CantoneseEasy 20 min serves 2

Pineapple Fried Rice (菠萝炒饭)

Name: Pineapple Fried Rice (菠萝炒饭)
Total time: 20 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: day-old cold cooked rice; fresh pineapple, cut into 1 cm chunks (or canned, well drained); raw shrimp, peeled & deveined; eggs, beaten; raw cashew halves; golden raisins; red onion, finely diced; garlic, minced; yellow curry powder; fish sauce; light soy sauce; neutral oil; white sugar

菠萝炒饭 · bō luó chǎo fàn

家庭快手版 · Home version: Thai-style pineapple fried rice is a street-food classic: sweet pineapple, curry spice, cashews, raisins. Home version simplifies the curry paste to powder.

Born from Thai-Chinese street food in southern China, pineapple fried rice is the ultimate sweet-savory comfort bowl. The curry powder gives it golden color and warmth; pineapple adds bright acidity that cuts through the richness. Kids and adults both love it.

Ingredients

day-old cold cooked rice隔夜米饭local300 g (about 2 cups)
fresh pineapple, cut into 1 cm chunks (or canned, well drained)新鲜菠萝，切 1 厘米块（或用罐头菠萝，充分沥干）local200 g (about 1⅔ cups)
raw shrimp, peeled & deveined鲜虾仁，去壳去肠线asian100 g
eggs, beaten鸡蛋local2 large
raw cashew halves生腰果local30 g (about 1/4 cup)
golden raisins金葡萄干local30 g (about 1/4 cup)
red onion, finely diced红洋葱，切细丁local80 g (2/3 cup)
garlic, minced大蒜，切末local2 cloves
yellow curry powder黄咖喱粉asian1½ tbsp
fish sauce鱼露asian1 tbsp
light soy sauce生抽asian1 tbsp
neutral oil食用油local2 tbsp
white sugar白砂糖local1 tsp

day-old cold cooked rice: Jasmine rice preferred for its floral aroma.

raw cashew halves: Toast in dry pan first for extra crunch.

Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Dry-toast the cashews in a dry pan over medium heat, shaking occasionally, until golden and fragrant — about 3 minutes. Remove and set aside. This step is non-negotiable for crunch.
干焙腰果
Look for Medium heat 3 minutes
Visual: Cashews turn light golden and release a nutty aroma
You know it's right when: Golden color and nutty smell; no smoke
2Heat 1 tbsp oil over medium-high. Add beaten eggs, scramble until just set (soft curds), about 30 seconds. Remove to plate.
滑炒鸡蛋
Look for Medium-high 30 seconds
Visual: Eggs are soft curds, still glossy
You know it's right when: No runny liquid; curds still moist
3Add remaining 1 tbsp oil. Toss in onion and garlic. Stir-fry 30 seconds until onion softens and becomes fragrant.
爆香洋葱大蒜
Look for High heat 30 seconds
Visual: Onion turns translucent at edges; garlic sizzles
You know it's right when: Aromatic, no browning
4Add curry powder to the empty side of the wok, let it sizzle 10 seconds to bloom the spices, then fold into the onion. (Blooming releases the essential oils in the curry.)
煸香咖喱粉
Look for High heat 10 seconds
Visual: Curry powder darkens slightly and releases intense golden aroma
You know it's right when: Aroma is warm and nutty, not raw-powdery
5Add cold rice, breaking up clumps. Press and toss until rice is evenly golden from the curry — about 2 minutes.
下米饭炒至金黄
Look for High heat 2 minutes
Visual: Rice transforms from white to a uniform golden-yellow
You know it's right when: Every grain coated; no white patches
6Add fish sauce, soy sauce, and sugar. Toss to combine. Add the pineapple chunks and raisins — toss gently so pineapple doesn't break apart.
调味，下菠萝葡萄干
Look for High heat 30 seconds
Visual: Sauce coats rice glossy; pineapple warm but holding shape
You know it's right when: Pineapple just warmed through, still firm
7Fold in the scrambled eggs and half the cashews. Toss once more. Serve topped with remaining cashews and a pineapple wedge if you have one.
回蛋，撒腰果出锅
Look for
Visual: Rice golden, pineapple bright, cashews scattered on top
You know it's right when: Each spoonful has rice, pineapple, cashew, and protein

Tips

· Canned pineapple works but must be thoroughly drained — excess water makes rice soggy.
· Fish sauce is non-negotiable for authentic flavor; for vegetarian version use soy sauce + 1/2 tsp miso.
· The curry powder must be bloomed in oil first — raw curry powder tastes bitter.