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Pineapple Fried Rice

One of my favorite childhood dish. Make it with shrimp or keep it vegetarian with Nellie's Free Range Eggs.

Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author whiteblankspace


  • 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‚Äôs Free Range Eggs lightly beaten (2 eggs for version with shrimp)
  • 1 cup 1/2-inch pineapple pieces


  1. Make the sauce by mixing soy sauce, hoisin sauce, sesame oil, and salt. Set aside.
  2. (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.
  3. 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.
  4. Add garlic and ginger to the pan and cook for an additional minute. Push vegetables to one side of the pan.
  5. Add rice to the empty part of the pan. Cook until rice warms up and push to one side of the pan.
  6. 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.
  7. Mix in the sauce.
  8. Turn off heat and mix in green parts of the green onion, pineapple, and shrimp (if using.) Serve.

Recipe Notes

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.