Pineapple Fried Rice

Our family loves fried rice, and I love to make it. Fried rice is such a simple recipe where we can add or subtract flavours and textures according to our taste. It is not time-consuming, and on a really busy night when you don’t have any time to cook, you can make this in a jiffy. You can add proteins like chicken or shrimp according to your preference, or as most of the Thai restaurants do, add eggs and voila! Your complete meal is ready. This is a wonderful way to use leftover rice if you have any.

Personally, I prefer this fried rice without any eggs. I am usually the one to cook this, but this time I didn’t do the cooking. Yesterday morning, after a sleepless night fighting with my cold, I woke up at 10:00 A.M. To my utmost surprise, when I went downstairs, the kitchen was in action. Back from his business trip, my husband was wearing his chef hat, and since it was Saturday, my daughter was the playing the role of the sous chef. They were busy sharing ideas and cooking a storm.

After so much love and involvement, the end product was meant to be awesome, and believe me, it was mindblowing. So, being the designated food photographer, I had to shoot a few pics of the masterpiece they made. I don’t think my camera could capture the emotions behind this meal, but at least I can show pics of this beautiful fried rice through my lens.

Making of Pineapple Fried Rice:

Step 1-

This recipe makes 2 cups of rice

Cook 2 cups of rice in a rice cooker according to instructions, or in a pot, boil 4 cups of water, add a pinch of salt and add rice when it reaches a boil. Slow the flame and in around 5-6 minutes, switch off the stove. Don’t remove the lid yet. Check in another 5 minutes; your fluffy rice is ready.

Rice to water ratio will be always 1: 2.

Typically in restaurants, they use jasmine rice, but you can use any rice of your choice.

Step 2–


Mixed chopped vegetables- 1 Cup

Sriracha sauce-1 teaspoon

Soy sauce-2 teaspoons

Pineapple chunks- 1 Cup

Pineapple juice- 1/2 Cup

Salt – according to taste

Canola oil- 2 tablespoons

Scallion- 1/2 Cup

Chop a few of your favourite colourful vegetables, like carrots, green beans, scallion, corn and coloured peppers finely.

Take a fresh, ripe pineapple and slice it into two halves.

Scoop the cut pieces from pineapple. Keep it aside.

Take a wok/pan.

Add two tablespoons of canola oil or any vegetable oil of your choice.

Add all the vegetables.

Saute for 2 -3 minutes.

Add two teaspoons of dark soy sauce.

Add one teaspoon of chilli paste or sriracha sauce.

Add rice and mix well.

Add scallion and 1/2 cup of pineapple juice(just squeeze a few pieces of pineapple)

Mix one cup of pineapple into it. Mix well.

Check the seasoning.

Garnish with a few pineapple chunks and scallion before serving.

Serve this rice on a pineapple platter which we have kept aside earlier.

This is a recipe that is good for your everyday meal and great for your dinner party. It looks so tempting with this presentation that I am sure every guest will love it.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.