This Pineapple Fried Rice is a delightful fusion of sweet and savory flavors, perfect for a quick weeknight dinner or a festive side dish. The recipe uses cold, cooked long-grain rice to ensure each grain remains distinct and fluffy. Fresh pineapple adds a bright, juicy sweetness that balances the salty umami of the fish sauce, while ginger and garlic provide a warm aromatic base. Crisp Chinese long beans and diced tomatoes add texture and color. Serve it directly in a hollowed-out pineapple half for an impressive presentation, or plate it simply with extra fresh pineapple chunks on the side. It’s a versatile dish that brings tropical vibes to your table.
Pineapple Fried Rice
Description
This Pineapple Fried Rice is a delightful fusion of sweet and savory flavors, perfect for a quick weeknight dinner or a festive side dish. The recipe uses cold, cooked long-grain rice to ensure each grain remains distinct and fluffy. Fresh pineapple adds a bright, juicy sweetness that balances the salty umami of the fish sauce, while ginger and garlic provide a warm aromatic base. Crisp Chinese long beans and diced tomatoes add texture and color. Serve it directly in a hollowed-out pineapple half for an impressive presentation, or plate it simply with extra fresh pineapple chunks on the side. It&# 226;ÂÂs a versatile dish that brings tropical vibes to your table.Ingredients
Directions
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Prepare the pineapple by halving it lengthwise, leaving the leafy top intact.
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Hollow out the pineapple halves, reserving 1 cup of the fruit for the rice and setting aside extra for garnish.
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Make a small slice on the outside of each pineapple half to create a flat base, then set aside.
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Crumble the cold rice between your fingers to separate the grains.
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Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
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Add the finely diced onion and toss until soft, about 3 to 5 minutes.
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Add the chopped garlic and toss until fragrant and soft, about 1 to 2 minutes.
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Add the grated fresh ginger and toss for another minute.
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Add the remaining 1 tablespoon of oil, then add the rice.
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Fry the rice for 2 to 3 minutes over high heat.
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Add the blanched Chinese long beans, diced tomatoes, and chopped pineapple.
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Fry for 2 to 3 minutes more.
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Add the Thai fish sauce and sugar, tossing until ingredients are well combined and rice is heated thoroughly, about 5 minutes.
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Add the thinly sliced green onions and toss to combine.
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Remove from heat and transfer to a serving platter, or fill the prepared pineapple halves with the warm rice.
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Garnish with extra chunks of pineapple.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 312.0kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 67.2g23%
- Dietary Fiber 1.0g4%
- Sugars 0.0g
- Protein 6.5g13%
* 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
For best results, use day-old chilled rice. Freshly cooked rice contains too much moisture and will become mushy.
If you prefer not to use fish sauce, you can substitute with soy sauce or tamari for a vegan version, though the flavor profile will change slightly.
Ensure the wok is very hot before adding the rice to achieve a slight char and prevent sticking.
The reserved pineapple flesh can be served on the side or used as a garnish.
