Pork and Pineapple Fried Rice

Name: Pork and Pineapple Fried Rice
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 cups (600 g) cooked jasmine rice, cold, cooked the day before and chilled, grains separated; 12 oz (340 g) pork shoulder, cut into ¼-inch (6 mm) dice; 1½ cups (225 g) fresh pineapple, cut into ¾-inch (2 cm) chunks; 2 tbsp (30 ml) fish sauce; 3 tbsp (45 ml) vegetable oil; 3 cloves (15 g) garlic cloves, minced, minced; 1 medium (40 g) shallot, sliced, thinly sliced; 1½ tbsp (22 ml) soy sauce; 1 tbsp (12 g) brown sugar; ¼ tsp (1.3 ml) white pepper, ground; 1 medium (15 g) red Thai chili, sliced, thinly sliced (seeds removed for less heat) (optional); 3 stalks (30 g) green onions, cut into 1-inch (2.5 cm) pieces, white and green parts separated; ¼ cup (10 g) fresh cilantro leaves, loosely packed (optional); ½ whole (55 g) lime, cut into wedges for serving (optional)

From the MyKitchenBank Kitchen

A fragrant Thai-inspired fried rice loaded with tender pork, sweet pineapple chunks, and aromatic jasmine rice, finished with fresh herbs and a splash of fish sauce. The combination of caramelized pork, bright pineapple, and savory rice creates a balanced, crowd-pleasing dish that's perfect for using up leftover rice and proteins.

Prep: 20 min
Cook: 12 min
Total: 32 min
Makes: 4 servings (about 6 cups)

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Ingredients

4 servings

3 cups (600 g) cooked jasmine rice, cold, cooked the day before and chilled, grains separated
12 oz (340 g) pork shoulder, cut into ¼-inch (6 mm) dice
1½ cups (225 g) fresh pineapple, cut into ¾-inch (2 cm) chunks
2 tbsp (30 ml) fish sauce
3 tbsp (45 ml) vegetable oil
3 cloves (15 g) garlic cloves, minced, minced
1 medium (40 g) shallot, sliced, thinly sliced
1½ tbsp (22 ml) soy sauce
1 tbsp (12 g) brown sugar
¼ tsp (1.3 ml) white pepper, ground
1 medium (15 g) red Thai chili, sliced, thinly sliced (seeds removed for less heat) (optional)
3 stalks (30 g) green onions, cut into 1-inch (2.5 cm) pieces, white and green parts separated
¼ cup (10 g) fresh cilantro leaves, loosely packed (optional)
½ whole (55 g) lime, cut into wedges for serving (optional)

Equipment (5)

14-inch (36 cm) wok or large (12-inch / 30 cm) skillet
Wooden spoon or spatula for stir-frying
Measuring spoons and cups
Cutting board and chef's knife
Small bowl for mixing sauce

Steps

Before you start

Use cold cooked rice (preferably 1–2 days old) so it doesn't clump during stir-frying
Measure all ingredients and have them ready before you start cooking—stir-frying happens fast
If using fresh pineapple, cut it into ¾-inch chunks after halving and coring the fruit

1
Cook the pork
- Heat a 14-inch wok or 12-inch skillet over medium-high heat until smoking lightly, about 1 minute.
- Add 1.5 tablespoons of the vegetable oil, then add the diced pork shoulder.
- Stir-fry for 5–6 minutes, breaking up any clumps, until the meat is light brown and cooked through (no pink inside).
- Transfer to a clean plate.
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Ready when: Pork is light brown with no pink inside and reaches 145°F (63°C) on an instant-read thermometer
Tip: Don't crowd the pan—let the pork sear and brown rather than steam. If needed, brown it in batches. Use an instant-read thermometer to ensure the pork reaches a safe internal temperature.
2
Toast aromatics
- Return the wok to medium-high heat and add the remaining 1.5 tablespoons oil.
- Add the minced garlic and sliced shallot; stir-fry for 1–2 minutes until fragrant and starting to turn golden.
- If using the red chili, add it now.
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Ready when: Garlic and shallot are fragrant and lightly golden
Tip: Be careful not to burn the garlic, which turns bitter quickly. Keep the heat at medium-high and stir constantly.
3
Add rice and break up clumps
- Add the cold cooked rice to the wok.
- Using a wooden spoon or spatula, break up any clumps and stir-fry for 2–3 minutes, pressing the rice against the sides of the wok to separate the grains and toast them lightly.
- The rice should feel hot and have a slight nutty aroma.
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Ready when: Grains are separated, hot, and slightly toasted
Tip: Cold, day-old rice breaks up easily. Fresh warm rice will clump; if you must use fresh rice, spread it on a sheet pan to cool completely before frying.
4
Season the rice
- Drizzle in the fish sauce, soy sauce, and brown sugar.
- Sprinkle with white pepper.
- Stir-fry for 1–2 minutes, tossing constantly to coat every grain evenly with the seasonings.
- The rice should smell deeply savory and smell slightly caramelized.
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Ready when: All rice is coated and smells savory and caramelized
Tip: Don't skip the fish sauce—it adds umami depth that makes the dish authentic. If you dislike it, use soy sauce instead, but use 3 tablespoons total.
5
Return pork and add pineapple
- Stir the cooked pork back into the rice along with the pineapple chunks.
- Toss everything together for 1–2 minutes until the pineapple is warmed through and the pork is evenly distributed.
- The pineapple should be heated but still hold its shape.
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Ready when: Pineapple is warmed through and pork is evenly mixed
Tip: Toss gently so the pineapple chunks don't break apart—they're best when they stay intact for a burst of sweetness in each bite.
6
Finish with herbs
- Remove from heat.
- Stir in the white parts of the green onions and half of the cilantro (if using).
- Taste and adjust the seasoning—you may want an extra squeeze of lime juice or a pinch more salt.
- Divide among bowls and top with the green parts of the green onions, remaining cilantro, and lime wedges on the side.
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Ready when: Herbs are incorporated and flavors are balanced
Tip: Add the green onions just before serving so they keep their fresh, crisp texture and bright color. Fresh cilantro and lime wedges brighten the whole dish.

Good to know

Tips

Use leftover cooked rice that's been refrigerated overnight—cold, separated grains fry beautifully and won't clump or become mushy.
To make this recipe vegetarian, replace the pork with 12 oz (340 g) of diced firm tofu or an extra 1.5 cups (225 g) of mixed vegetables (bell peppers, snap peas, carrots); reduce the final cooking time by 1–2 minutes.
Jasmine rice has a delicate floral aroma that pairs beautifully with pineapple. If using another rice variety, choose something with separated grains (Thai long-grain, basmati) and avoid short-grain or sticky varieties.
For extra heat, leave the seeds in the chili or add a pinch of cayenne pepper along with the white pepper in step 4.

Make ahead

You can cook the rice up to 2 days ahead and refrigerate it covered. You can also dice the pork and chop the vegetables up to 4 hours ahead and store them separately in the fridge. The final stir-frying should happen just before serving.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water if the rice seems dry. Do not freeze, as the texture of the pineapple will degrade.

Substitutions

fresh pineapple → canned pineapple chunks (drained weight 1.5 cups / 225 g). Use canned chunks packed in juice or syrup; drain well before adding so excess liquid doesn't make the rice soggy.
pork shoulder → chicken breast (12 oz / 340 g), cut into ¼-inch dice. Reduce cooking time to 4–5 minutes; chicken cooks faster than pork. Ensure no pink remains inside and reaches 165°F (74°C).
fish sauce → soy sauce (use 3 tablespoons total instead of the 1.5 tablespoons of fish sauce plus 1.5 tablespoons soy sauce). This removes the funky umami of fish sauce but keeps the dish savory. It will be slightly less authentic but still delicious.
brown sugar → white sugar or honey (1 tablespoon / 12 g). Use the same amount. Honey adds a slightly different sweetness but works well; reduce to ¾ tablespoon (11 g) if using honey as it's sweeter.