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Thai Pineapple Fried Rice, thewoksoflife.com
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5 from 4 votes

Pineapple Fried Rice

This Thai-inspired pineapple fried rice is the perfect balance of sweet and salty flavors.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Rice
Cuisine: Thai
Keyword: pineapple fried rice
Servings: 6
Calories: 446kcal
Author: Judy


  • 8 ounces shrimp (225g, peeled, deveined, rinsed, and pat dry)
  • 1 cup onion (150g, diced)
  • 1/2 cup carrot (75g, diced)
  • 4 ounces ham (or Chinese sausage; 115g, finely diced)
  • 6 cups cooked rice (about 900g)
  • 2/3 cup peas (100g)
  • 1 cup pineapple (diced into 1/2-inch pieces)
  • 1 scallion (chopped)
  • 2 eggs (beaten)
  • 1/4 teaspoon salt (more to taste)
  • 1/2 teaspoon Shaoxing wine (plus 1 tablespoon, divided)
  • 4 tablespoons vegetable oil (divided)
  • 1 tablespoon fish sauce
  • 1 tablespoon light soy sauce (or Thai thin soy sauce)
  • 1/2 teaspoon ground white pepper
  • 1 1/2 teaspoons sesame oil


  • First, prepare the shrimp, onion, carrot, ham/Chinese sausage, rice, peas, pineapple, and scallions. If using fresh pineapple, remember to trim away the pineapple core. If using canned pineapple, rinse away any syrup and pat dry with a clean kitchen towel. 
  • Beat 2 eggs with ¼ teaspoon salt and ½ teaspoon Shaoxing wine. Heat your wok over medium heat until lightly smoking. Add 1 tablespoon oil, and scramble the eggs for 1 minute—until just cooked. Turn off the heat, break the egg into small pieces, transfer to a dish, and set aside.
  • Heat another 1 tablespoon of oil over medium heat. Cook the shrimp until they turn pink, about 1 minute. Remove from the wok and set aside.
  • Heat the last 2 tablespoons of oil over medium heat. Cook the onion until translucent. Add the diced carrots and ham, and cook until the carrots are no longer crunchy. Add the rice and 1 tablespoon Shaoxing wine. The steam from the wine will loosen the rice chunks! 
  • Stir-fry everything together well, and add in the peas, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, ½ teaspoon ground white pepper, 1 teaspoon sesame oil, the scrambled egg, and the cooked shrimp. Stir-fry everything together for a few minutes.
  • Finally, add the pineapple and scallions. Mix everything again for a minute or two. To crisp and warm the rice through, you can use your wok spatula to spread the rice in a single layer around the surface area of the wok, making use of all the heat and letting any excess liquid evaporate.
  • Salt to taste, and serve immediately!


Calories: 446kcal | Carbohydrates: 55g | Protein: 20g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 162mg | Sodium: 818mg | Potassium: 317mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2020IU | Vitamin C: 24mg | Calcium: 96mg | Iron: 2mg