Ginger Pineapple Fried Rice

A fragrant and tropical twist on classic fried rice featuring fresh ginger, sweet pineapple, and scallions. This dish combines the warmth of Asian flavors with the brightness of fresh pineapple for a delicious meal.

6 servings

5 hr 3 min

Published October 4, 2025

Ingredients

•2½ cups long-grain white rice
•3⅓ cups water
•¼ cup peanut or vegetable oil
•3 tablespoons fresh ginger
•5 whole scallions
•1½ teaspoons kosher salt
•¾ cup fresh pineapple
•1 teaspoon Asian sesame oil

Cooking Instructions

1.
Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander.
5 min
2.
Transfer rice to a 4-quart heavy saucepan, then add water (3 1/3 cups) and bring to a boil. Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes. Remove from heat and let stand, tightly covered and undisturbed, 5 minutes. Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes. Chill, covered with plastic wrap, at least 4 hours.
283 min
3.
Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute. Crumble rice into wok and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine. Season with salt.
15 min

Cooking Instructions

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander.

5 min

Transfer rice to a 4-quart heavy saucepan, then add water (3 1/3 cups) and bring to a boil. Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes. Remove from heat and let stand, tightly covered and undisturbed, 5 minutes. Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes. Chill, covered with plastic wrap, at least 4 hours.

283 min

Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute. Crumble rice into wok and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine. Season with salt.

15 min