Pineapple Fried Rice II

Pineapple Fried Rice II


"Exotic flavors blend together to create this crowd-pleasing favorite. Contains pineapple, ham, peas, green onion and eggs."

Ingredients 1 h 5 m {{adjustedServings}} servings 374 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 2001 mg
  • 80%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.
  2. Heat sesame oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok.
  3. Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.
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  • Cook's Note:
  • Vegetable oil can be substituted for sesame oil when stir-frying. To keep rice from sticking, make sure wok is very hot and well oiled.
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Reviews 99

  1. 132 Ratings


This is a good recipe although I've tweaked it around to make it just like in our favorite Thai restaurant: add chicken and/or shrimp as well as the ham. I season the chicken with oyster sauce and some cinnamon. We also add cashew nuts and use mixed veggies, not just peas. Our favorite restaurant adds some cherry tomatoes, but we're not whole-tomato-people in our house, so I skip that part, although tomato lovers might find it a good addition. Also, I get pineapple chunks in 100% pineapple juice, and when I drain the pineapple I DO keep the juice. I then mix up about half of it with the soy sauce and add it to the rice. We rather use a bit more soy sauce and less (or no) salt. And finally, a trick I learned from my mom: I don't use the sesame oil to stir fry. For that I use regular vegetable oil or cooking spray made of real oil. But I do sprinkle sesame oil at the end, for better aroma.

Sarah Snow

So good! I used jasmine rice and cooked it with coconut milk instead of water. I also substituted shrimp for the ham and added raisins and cashews. Yummy. My husband raved and raved about it- thank you for the recipe!

Baking Nana

This was a real hit at our house. I cooked the rice in the rice cooker. I omitted the salt as the soy is very salty. I added yellow and red bell peppers. Very good.