My easy Pineapple fried rice recipe

Ingredients

• 2 large Eggs (beaten lightly)
• 2 tablespoons Vegetable Oil (neutral oil such as canola)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (grated)
• 0.5 medium Red Onion (diced)
• 12 ounces Shrimp, Peeled and Deveined (medium size, raw)
• 3 cups Cooked Basmati Rice (day‑old, cooled)
• 0.5 cup Red Bell Pepper (diced)
• 2 cups Pineapple Chunks (fresh, diced (or well‑drained canned))
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 piece Hot Pepper (Thai Bird Chili) (finely sliced, optional for heat)
• 2 stalks Scallions (thinly sliced)
• to taste Salt (optional, adjust at the end)

Instructions

1. Prep All Ingredients

   Dice the red onion, mince the garlic, grate the ginger, dice the red bell pepper, slice the scallions, and cut the pineapple into bite‑size chunks. Beat the eggs in a bowl and set everything aside within easy reach.

   Time: PT10M

2. Scramble the Eggs

   Heat 1 tbsp of oil in the nonstick skillet over high heat. When the oil shimmers, pour in the beaten eggs and stir quickly with a wooden spoon until just set but still slightly soft. Transfer the scrambled eggs to a plate.

   Time: PT2M

   Temperature: high heat

3. Sauté Aromatics

   Add another 1 tbsp of oil to the same skillet. Add the minced garlic, grated ginger, and diced red onion. Stir‑fry for 30‑60 seconds until fragrant and the onion is just beginning to soften but still has a bite.

   Time: PT1M

   Temperature: high heat

4. Cook the Shrimp

   Add the raw shrimp to the pan. Cook for 2‑3 minutes on one side until pink, then flip and cook another 1‑2 minutes until fully opaque. Remove and set aside with the eggs.

   Time: PT4M

   Temperature: high heat

5. Add Bell Pepper

   Stir‑fry the diced red bell pepper for about 1 minute so it stays crisp‑tender.

   Time: PT1M

   Temperature: high heat

6. Stir‑Fry the Rice

   Add the cold cooked basmati rice to the pan. Break up any clumps and toss for 2‑3 minutes until the grains are heated through and start to turn slightly golden.

   Time: PT3M

   Temperature: high heat

7. Season the Dish

   Drizzle the soy sauce over the rice, sprinkle the black pepper, and add the optional sliced hot pepper. Stir well to coat everything evenly.

   Time: PT1M

   Temperature: high heat

8. Finish with Pineapple, Eggs, and Scallions

   Add the pineapple chunks, the set‑aside scrambled eggs, and the sliced scallions. Toss everything together for another 1‑2 minutes until heated through and well mixed.

   Time: PT2M

   Temperature: high heat

9. Final Taste Check and Serve

   Give the fried rice a quick taste, add a pinch of salt if needed, then serve hot straight from the pan.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: Tofu scramble
• Instead of Vegetable Oil: any cooking oil
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Fresh Ginger: ground ginger (¼ tsp)
• Instead of Red Onion: yellow onion
• Instead of Shrimp, Peeled and Deveined: chicken breast, firm tofu
• Instead of Cooked Basmati Rice: jasmine rice, long‑grain white rice
• Instead of Red Bell Pepper: any bell pepper
• Instead of Pineapple Chunks: canned pineapple
• Instead of Soy Sauce: tamari
• Instead of Black Pepper: white pepper
• Instead of Hot Pepper (Thai Bird Chili): red pepper flakes
• Instead of Scallions: chives

Equipment Needed

• Nonstick Skillet or Wok
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Mixing Bowl
• Spatula (optional)
• Plate (for setting aside) (optional)

Critical Steps — Do Not Skip

• Scrambling the eggs without overcooking
• Cooking the shrimp just until pink to avoid rubbery texture
• Using day‑old cold rice to prevent clumping
• Final toss with pineapple and scallions to preserve freshness

Chef Tips from the Video

• High heat is key – keep the pan moving to prevent burning","Day‑old rice gives the best separation","Add pineapple at the end to keep its juicy texture

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Not recommended – rice may become soggy when reheated

Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Cook and chill the rice a day ahead for best texture
• Pre‑dice all vegetables and store in the fridge in sealed bags
• You can pre‑cook the shrimp and re‑heat quickly in step 4

Frequently Asked Questions