Pineapple fried rice is a quick and flavourful weekday dinner that comes together effortlessly. If you’ve tried my egg fried rice, consider this an upgrade with extra toppings, bringing more textures and layers of flavour to the dish.
The highlight? Juicy, tangy sweet pineapple that makes every bite exciting. I pair it with sweet Chinese sausage and succulent prawns for a protein boost, while diced carrots and green peas add vibrant colour and crunch. To elevate the fragrance and depth, a generous amount of sliced shallots and minced garlic is a must.
The result? A bowl of Pineapple Fried Rice that’s a perfect balance of flavours and textures. Each grain of rice is coated in egg, soft yet firm, with a slight chew. The prawns bring a juicy bite, the sausage adds a hint of sweetness and chewiness, and the pineapple bursts with a refreshing tang. All of this is beautifully complemented by the vegetables and aromatic fried shallots. For an extra wow factor, I love serving it in a hollowed-out pineapple half.
The secret to perfect fried rice
The key to any good fried rice is using cold, refrigerated rice, as it’s drier and less likely to clump. But if you don’t have any leftover rice, don’t worry – I didn’t today either! Instead, I cooked fresh rice with less water in the rice cooker. This speeds up the process while achieving a texture similar to chilled rice. Once cooked, spread the rice in a large bowl and let it cool for about 10 minutes before using.
Tip: Crack the eggs directly into the rice and mix well. This ensures each grain is coated evenly, giving that signature golden hue and fluffy texture.
Cooking Method
Prepare the aromatics & toppings
Start by frying half of the shallots and garlic until golden and crispy – these will be used for garnishing later. Set them aside.
In the same pan, fry half of the remaining shallots and garlic until fragrant, then add the carrot cubes. Stir-fry for a minute or two before adding the sliced Chinese sausage. Continue to stir-fry for another 2 minutes, then add the prawns, green peas, and pineapple chunks. Stir-fry for another couple of minutes, then transfer everything to a bowl and set aside.
Cook the rice
Add more oil to the same pan and fry the rest of the shallots and garlic until fragrant. Then, add the egg-coated rice and stir-fry constantly for 5-7 minutes until the rice is evenly coated and separated.
Pour in a couple of spoons of light soy sauce, mix well, and stir-fry for another couple of minutes to ensure the rice fully absorbs the sauce.
Bring it all together
Now, add the stir-fried vegetables and proteins back into the pan. Stir everything together on high heat for another couple of minutes, then mix in half of the crispy fried shallots and garlic for extra flavour.
Remove from heat, and that’s it – your Pineapple Fried Rice is ready!
Time to serve!
For a stunning presentation, serve the fried rice in a hollowed-out pineapple half. Sprinkle the remaining crispy shallots and garlic on top for extra crunch and fragrance.
This easy and delicious meal comes together in just 30 minutes (if your rice is already cooked), making it the perfect go-to for a satisfying dinner. Try it out and let me know how it turns out!
Pineapple Fried Rice (Cơm Rang Dứa)
Description
A vibrant and flavourful fried rice dish with juicy pineapple, prawns and sweet Chinese sausage, ready in under 30 minutes, for a quick and satisfying meal.
Ingredients
Instructions
-
Prep the Ingredients
- If using freshly cooked rice, spread it out in a bowl and let it cool for 10 minutes before mixing with cracked eggs.
- Slice shallots, mince garlic and dice carrots.
-
Cook the aromatics and toppings
- Heat 1 tablespoon oil in a pan or wok over medium-high heat. Fry half of the shallots and garlic until golden and crispy. Set aside for garnish.
- In the same pan, fry half of the remaining shallots and garlic until fragrant.
- Add carrots, stir-fry for 1-2 minutes, then add Chinese sausage and continue stir-frying for 2 more minutes.
- Add prawns, peas and pineapple, stir-fry for another minute or two, then transfer everything to a bowl.
-
Cook the Rice
- Add a little more oil to the pan and fry the remaining shallots and garlic.
- Add the egg-coated rice, stir-frying for 5-7 minutes until well separated and evenly coated.
- Pour in light soy sauce, mix well and cook for another 2 minutes.
-
Combine & Serve
- Return the cooked vegetables, prawns and sausage to the pan. Stir-fry on high heat for a minute.
- Mix in half of the fried shallots and garlic. Remove from heat.
- Serve in a hollowed-out pineapple half (optional) and garnish with the remaining crispy shallots and garlic.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 292.97kcal
- % Daily Value *
- Total Fat 9.21g15%
- Saturated Fat 1.98g10%
- Trans Fat 0.03g
- Cholesterol 88.73mg30%
- Sodium 620.66mg26%
- Potassium 407.48mg12%
- Total Carbohydrate 43.57g15%
- Dietary Fiber 4.18g17%
- Sugars 12.18g
- Protein 9.99g20%
- Vitamin A 134.11 IU
- Vitamin C 49.76 mg
- Calcium 58.61 mg
- Iron 2.56 mg
- Vitamin D 0.6 IU
- Vitamin E 1.15 IU
- Vitamin K 10.82 mcg
- Thiamin 0.32 mg
- Riboflavin 0.2 mg
- Niacin 2.98 mg
- Vitamin B6 0.42 mg
- Folate 57.43 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 160.53 mg
- Magnesium 43.07 mg
- Zinc 1.53 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Best rice for fried rice: Cold, refrigerated rice works best, but if cooking fresh, use less water for a drier texture.
- Protein swaps: You can replace Chinese sausage with chicken, tofu, or any other sausage of your choice.
