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Pineapple Fried Rice

I finally succeeding in making Asian food at home that tasted like real Asian food – not just soy sauce and veggies.  The secret is sesame oil!  I actually lucked out and happened to find some good gourmet sesame oil at HomeGoods.  This dish is the perfect side to grilled shrimp, Mmm…


  • 4 cups cold, cooked white rice (preferably Jasmine, this is the sticky kind)
    • The rice needs to be very cold and a bit dried out so it doesn’t get mushy when you stir-fry it
    • Ideally, you want to make this rice in the morning and refrigerate it all day, or better yet, a day or two ahead
  • 2 eggs, beaten
  • 1 small vidalia onion, chopped
  • 2 cups frozen peas and carrots
  • 1 bunch scallions (6-8 chutes), chopped
  • 1 cup bean sprouts
  • 1/2 can baby corn
  • 1 cup fresh pineapple, finely chopped
  • 3 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 3 1/2 tbsp soy sauce
  • Salt and pepper to taste


  • Heat 1 tbsp vegetable oil in a large saute pan or wok
  • Pour in the eggs and keep stirring until you have scrambled eggs – once they’re just cooked and still moist remove them from the pan and set aside
  • Add the rest of the vegetable oil to the pan and saute the onions and carrots and peas until the onions are translucent and the carrots are tender (about 5 mins)
  • Add in the scallions and bean sprouts and baby corn and saute for another minute
  • Next, add in the cold rice and the soy sauce and stir while breaking up the chunks of rice
  • Lastly, add in the chopped pineapple, egg and sesame oil and keep stirring until everything is well combined and the rice is heated through – season with salt and pepper to taste