Pineapple Fried Rice

This is just the very best fried rice on the planet.

Oh, sorry…was there supposed to be an intro there?

You know, some cute anecdote? A meaningful quote?

Well, sorry. You lost out on that one.

But in return, you get the creamiest, tastiest fried rice ever.

Pineapple Fried Rice


1 lb. chicken tenders, cut into bite size pieces

2.5 cups leftover cooked rice (MUST be cold)

4eggs, beaten

3 carrots, diced

1 heart of celery bunch, diced

1 onion, diced and divided in half

4 oz. fresh or canned pineapple, cut into bite size chunks

1/2 cup fresh cilantro, cleaned and chopped

2 serrano chiles, diced

4 oz. sugar snap peas, chopped

1 handful spinach or microgreens, washed

1 bunch scallions, chopped

3 tbsp. canola oil

1/4 cup soy sauce, plus more for seasoning

1 tbsp. each rice wine vinegar and sugar

2 tbsp. Chinese 5 spice

dash of sesame oil

1. Combine the chicken, soy half of the cilantro, and half of the onion in a zip-top bag. Shake it around so the marinade gets distributed, then let it marinate in the fridge for at least 30 minutes or up to 2 hours.

2. Meanwhile, sautee the rest of the onions, carrots, and celery with the canola oil over high heat. You want to sort of sautee-fry them.

3. After about 10 minutes, or when they have just started to become translucent, add the 5 spice.

Continue to cook for another 15 minutes, or until the veggies are all very soft and browned in some places.

4. Add the snap peas and…

the chicken. Be sure to toss in all the marinade, too.

5. Cook for about 10 minutes, or until the largest piece of chicken has only clear juices when pierced.

6. Now, add the pineapple and the chiles, and cook for only a few seconds, just to get the pineapple heated through.

7. Add the rice. Move it around quickly, breaking it up as you go, soaking up the marinade. Also, add the rice wine vinegar.

8. Turn the heat down VERY low and add the beaten eggs. Swirl them around the pan with the rice until the eggs have thickened and solidified. Add the microgreens and cilantro , stir until they wilt, and then taste the rice for seasonings.

9. Top with sesame oil and scallions and serve.

This is just the best. It’s so creamy that it’s like risotto – the secret is adding the beaten egg at the end and stirring it to create a silky, creamy texture. The pineapple is sweet and the carrots are delightfully tender-crunchy from sautee/frying them. Be sure to add enough soy when you season it – this is a ton of rice, and it really soaks up that flavor. The chicken is juicy and spicy, and the greens at the end really add a nice vegetal component.

I’m not Chinese, Thai, or Japanese.

But yes, I do call this wonderful, creamy, flavorful rice the best fried rice ever.

No anecdote required



  1. Sandra W. says:

    I love your blog and this recipe sounds great. I will have to try it out soon. How many eggs did you use? I think that quantity was omitted from the list of ingredients. My sister and I try to visit NY at least once a year and I always like to see your list of recommended restaurants as we usually stay in the Hell’s Kitchen area.

    Have a great day, Sandra

    • fritosfg says:

      Hi Sandra,
      Wow, I can’t believe I left the eggs offof the ingredient list! Thank you so much for calling that to my attention!! I’m so glad that you enjoy the blog – your comment really brightened my day! 🙂