Budget · Chinese · Fast & Easy · Fusion Dishes · Mains · One Dish Meals · Pork · Rice · Thai · Uncategorized

Thai Pineapple Fried Rice (Improved)


Tried to perfect my previous recipe and this turned out amazing! I included more ingredients for textures and flavours, adjusting the sauces and seasonings for better flavour. Charred pineapple cubes, lup cheong (chinese sausages), cashews, fluffy eggs, and rice cooked in pineapple juice, i love it!


  1. 1 cup basmati rice
  2. 1 cup chicken stock
  3. 1/2 cup pineapple juice (plus a splash more)
  4. 3 eggs, beaten
  5. 3-4 cloves garlic, chopped
  6. 4-5 shallots, sliced
  7. 2 chinese sausages (lup cheong), diced
  8. 1 cup pineapple cubes
  9. about 3/4 cup roasted cashew nuts
  10. 2tbsp soy sauce
  11. 1tbsp oyster sauce
  12. 1/2tbsp fish sauce
  13. 1 tsp ground turmeric
  14. Pepper
  15. Coriander, chopped
  16. Spring onions, chopped
  17. 1 large red chilli, sliced


  1. Cook rice in stock and pineapple juice, set aside.
  2. Make fluffly scrambled eggs and set aside.
  3. In a hot wok, saute garlic and onion until fragrant. Add in sausages and fry until lighty brown.
  4. Add in pineapple cubes and cashew nuts, fry until both are lightly charred.
  5. Add in rice and eggs, pour sauces, pepper and turmeric over the rice. Fry and mix until well combined.
  6. Add in coriander, spring onions and chilli, toss well. Fry briefly.
  7. Rest rice for about 5 minutes before serving with pork floss.

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