- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 400 g
- 250 g
- 60 g
- 3 cloves
- 2 tbsp
- 1 tbsp
- 1 ½ tsp
- 1 tsp
- 3 tbsp
- 15 g
Process
Timers built in · swap anything · ask as you cook
Break up the chilled jasmine rice with wet hands or a fork until no clumps remain. Leave it in a bowl near the stove.
In a small bowl stir together the soy sauce, fish sauce, curry powder and sugar until the sugar dissolves. Set the sauce aside.
Heat 1 tbsp vegetable oil in a wok or large frying pan over high heat. Pour in the beaten eggs and swirl to make a thin omelette, about 30 seconds. Slide it onto a board, roll it up and cut into 1 cm strips.
Add 1 tbsp vegetable oil to the wok, then the diced chicken breast. Stir-fry for 3 to 4 minutes until the pieces are opaque and lightly golden. Tip the chicken onto a plate.
Add the last 1 tbsp vegetable oil with the shallots and garlic. Stir-fry for 30 seconds until fragrant but not browned.
Add the pineapple chunks and cashews. Toss for 1 minute so the pineapple picks up colour at the edges.
Add the rice and pour the soy sauce mixture over it. Toss constantly for 2 to 3 minutes, scraping the base of the wok, until every grain is coated and steaming hot.
Return the chicken and egg strips to the wok. Add the spring onions and toss for 30 seconds.
Taste and adjust with a little extra fish sauce if needed. Serve immediately with lime wedges, sliced cucumber and coriander leaves.
Kitchen notes
Kitchen notes
- The single biggest mistake is using freshly cooked rice: the steam makes the grains clump and the rice turns gluey. Cook the rice the day before, spread it on a tray and refrigerate uncovered so the surface dries.
- Keep the wok at high heat and add the rice only when the oil shimmers. If the rice starts to stick or steam instead of sizzle, you have overcrowded the pan - fry in two batches.
- Drain the pineapple chunks on kitchen paper for 10 minutes before frying. Excess juice cools the wok and makes the rice wet rather than toasted.
- The dish is done when you hear a steady crackling and see faint browned spots on the grains. Total wok time after the rice goes in should not exceed 3 minutes.
Substitutions
- chicken breast→peeled shrimp or firm tofu cubes
- fish sauce→extra soy sauce plus a pinch of salt
- cashews→roasted peanuts or sunflower seeds
- jasmine rice→any long-grain white rice, cooked and chilled
Storage & reheating
Cool the fried rice within 1 hour and store it in a shallow airtight container in the fridge for up to 3 days. Freezing is not recommended because the pineapple and cucumber release water on thawing. To reheat, spread the rice in a single layer in a hot frying pan with 1 tsp oil over high heat for 3 to 4 minutes, tossing until piping hot, or microwave covered in 30-second bursts until it reaches 75°C. Do not reheat more than once.
FAQ
The questions we get asked most
Why is my pineapple fried rice mushy?
Almost always because the rice was too fresh or too wet. Freshly cooked rice holds surface starch and steam, so it mashes together in the wok. Cook the rice a day ahead, chill it uncovered, and drain the pineapple well before it goes in.
Can I use canned pineapple instead of fresh?
Yes, but use pineapple canned in juice, not syrup, and drain it thoroughly. Pat the chunks dry with kitchen paper and add them at the very end of frying so they do not water down the rice. Fresh pineapple gives a firmer bite and better caramelisation.
How do I stop the rice from sticking to the wok?
Heat the wok until a drop of water evaporates instantly, add the oil, and coat the sides before anything else goes in. Fry in two batches if your pan is smaller than 30 cm, and keep the rice moving with a flat spatula, scraping the base every few seconds.
Can I make pineapple fried rice ahead of time?
You can prep everything up to a day ahead: cook and chill the rice, dice the chicken, chop the aromatics, mix the sauce and cut the pineapple. Keep each in a separate container. The actual stir-fry takes 12 minutes and is best done just before serving.
How long does pineapple fried rice keep in the fridge?
Up to 3 days in an airtight container. Cool it within an hour of cooking and refrigerate promptly, because rice left at room temperature can spoil quickly. Reheat only the portion you are eating and discard anything left out over 2 hours.
Is pineapple fried rice spicy?
No, this version is mild. The curry powder adds warmth and colour rather than heat, and the fish sauce and lime bring savoury-sour balance. If you want heat, add sliced bird's eye chilli with the garlic or serve nam prik on the side.
Can I make this vegetarian?
Yes. Replace the chicken with firm tofu cubes fried until golden and swap the fish sauce for extra soy sauce plus a pinch of salt. Check that your curry powder blend contains no shrimp paste, which some brands include.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
