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Fried Jasmine Rice with Pineapple, Shrimp, and Pork


The addition of pork and shrimp make this pineapple fried rice a main-course dish.

  • Servings: 2

Source: Martha Stewart Living, January 2007


  • 3 tablespoons Asian fish sauce
  • 2 fresh hot red chiles, thinly sliced
  • 1 tablespoon vegetable or peanut oil
  • 1 1/2 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped fresh ginger
  • 2 ounces boneless pork shoulder, thinly sliced
  • 1/4 pound small shrimp, peeled and deveined (halved if large)
  • 1 1/2 cups cooked jasmine rice
  • 1/4 cup diced cooked Chinese roast pork, substitute 1 ounce baked ham
  • 1/4 cup chopped fresh pineapple
  • 1/4 cup sliced snow peas
  • 1/4 cup thinly sliced scallions, plus 2 whole scallions for garnish (about 4 scallions total)
  • 5 sprigs fresh cilantro, for serving
  • 5 sprigs fresh mint, for serving
  • 1/2 cup fresh bean sprouts, for serving
  • 1 lime, cut into wedges, for serving


  1. Stir 2 tablespoons fish sauce with chiles in a small bowl; set chile sauce aside.

  2. Heat a wok over high heat. Add oil. Add garlic and ginger; cook, stirring, 5 seconds (be careful not to burn them). Add pork shoulder; cook, stirring, until no longer pink, 45 to 60 seconds. Add shrimp; cook, stirring, 1 minute. Add rice; cook, stirring, until heated through, about 1 minute. Add remaining tablespoon fish sauce; cook, stirring, 30 seconds.

  3. Stir in roast pork or ham, pineapple, snow peas, and sliced scallions; cook until heated through, about 30 seconds. Serve with cilantro, mint, bean sprouts, lime, whole scallions, and chile sauce.

Cook's Notes

This recipe works best with a small yield; repeat as needed for desired number of servings. Set out condiments before you start cooking.

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