Pineapple fried rice


Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

This version of fried rice has the classic Thai sweet-and-salty twist. Pineapple might seem like an odd addition to fried rice, but it works. Much less controversial than pineapple on pizza. I love cutting the pineapples in half and, after scooping out their sunny flesh with a spoon, using the hollow shells as serving bowls. This is a genius way of making this uncomplicated dish look impressive.


  • 2 tablespoons vegetable oil
  • ½ block (150 g) extra-firm tofu, pressed and crumbled
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon black salt or regular salt
  • 2 garlic cloves, finely chopped
  • 2 spring onions (scallions), chopped
  • 2.5 cm ginger, finely chopped
  • 3 cups (550 g) cooked rice, chilled – jasmine rice works best
  • 1 tablespoon soy sauce
  • 1 teaspoon Sriracha sauce
  • 2 teaspoons sesame oil
  • cups (240 g) pineapple chunks
  • ½ cup (75 g) frozen peas
  • coriander (cilantro) leaves and roasted cashews, to garnish


    Pour half the vegetable oil into a wok or non-stick frying pan over medium-high heat and fry the tofu with the turmeric until it looks drier and firmer, like scrambled eggs. Add the black salt, then pour it out onto a plate.

    Wipe out the pan with paper towel. Add the remaining oil and fry the garlic, spring onions and ginger until fragrant, about 3 minutes. Add the rice and continue to fry, breaking up any clumps with a spoon or spatula, for 2 minutes.

    Stir in the soy sauce, Sriracha sauce and sesame oil, then add the pineapple, peas and the scrambled tofu. Make sure everything is well distributed, then let it cook for 2 minutes, to make sure the fried rice is heated right through.

    Serve hot, garnished with coriander leaves and cashews.