Everyday Kitchen

Thai · Dinner

Pineapple Fried Rice

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Pineapple Fried Rice is a Thai dish. Drain pineapple well so it does not steam the rice.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Thai
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Pineapple Fried Rice. The photo serves rice in a pineapple shell; this draft uses pineapple chunks without a shell serving bowl.
The photo serves rice in a pineapple shell; this draft uses pineapple chunks without a shell serving bowl. Representative photograph of Pineapple Fried Rice. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Pan

Rice

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Fry · About 3 min

  1. Heat oil from 25 ml neutral oil, 200 g raw shrimp, peeled, 2 eggs, 100 g onion, chopped; fry onion 3 minutes, then shrimp 3 minutes. Push aside and scramble eggs.

Rice · About 7 min

  1. Add 700 g cooked rice, promptly chilled, 250 g pineapple chunks, 100 g peas, 1 tsp curry powder, 25 ml soy sauce; stir-fry 5–7 minutes until everything reaches 74°C / 165°F.

    Check: Look for this result: everything reaches 74°C / 165°F.

Finish · About 1440 min

  1. Add 40 g roasted cashews, 30 g spring onions. Use rice cooled within one hour and refrigerated no longer than 24 hours.

Tips

  • Drain pineapple well so it does not steam the rice.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use firm tofu instead of shrimp.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

FAQ

What matters most when making Pineapple Fried Rice?

Drain pineapple well so it does not steam the rice.

What can I substitute in Pineapple Fried Rice?

Use firm tofu instead of shrimp.

Can I prepare Pineapple Fried Rice ahead?

Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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