Pineapple Fried Rice
Drain and sear pineapple before it meets the rice.
4 fried-rice portions
Allow about 35 minutes for one full batch in a 32 cm wok, or 50–55 minutes for two complete half-batches. All ingredients are divided equally if batching; each finished batch is served immediately, with no second reheating of the chilled rice. One tablespoon = 15 ml; one teaspoon = 5 ml.
About Pineapple Fried Rice
This pineapple fried rice uses dry-surfaced cooked rice, fresh pineapple and shrimp, with a small curry-powder accent and cashews. It is served on plates rather than in a decorative pineapple shell. Pineapple is drained and briefly seared first so its juice does not turn the rice sticky. The rice is an already cooked ingredient with a strict cooling and storage history; frying does not reset the age of leftover rice.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Original quantities serve 4. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Prepare ingredients
Use rice cooked within the previous 24 hours, cooled quickly and refrigerated. This timing excludes cooking and chilling rice. Do not use rice left overnight at room temperature. Cookware: 32 cm heavy wok; use two full half-batches if food cannot be turned freely. Frying this chilled rice is its one reheating; serve immediately and do not plan to reheat leftovers again.
Before heatSet up the equipment
Have the following tools ready before starting: Digital scale; Measuring jug; Chef knife; Separate raw-protein and ready-to-eat boards; Instant-read food thermometer; 32 cm heavy wok; use two full half-batches if food cannot be turned freely; Heatproof spatula; Small sauce bowl.
Clean workspaceMeasure the ingredients
Measure the ingredient quantities for your selected servings before applying heat. Keep separately listed groups, such as dough, filling, sauce or garnish, in separate containers; keep any optional additions separate.
Use the ingredient list aboveCheck allergens and substitutions
Check ingredient labels and any substitutions against these notes: Crustaceans, egg, cashews, fish, soy and often wheat from soy sauce; curry powder may contain mustard.
Before cooking
Step-by-step cooking method
1 Prepare rice and sauce
Break chilled rice into loose grains. Mix fish sauce, soy and sugar. Pat pineapple cubes dry.
2 Prepare rice and sauce (continued)
Keep shrimp cold until the pan is ready. Use a 32 cm wok.
3 Prepare rice and sauce (continued)
If the food cannot be turned freely, divide all cooking ingredients into two equal sets—including oil, aromatics, protein, egg, rice, vegetables or fruit, sauces and garnish—and repeat the entire cooking sequence with one set at a time.
4 Prepare rice and sauce (continued)
Do not put all protein or oil into the first half-batch.
5 Sear pineapple and shrimp
Heat 10 ml oil in a wide wok. Sear pineapple 2 minutes and lift out. Add shrimp and cook 2–3 minutes until pearly opaque throughout; transfer to a clean plate.
6 Cook aromatics and egg
Add remaining oil, onion and carrot and stir-fry 3–4 minutes. Add garlic and curry powder for 20 seconds. Push aside, add beaten eggs and scramble until fully set.
7 Fry rice
Add rice and sauce and turn 4–6 minutes until every part is steaming hot and rice reaches 74°C.
8 Fry rice (continued)
Fold in pineapple, shrimp, cashews and spring onion for 1 minute. Serve immediately.
Chef’s tips
- Drain and sear pineapple before it meets the rice.
- Use the measured base batch first; curry pastes and fish sauces differ in salt, heat and concentration.
Common mistakes & quick fixes
- Wet sticky rice
- Pineapple was too juicy or rice too moist; drain fruit and use properly chilled loose rice.
- Rubbery shrimp
- Remove once cooked and return only at the end.
- Burnt curry powder
- It needs only seconds in oil before rice and sauce are added.
Variations & serving ideas
Ingredient boundary: Use 200 g firm tofu browned separately, and replace fish sauce only with a measured suitable vegetarian seasoning.
Perfect result check
| Finished dish | Separate hot rice grains carry sweet pineapple cubes, fully cooked shrimp, firm egg and crisp cashews. |
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Storage & reheating
| Serve immediately after frying; do not plan a second reheating | Use rice within 24 hours of its original cooking | The recipe starts with safely chilled cooked rice, so this stir-fry uses its one permitted reheating under the selected FSA guidance. Cook only what will be eaten now; do not cool these fried-rice leftovers for another reheating. The original rice-cooking time remains the start of the 24-hour clock. Discard uneaten served portions. |
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Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Sear pineapple and shrimp | High heat | 5 minutes |
| Cook aromatics and egg | Medium-high heat | 5 minutes |
| Fry rice | High heat | 5–7 minutes |
Helpful answers before you cook
Can I use canned pineapple?
Use drained unsweetened pineapple and pat it dry; syrup-packed fruit changes sweetness.
Is the shell required?
No. A clean plate is practical and avoids an unmeasured decorative preparation.
Can I omit shrimp?
Use 200 g firm tofu browned separately, and replace fish sauce only with a measured suitable vegetarian seasoning.
