Fried Jasmine Rice with Pineapple, Shrimp, and Pork


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


  • 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


  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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