Go Back

Pineapple Fried Rice

Quiche 'n' Tell
Salty bacon and sweet pineapple in a fried rice with a difference
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4


  • 21/2 cups rice cooked and cooled
  • 1/2 cup bacon bits or cooked shredded chicken (optional)
  • 4 eggs
  • 200 g fresh or tinned pineapple diced
  • 3-4 carrots diced
  • 150-200 g fresh or frozen peas
  • 3 cloves garlic minced
  • 2 tbsps sugar
  • salt
  • 2-3 tbsps Thai fish sauce optional
  • Freshly cracked black pepper
  • 3 tbsps vegetable oil


  • Flake the cooked rice gently with a fork to separate the grain.
  • Fry the bacon bits in a pan or wok till crisp. Drain and set aside.
  • In the same pan, heat 1 1/2 tbsps of oil and toss in the carrots and garlic and stir fry on high-medium heat for 2-3 minutes.
  • Beat the eggs in a bowl, pour over the carrots and break up to resemble shredded omelette. Without overcooking the eggs (they must remain fluffy), toss in the sugar, salt (use little or no salt if using fish sauce), peas, rice and pineapple, and stir fry for 2 minutes more.
  • Pour in the fish sauce, mix, turn off the heat. Sprinkle with pepper and serve with the chilly-vinegar on the side.