What was your favorite childhood dish? For me it was pineapple fried rice, especially when served in a pineapple boat. The golden color and the pineapple crown made it feel special and a little luxurious.
I discovered this dish at a dim sum restaurant in Seoul my family visited on Sundays after church. Whole fresh pineapples were less common in Korea then, so seeing a dish served inside a pineapple made it feel like a treat. My dad always ordered it because he knew how much I loved it.
This recipe can be made with shrimp as I enjoyed it growing up, or turned vegetarian by adding extra eggs for protein and richness. Using high-quality free-range eggs adds flavor and a brighter texture to the fried rice.
Choose a pineapple that shows a hint of gold while still retaining some green. If it’s mostly yellow it may be overripe and too sweet. For instructions on carving a pineapple boat, there are many good visual tutorials available online that show how to hollow the fruit while keeping the shell intact.
I prefer the shrimp version because that’s what I grew up with. If you do use shrimp, be sure to drain any cooking liquid thoroughly so the rice doesn’t become soggy. For best texture, use cold leftover long-grain brown rice that has had a day or two to lose some moisture. The stir-frying step goes quickly, so have all ingredients prepped and ready before you start cooking.
I hope you enjoy this recipe!
Pineapple Fried Rice
One of my favorite childhood dishes. Make it with shrimp or keep it vegetarian with extra eggs for protein.
Course
Main Course
Prep Time
15
minutes
Cook Time
20
minutes
Servings
4
Author
whiteblankspace
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoons hoisin sauce can substitute oyster sauce
- 1 tablespoon toasted sesame oil
- 1/2 tsp salt
- 3 tablespoons avocado oil or other neutral oil
- 1 1/2 cups chopped shrimp, peeled and deveined optional
- 1 small onion finely chopped
- ~6 green onions finely chopped, white and green parts separated
- 1 green bell pepper stemmed, seeded, cut into 1/2-inch pieces
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 3 cups cooked long-grain brown rice cold, day-old preferred
- 3 large eggs lightly beaten (use 2 eggs if making with shrimp)
- 1 cup pineapple pieces, 1/2-inch
Instructions
-
Combine soy sauce, hoisin sauce, toasted sesame oil, and salt to make the sauce. Set aside.
-
(Optional) Heat 1 tablespoon of oil in a large pan over medium-high heat. Add shrimp and cook until pink. Remove shrimp and drain any excess liquid; set aside.
-
Wipe the pan if needed and heat another tablespoon of oil over medium heat. Add the onion, the white parts of the green onions, and the bell pepper. Cook until softened.
-
Add the garlic and ginger and cook for about a minute more. Push the vegetables to one side of the pan.
-
Add the cold rice to the pan and heat through, breaking up any clumps. Push the rice to one side of the pan.
-
Add another tablespoon of oil to the empty side of the pan. Pour in the beaten eggs and cook until just set, then stir the scrambled egg into the rice and vegetables.
-
Stir in the prepared sauce, mixing evenly so the rice is coated.
-
Turn off the heat and fold in the green parts of the green onion, the pineapple pieces, and the cooked shrimp if using. Serve immediately, optionally in a hollowed pineapple for presentation.
Recipe Notes
Cold, day-old long-grain brown rice works best to keep the fried rice from becoming mushy. Have all ingredients prepped before you begin because stir-frying goes quickly.