How to Cook Pineapple Fried Rice

I know it might sound like I’m trying to get more plays on this pineapple fried rice video, but in all honesty, short of having me look over your shoulder and directing as you cook, your best hope in learning how to do fried rice (and many other Asian dishes, for that matter) lies not in reading the recipe but in watching how it’s done –

The ingredients listed in this recipe reflect my go-to options, since they’re readily available in my pantry; feel free to adapt to your own situation, and definitely treat this as one of those “fridge clear-out” type dishes where you can throw in any variety of leftover spam, chicken, ham and vegetables etc. depending on whether you want to build it into a substantial meal in itself, or serve it as a side dish. Fun fact – the Thai version, from what I’ve seem, adds some curry spices to the dish – this is something you might want to try as well.

Pineapple Fried Rice


½ cup pineapple, cut into chunks
2 cups cooked white rice
2 Tbsps dried shrimp (soaked and minced) – optional
2 tsps minced garlic
1 tsp chicken powder
½ tsp white pepper
½ tsp fish sauce (alternatives – soya sauce, Ayam seasoning sauce)
½ tsp sugar
2 eggs
2 Tbsps oil

Garnishings – cucumber slices, chillies, spring onion.


  1. Heat wok until it starts to smoke, then drizzle oil in it.
  2. Break eggs into wok, spread it out and remove when it’s still runny. Set aside.
  3. Add more oil, heat until smoking hot.
  4. Add rice and spread it out to make sure it heats evenly.
  5. Add garlic and fry until aromatic/lightly browned. Add more oil as needed, but in small amounts, drizzling around the perimeter of the food.
  6. Add dried shrimp and toss well. Add pineapple and cook a further minute or so.
  7. Add all other seasoning ingredients, stir and cook until rice is light and dry, drizzling oil as needed.
  8. Add eggs and fold into mixture. Remove from heat once egg mixture is cooked through, garnish with cucumber, sliced chillies and spring onion, and serve.

NB. When cooking fried rice, remember to adjust the heat as you go along, so you don’t end up with a risotto on one end of the spectrum, and burnt rice on the other.


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