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Chicken and Pineapple Fried Rice

Chicken and Pineapple Fried Rice


Chicken and Pineapple Fried Rice Recipe

Serves 2 | Prep Time: 15 minutes | Cook Time: 10 minutes


3 cups overnight steamed rice
2 1/2 tablespoons oil
3 large eggs, lightly beaten
2 cloves garlic, minced
6 oz chicken, cut into cubes
1 cup pineapple cubes
1 cup frozen mixed vegetables, defrost
Salt, to taste


1 1/2 tablespoons soy sauce
1/2 tablespoon fish sauce
1/4 teaspoon sesame oil, optional
3 dashes white peppe


Break up the lumpy overnight rice with the back of the spoon or fork, or with your hand. Mix all the ingredients for the Seasonings in a small bowl.

Heat 1/2 tablespoon of the oil in a wok over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces. Set aside. Reheat the wok with the remaining 2 tablespoons oil and stir-fry the garlic until aromatic. Add the chicken and pineapple pieces and stir-fry until the chicken is half-cooked and the pineapple cubes are slightly caramelized before adding the mixed vegetables. Stir to combine well.

Add the rice into the wok and use the spatula to stir-fry continuously until the all the ingredients are well blended. Add the Seasonings into the wok, blending it well with the rice and ingredients. Return the cooked eggs into the wok and combine with the rice. Dish out and serve immediately.

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6 COMMENTS... read them below or add one

  1. I just posted a fried rice recipe earlier this week too. Curry fried rice. I’ve been wanting to use pineapples in my fried rice and maybe I should do a tom yam Thai version like you did! Thanks for the inspiration.

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