Because fried rice is technically a one pot meal, and because it appears to be churned out a pint a minute by the chefs at your local Chinese take-out joint, it gives us home cooks the illusion that it’s easy. I’ve always found it to be deceptively complex. And as with any high-heat cooking, it comes together so quickly, there’s not a lot of room for error.
Pineapple Fried Rice is a personal favorite Thai menu item, and so I set out to create a version I could easily make at home, without the benefit of a commercial wok range. These are a few lessons I learned:
- Prep everything in advance, because once it hits the pan, it cooks FAST and there’s no turning back.
- Dry the wet ingredients as much as possible (the pineapple especially). Moisture is the enemy.
- Work in batches. Don’t be a hero and throw everything in the pan at once.
A NOTE ABOUT THE RICE: It’s widely accepted that day-old rice makes the best fried rice. I always turn to Serious Eats for those kinds of answers, and sure enough there is a wonderful article on the subject. You can make the rice fresh, just remember the lesson above about drying your ingredients. Spread the hot rice out on a plate or sheetpan and let some of the moisture evaporate off.
TIP: This is a fabulous dinner for one. I don’t recommend doubling it, as the pan will be too crowded. Make it when you’ve got a night to yourself, and you want to celebrate with some Netflix and a little kitchen win.
If you have to double the recipe (I suppose the other members of your family deserve to eat, too), portion out the ingredients and stirfry each portion separately.
EQUIPMENT: Can Opener, Cutting Board, Knife, Large Pan or Wok, Large Spoon, Tongs, Small Whisk
Pineapple Fried Rice
Ingredients
- up to 2 tbsp Vegetable Oil
- 1 1/2 cup cooked Rice (day old preferred)
- 1/2 medium Onion, diced
- 2 Scallions, sliced
- 1 Roma Tomato, diced
- 3/4 cup Canned Pineapple Tidbits
- 1 Egg
- 1 oz Soy Sauce
- 1 oz Pineapple Juice (from the can)
- 2 tsp Sugar
- 6 medium Shrimp, deveined and tails removed (optional)
- 1 tbsp fresh Cilantro (optional)
Directions
- Step 1 Drain the pineapple from the can (but don’t forget to save the juice!) and spread out on a paper towel or clean cloth towel. Blot with another towel to dry it as much as possible.
- Step 2 Dice the tomato, onion, and scallions. Set aside a tablespoon or two of the scallion greens. TIP: Don’t stress too much about it, but if the seeds from the tomato get separated as you chop it, you can discard them. They won’t add flavor, and you definitely don’t need that extra moisture. Roughly chop the cilantro (if using).
- Step 3 Clean the shrimp (if using), and pat them dry. Season with salt and pepper.
- Step 4 Crack the egg into a bowl and quickly scramble with a fork.
- Step 5 In a small bowl, whisk together the soy sauce, pineapple juice, and sugar.
- Step 6 Heat your wok or large pan over medium high to high heat and add a tablespoon of vegetable oil. Let the oil get very hot (it should be shimmery and smoking a little) and add the shrimp first, if using. Remove from the pan once they’re just cooked through (2-3 minutes), and set aside. Next add the egg, lightly scramble, then remove and set aside when it’s just set (1 minute).
- Step 7 Add a splash more oil to the pan and give it a minute to come back up to temperature. Add the onion, scallions (except for the handful of green ones you set aside earlier), and pineapple. Let the pineapple get a little char on it (it should only take a minute or two if your pan is hot enough), then add your rice. Give the rice 2 or 3 minutes to crisp up, return the shrimp and the egg to the pan, and add the sauce. Cook 1-2 minutes longer to allow the shrimp and the egg to warm through.
- Step 8 Remove from the heat. Toss in the tomatoes, cilantro, and reserved scallions. Transfer to a bowl, and enjoy.
If, as you dice your tomato, you lose some of the inside pieces with the seeds, you can discard them. All they’ll add is moisture (and moisture is the enemy). 
Speaking of moisture, dry your pineapple as much as possible. Spread it on a towel, and blot it with another one.
