Pineapple Fried Rice

May 10, 2016

Author: KatieChin

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I had such a blast surprising my bestie Jeannie Mai on her Fox talk show, The Real!  The segment airs Wednesday, May 11th on Fox.  Check local listings for your city here.  We made her fave dish, Pineapple Fried Rice.  A recipe from my new cookbook, “Everyday Chinese Cookbook:  101 Delicious Recipes From My Mother’s Kitchen!”


Once we got down to business, Jeannie did a fantastic job stir-frying the rice and adding all of the ingredients.  She thinks she’s a terrible cook but she has skills!  I get my premium soy sauce from the gourmet section of World Market


Here is the finished dish! The entire cast of The Real loved it especially because it’s served in a pineapple. Jeannie couldn’t get enough of the Pineapple Fried Rice.


After the demo, they gave away a copy of my new book to everyone in the audience! It was such a special day spent cooking and laughing with my dear friend that I will remember forever.


1 whole pineapple

1 teaspoon salt, divided

Dash of white pepper

2 large eggs, slightly beaten

2 tablespoons oil, divided

3 cups (450 g) cooked and chilled white rice

2 tablespoons soy sauce

1 cup (150 g) cubed cooked chicken breast

1 cup (150 g) cubed cooked shrimp

6 white button mushrooms, sliced

½ cup (75 g) fresh or thawed frozen peas

2 green onions (scallions), finely chopped, plus more for garnish

Salt and white pepper


  • Cut the pineapple in half lengthwise and remove the fruit from the middle. Cut out the eyes and core. Set the pineapple shell aside. Dice the pineapple fruit. Dry the diced pineapple with paper towels.
  • In a medium bowl, add ½ teaspoon salt and pepper to the eggs.
  • Heat half the oil a wok or skillet over medium heat. Add the eggs and stir-fry until the eggs are thickened throughout but still moist. Remove the eggs from the wok or skillet and set aside. Wash and thoroughly dry the wok or skillet.
  • Heat the remaining oil in the wok or skillet over medium-high heat. Add the rice and stir-fry for 2 minutes. Add the soy sauce, shrimp, chicken, mushrooms, peas and the remaining 1 teaspoon salt and stir-fry for 2-3 minutes. Add the reserved eggs, pineapple and green onions and stir-fry for 30 seconds. Season to taste with salt and white pepper.
  • Scoop the fried rice into the pineapple shells and garnish with more green onion. Serve immediately.
  • COOK’S NOTE: For best results, rice should be chilled in a refrigerator over night before cooking this dish.