Pork and Pineapple Fried Rice

  • serves

If you're looking for a tasty make-ahead lunch or dinner, look no further! Note: Dish tastes best if cooked rice is refrigerated for at least 12 hours. Special Equipment: Wok.Courtesy of Patrick Lynch of FOO Asian Street Food.

92 Ratings
Directions for: Pork and Pineapple Fried Rice


2 cup uncooked white rice

½ lb(s) pork shoulder

1 Tbsp canola oil

1 shallot, chopped

1 clove garlic, thinly sliced

½ Tbsp ginger, finely chopped

¾ cup fresh pineapple, finely chopped

1 Tbsp soy sauce

1 Tbsp sweet soy sauce

1 Tbsp Sambal Oelek (South Asian chili paste, available at Asian grocery stores)

½ Tbsp fish sauce

roasted cashews, to taste

bean sprouts, to taste

green onions, to taste


1. In a large pot, boil 4 cups of water; add uncooked rice and lower heat to medium-low.

2. Cover and simmer for 20-30 minutes, or until rice is firm but not chewy. Set rice aside to cool; refrigerate uncovered for at least 12 hours.

3. Preheat oven to 300ºF.

4. Place pork shoulder in a roasting pan and cover with water.

5. Cook for 4-5 hours, or until meat falls apart easily when pulled with a fork.

6. Remove pork from braising liquid. Shred meat off the bone using a fork.

7. Heat oil in a wok over high heat.

8. Lower heat to medium and add shallots, garlic, and ginger; stir and cook 3-5 minutes, or until shallots are translucent.

9. Add pulled pork; stir and cook for 2-3 minutes, or until pulled pork is crispy.

10. Stir in the rice. Once rice is fully incorporated, add pineapple, soy sauce, sweet soy sauce, sambal oelek, and fish sauce; continue to cook and stir for 1-2 minutes, until everything is evenly coloured and heated throughout.

11. Remove pan from heat.

12. Plate rice and garnish with roasted cashews, bean sprouts, and green onions, to taste.

See more: Asian, Rice/Grain, Nuts, Pork, Main, Dinner, Lunch


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