Pineapple Fried Rice

I’m yet to come across a type of fried rice that I didn’t like. I discovered pineapple fried rice late one Saturday night when I felt like eating some good ol chinese take out. Until then I only came across ‘the usual’ chicken, beef, shrimp or special fried rice. Where was this all my life??

A few years back I was advised that fried rice is done best when using cold rice. In school I would cook a large pot of rice on Sundays and freeze in smaller 1 cup portions. That way I cook thaw small amounts and quickly fry them with various combination of ingredients. To date I stick to this method. Quick and easy!

pineapple fried rice with honey and ginger chicken


  • 2 tbsp coconut oil
  • 1 cup cooked brown rice
  • 1/2 onion (finely chopped)
  • 3 spring onions (finely chopped)
  • 1/2 bell pepper (finely chopped
  • 1 tsp ginger (minced)
  • 1 tsp light soy sauce
  • 1/4 cup corn
  • 1/4 cup green peas
  • 1/2 cup pineapple cubes


  1. Heat a large wok or frying pan until hot. When hot a drop of water should sizzle and evaporate, but the wok should not be smoking.
  2. Once hot, add the coconut oil and swirl to coat the pan
  3. Add onions, ginger and peppers, then saute for approximately 30 secs. ( Sauté is to fry quickly in fat. Use a wooden spoon to stir and keep them moving in the pan)
  4. Add approximately half the soy sauce, stir to coat the onions then add the corn and peas and pineapple
  5. Add the rice and stir to mix the ingredients evenly.
  6. Add the remaining soy sauce and fry while stirring continuously for approximately 30 seconds.

*Also pictured is my Honey & Ginger Chicken. The two worked well together.

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