Pineapple Fried Rice Recipe by Andrew Carmellini

Pork-and-Pineapple Fried Rice — Photo: © Tina Rupp

Total Time:

30 mins

Yield:

4 to 6

Pineapple fried rice is thought to be a Thai creation, but there are a multitude of variations on the recipe. This version, a pineapple and pork fried rice, was created by chef Andrew Carmellini. He uses ground pork and sliced Chinese sausage in the mix, and seasons the meat and the rice with soy sauce, hoisin sauce, ginger, garlic, chiles, and cilantro. As an alternative to Chinese sausage, you can substitute thick matchsticks of lean maple-cured bacon.

The key to the best fried rice is to use rice that has already been cooked, which will have dried out a bit and fries up nicely. Leftover rice tends to clump up a bit, so you will need to break up the clumps before adding the rice to your pan. If you don't have leftover rice on hand, make a batch of rice and spread it out on a rimmed baking sheet — preferably under a fan — so it dries out a bit. Carmellini uses Jasmine rice here, but you can swap in another long-grained white rice, such as basmati, if you have that handy. Like any stir-fry, fried rice goes quickly. Have all of your ingredients chopped and ready, and get your skillet or wok very hot before you start cooking.

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Ingredients

1/4 cup low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
3 tablespoons canola oil
4 ounces ground pork
3 small Chinese sausages (5 ounces), thinly sliced (see Note)
3 scallions, white parts minced and green parts sliced
1 tablespoon minced fresh ginger
1/2 teaspoon minced garlic
1 hot red chile, seeded and minced
4 cups cold cooked jasmine rice or other long-grain white rice
1/4 cup cilantro leaves
1/4 cup finely diced fresh pineapple

Directions

In a small bowl, whisk together soy sauce, hoisin, and vinegar. Heat a wok or large skillet. Add oil and heat until smoking. Add pork and Chinese sausages and cook over high heat, stirring, until pork is lightly browned, about 2 minutes. Add minced scallion whites, ginger, garlic and chile and cook until fragrant, about 1 minute. Add rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots. Stir hoisin-soy sauce, add to wok and stir-fry until nearly absorbed, about 2 minutes. Stir in scallion greens, cilantro and pineapple. Transfer fried rice to bowls and serve.