What was your favorite childhood dish? Pineapple fried rice always got me excited, especially when served in a pineapple boat. The golden color of this dish and the crown of pineapple leaves made it feel luxurious.
I used to get this dish at a dim sum place in Seoul that my family frequented on Sundays after church. Fresh whole pineapples weren’t so common in Korea back in the day, so this dish made me feel like royalty. My dad made sure to order this dish whenever we visited the restaurant, knowing how much I loved it.
(This recipe was developed in partnership with Nellie’s Free Range.)
My childhood version of this dish had shrimp in it, but you can turn this dish vegetarian with additional delicious Nellie’s Free Range Eggs for added protein and flavor. Nellie’s hens are Certified Humane Free Range, which means they’re free to roam and strut throughout their wide-open pastures. These hens produce eggs with richer flavor that truly brightens up this fried rice.
Pineapple is ready to use when it has a hint of golden color. Most of the part will still be green. Don’t wait until most of the pineapple turns yellow since it will be overripe and too sweet. For making the pineapple boat, I found a good tutorial on Youtube, so check it out.
I’m partial to the shrimp version since that is what I had growing up. When using shrimp, drain all the liquid after cooking to prevent the fried rice from becoming soggy. Also, I strongly recommend using cold leftover long-grain brown rice for this recipe. A day or two old rice that lost a bit of moisture works best for the texture. Get all the ingredients ready before cooking since the cooking process is fast.
Hope you enjoy this recipe!
Pineapple Fried Rice
One of my favorite childhood dish. Make it with shrimp or keep it vegetarian with Nellie's Free Range Eggs.
- 2 tablespoons soy sauce
- 1 tablespoons hoisin sauce note- can use oyster sauce
- 1 tablespoon toasted sesame oil
- 1/2 tsp salt
- 3 tablespoons avocado oil or other neutral tasting oil
- 1 1/2 cups chopped shrimp, peeled and deveined optional
- 1 small onion finely chopped
- 5 ~6 green onions finely chopped
- 1 green bell pepper stemmed, seeded, and cut into 1/2-inch pieces
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 3 cups cooked long-grain brown rice cold
- 3 large Nellie’s Free Range Eggs lightly beaten (2 eggs for version with shrimp)
- 1 cup 1/2-inch pineapple pieces
Make the sauce by mixing soy sauce, hoisin sauce, sesame oil, and salt. Set aside.
(optional) In a large pan, heat a tablespoon of oil over medium-high heat. Add shrimp and cook until shrimp turns pink in color. Set shrimp aside and discard liquid.
In a now-empty pan, heat a tablespoon of oil over medium heat. Add onion, the white part of green onions, and bell pepper. Cook until vegetables are softened.
Add garlic and ginger to the pan and cook for an additional minute. Push vegetables to one side of the pan.
Add rice to the empty part of the pan. Cook until rice warms up and push to one side of the pan.
Add a tablespoon of oil to the empty part of the pan. Add beaten eggs and cook until eggs are set. Stir eggs into rice and vegetable mixture.
Mix in the sauce.
Turn off heat and mix in green parts of the green onion, pineapple, and shrimp (if using.) Serve.
It is best to use cold leftover long-grain brown rice for this recipe. Get all the ingredients ready before cooking since the cooking process is fast.