Pineapple Fried Rice
Updated April 13, 2018 
Served in a pineapple, this recipe makes for an excellent presentation. Fried rice is a wonderful way to use leftover steamed white rice as well as any leftover meat as long as it’s cut into small pieces. Light soy sauce enhances the flavor and color of the vegetables and other ingredients. You may cook the rice ahead and simply reheat and place in pineapple shells when guests arrive. You may substitute canned pineapple for fresh for a simpler family version at home.
Serves2 to 3
Cooking MethodStir-frying
CostModerate
Total Timeunder 1 hour
Kid FriendlyYes
OccasionBuffet, Casual Dinner Party
Recipe CourseSide Dish
Dietary ConsiderationGluten-free, Lactose-free, Peanut Free, Tree Nut Free
EquipmentWok
MealDinner
Taste and TextureFruity, Salty, Savory, Sweet, Umami
Ingredients
- 1 whole pineapple
- 1½ teaspoons salt, divided
- Dash white pepper
- 2 medium eggs, slightly beaten
- 2 small chicken breasts
- 2 tablespoons vegetable oil, divided
- 3 cups cooked white rice
- 2 tablespoons light soy sauce
- 1 cup diced cooked shrimp
- ½ cup small button mushrooms
- ½ cup frozen peas, thawed
- 2 green onions, with tops, chopped
Instructions
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Cut the pineapple in half lengthwise and remove the fruit from the middle. Cut out the eyes and core. Set the pineapple shell aside. Dice the pineapple fruit. Dry the diced pineapple with paper towels.
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In a medium bowl, add ½ teaspoon salt and the pepper to the eggs.
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To cook the chicken breasts, in a medium saucepan, bring 3 cups water to a boil and cook the chicken for about 15 minutes. Cut the cooked chicken into ½-inch diced pieces.
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Heat a wok until very hot. Add 1 tablespoon vegetable oil and tilt the wok to coat the sides. Add the eggs. Cook and stir until the eggs are thickened throughout but still moist. Remove the eggs from the wok and set aside. Wash and thoroughly dry the wok.
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Make sure all the ingredients are dry before cooking. Reheat the wok until very hot. Add the remaining 1 tablespoon vegetable oil and tilt to coat the sides of the wok. Add the rice and stir-fry for 2 minutes. If you cannot stir-fry fast enough, reduce the heat so the rice will not burn. Stir in the soy sauce and continue stirring until the rice is mixed well with the soy sauce. Stir in the shrimp, chicken, eggs, mushrooms, peas, and the remaining 1 teaspoon salt. Stir-fry for 2 minutes, or until the entire mixture is hot. Stir in the pineapple and green onions.
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Rinse the pineapple shell with boiling water; dry with paper towels. Place the pineapple rice into the pineapple shell and serve.
2000 Leeann Chin and Katie Chin
