Pineapple Fried Rice (Cantonese Style)

Tutorial video

Ingredients (18)

• 2 cups cooked jasmine rice (preferably day‑old)
• 200 g shrimp, peeled and deveined
• 200 g chicken breast, diced
• 150 g fresh pineapple, cut into 1‑cm cubes
• 1 medium carrot, peeled and diced
• 1/2 cup frozen peas, thawed
• 2 large eggs, beaten
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 tablespoons vegetable oil
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice cooking wine (or Shaoxing wine)
• 1/2 teaspoon chili oil (optional)
• Salt and white pepper to taste
• 2 green onions, sliced for garnish

Nutrition (per serving)

Calories

500 kcal

Carbohydrate

58 g

Protein

38 g

Fat

16 g

Fiber

5 g

Sodium

800 mg

Calcium

30 mg

Potassium

400 mg

Iron

2 mg

Zinc

1 mg

Magnesium

30 mg

Cholesterol

150 mg

Instructions

• Rinse the rice until the water runs clear, then cook it with 2 cups water; spread the cooked rice on a tray to cool and dry out.
• Blanch the diced carrot and pineapple cubes in boiling water for 30 seconds, then drain and set aside.
• Heat 1  tablespoon oil in a wok over high heat; add the shrimp and chicken, season with a pinch of salt, and stir‑fry until cooked through, then remove and set aside.
• Add the remaining oil to the wok, sauté the onion and garlic until fragrant, then push to the side and scramble the beaten eggs until just set.
• Stir in the cooled rice, breaking up any clumps, and toss to coat with the aromatics.
• Add the blanched carrot and pineapple, peas, light soy sauce, dark soy sauce, oyster sauce, sesame oil, cooking wine, and chili oil if using; stir‑fry for 2‑3 minutes.
• Return the cooked shrimp and chicken to the wok, mix everything together, and season with salt and white pepper to taste.
• Garnish with sliced green onions and serve hot.