapple Fried Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pineapple Fried Rice

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