Thai Pineapple Fried Rice

Thai Pineapple Fried Rice

With pineapple boat

  • No MSG
  • Spicy

Rice preparation to the correct temperature during stir-fry the rice are important to get the best fried rice.




There are few factors need to remember to cook the best fried rice. From the rice preparation to the frying pan/wok temperature. Perfect fried rice is all about the texture, different kind of rice will be suitable for each style of fried rice. One day-old rice is better than fresh rice which will turn to mush if you try to fry it. Excess starchiness is what causes rice to clump. If you are cooking your rice from raw in order to make fried rice, make sure to rinse off excess starch first. If you’re using rice that has had a chance to clump or go stale, break it up before it goes into the wok. And last but not least, we need to keep the frying pan or wok temperature hot enough.

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Step 1
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Add a little oil to the cooked rice, up to 1 tablespoon and work through with your fingers. This overlook step by most of people will help you to separate the grains of rice so that they don't stick together. Set aside.

Step 2
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Halve the pineapple lengthwise, right through the crown, keeping it attached. One of the halves for the boat, remain approximately 3 cm of each side and use a spoon scoop the center part into a bowl shape. Slice into small dice for the other pineapple half and set aside in a bowl.

Step 3
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Peel the prawns and cut the head and tail part.

Step 4
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Swirl 3 tablespoons of oil in a wok or large frying pan/wok over medium-high heat. Add the shallots, garlic, ginger and chili, stir-frying for one minute, or until fragrant. Add prawns now as well.

If pan becomes too dry, add a little stock or a touch of water instead of more oil. And de-seeded the chili if milder rice is desired.

Step 5
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Add the beaten eggs to the pan, and stir fry quickly to cook (like making scrambled egg).

Step 6
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Mix together the chicken stock, fish sauce (or soy sauce), and sugar. Stir well, then add to wok.

Step 7
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Add the prepared rice to the wok. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Continually lift or scoop up rice from the bottom of the pan, tossing rather than stirring it for 1 or 2 minutes.

Step 8
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Add the peas and pineapple dices. Stir-fry to mix in.

Step 9
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To serve, fill each pineapple half with the fried rice, sprinkle with spring onion and cashews.

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Thai Mango Sticky Rice
Crispy Fried Chicken Skin
  • 40 minutes
  • Serves 4
  • Easy
  • 90 - 140 C (200 - 300 F)

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Adjust Servings:
1 Pineapple Whole fruit
4 cups Rice Preferably cooked at least 1 day old
2 Eggs Medium to large size
Salt Add to taste
3 tablespoons Oil
1/2 teaspoon Sugar
3 cloves Garlic Finely chopped
1 pc Ginger Finely chopped
1 bunch Scallion Sliced
4 tablespoons Soy sauce
2 Shallots Finely sliced
1/2 cups Cashew Roasted unsalted
1 Chili Red or green
1/2 cups Pea
8 Prawns Medium size (Optional)
3 tablespoons Chicken stock
3 tablespoons Fish sauce

Nutritional information

18 g
70 g
Total Carbohydrate
17 g
Total Fat
15 g
3 g
Saturated Fat

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Thai Mango Sticky Rice
Crispy Fried Chicken Skin

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