Recipes Ingredients Meat & Poultry Pork Recipes Fried Jasmine Rice with Pineapple, Shrimp, and Pork 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 2 The addition of pork and shrimp make this pineapple fried rice a main-course dish. Ingredients 3 tablespoons Asian fish sauce 2 fresh hot red chiles, thinly sliced 1 tablespoon vegetable or peanut oil 1 ½ tablespoons finely chopped garlic 1 tablespoon finely chopped fresh ginger 2 ounces boneless pork shoulder, thinly sliced ¼ pound small shrimp, peeled and deveined (halved if large) 1 ½ cups cooked jasmine rice ¼ cup diced cooked Chinese roast pork, substitute 1 ounce baked ham ¼ cup chopped fresh pineapple ¼ cup sliced snow peas ¼ 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 ½ cup fresh bean sprouts, for serving 1 lime, cut into wedges, for serving Directions Stir 2 tablespoons fish sauce with chiles in a small bowl; set chile sauce aside. 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. 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. Rate it Print