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Thai Pineapple Fried Rice, m.inbjornor.com
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Pineapple Fried Rice

This Thai-inspired pineapple fried rice is the perfect balance of sweet and salty flavors.
Prep Time 40mins
有限公司ok Time 20mins
Total Time 1人力资源
有限公司urse: Rice
Cuisine: Thai
Keyword: pineapple fried rice
Servings: 6
Calories: 446kcal
Author: Judy


  • 8盎司shrimp(225g, peeled, deveined, rinsed, and pat dry)
  • 1cuponion(150g, diced)
  • 1/2cupcarrot(75g, diced)
  • 4盎司ham(or Chinese sausage; 115g, finely diced)
  • 6cupscooked rice(about 900g)
  • 2/3cuppeas(100g)
  • 1cuppineapple(diced into 1/2-inch pieces)
  • 1scallion(chopped)
  • 2eggs(beaten)
  • 1/4teaspoonsalt(more to taste)
  • 1/2teaspoonShaoxing wine(plus 1 tablespoon, divided)
  • 4tablespoonsvegetable oil(divided)
  • 1tablespoonfish sauce
  • 1tablespoonlight soy sauce(or Thai thin soy sauce)
  • 1/2teaspoonground white pepper
  • 1 1/2teaspoonssesame oil


  • First, prepare the shrimp, onion, carrot, ham/Chinese sausage, rice, peas, pineapple, and scallions. If using fresh pineapple, remember to trim away the pineapple core. If using canned pineapple, rinse away any syrup and pat dry with a clean kitchen towel.
  • Beat 2 eggs with ¼ teaspoon salt and ½ teaspoon Shaoxing wine. Heat your wok over medium heat until lightly smoking. Add 1 tablespoon oil, and scramble the eggs for 1 minute—until just cooked. Turn off the heat, break the egg into small pieces, transfer to a dish, and set aside.
  • Heat another 1 tablespoon of oil over medium heat. Cook the shrimp until they turn pink, about 1 minute. Remove from the wok and set aside.
  • Heat the last 2 tablespoons of oil over medium heat. Cook the onion until translucent. Add the diced carrots and ham, and cook until the carrots are no longer crunchy. Add the rice and 1 tablespoon Shaoxing wine. The steam from the wine will loosen the rice chunks!
  • Stir-fry everything together well, and add in the peas, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, ½ teaspoon ground white pepper, 1 teaspoon sesame oil, the scrambled egg, and the cooked shrimp. Stir-fry everything together for a few minutes.
  • Finally, add the pineapple and scallions. Mix everything again for a minute or two. To crisp and warm the rice through, you can use your wok spatula to spread the rice in a single layer around the surface area of the wok, making use of all the heat and letting any excess liquid evaporate.
  • 盐调味,即可食用!


Calories:446kcal | Carbohydrates:55g | Protein:20g | Fat:16g | Saturated Fat:10g | Cholesterol:162mg | Sodium:818mg | Potassium:317mg | Fiber:3g | Sugar:6g | Vitamin A:2020IU | Vitamin C:24mg | Calcium:96mg | Iron:2mg