Thai-Style Pineapple Fried Rice

Chef Lyn’s version stays true to the traditional Thai presentation while elevating it with thoughtful technique and flavor layering. Butter-scrambled eggs, sautéed garlic and onion, and a hint of white pepper round out the base, while the final touch of pork floss and fresh pineapple gives it that signature Thai street-food charm. Whether you’re cooking for guests or just craving something extraordinary, this dish delivers a taste of Bangkok in every bite.

Ingredients

• 1 ⅓ cup jasmine rice (cooked, preferably day-old)
• 1 whole pineapple for serving
• 1 cup diced fresh pineapple flesh (from the scooped-out shell)
• 2 tbsp chopped garlic
• 2 tbsp chopped onion
• ½ cup mixed vegetables (e.g. carrot, peas, corn)
• 2 eggs
• 3 shrimp peeled and deveined
• ½ cup Chinese sausage sliced
• ½ cup ham diced
• ½ cup raisins
• ½ cup pork floss
• ½ cup roasted cashew nuts
• 2 tbsp unsalted butter
• 2 tsp light soy sauce
• 2 tsp seasoning sauce
• ⅓ tsp salt
• 1 tsp ground white pepper
• 1 tbsp curry powder

Instructions

• Prepare the Pineapple Shell: Slice the pineapple in half lengthwise. Score the flesh in a criss-cross pattern, then scoop it out. Dice the pineapple flesh into bite-sized pieces and set aside. Reserve the shell for serving.
• Stir-Fry the Aromatics & Proteins: Heat a large pan or wok over medium heat. Add butter, then stir in the garlic and onion until fragrant. Add Chinese sausage, ham, and shrimp. Stir-fry until the shrimp is just cooked through. Remove the shrimp and set aside.
• Scramble the Eggs: Crack the eggs into the pan and gently stir until softly scrambled.
• Add Rice & Vegetables: Add the cooked rice and stir-fry until the grains are separated. Then add the mixed vegetables and diced pineapple. Mix well.
• Season: Season with light soy sauce, seasoning sauce, salt, pepper, and curry powder. Stir until everything is well mixed.
• Add raisins and return the shrimp to the pan. Stir quickly over high heat for a few more seconds.
• Assemble & Serve: Turn off the heat. Spoon the fried rice into the hollowed pineapple shell. Top with roasted cashew nuts, pork floss, and chopped spring onions if desired. Serve hot.