Discover the secret to restaurant-quality fried rice right in your own kitchen! With a fast (15 minutes!) cooking method, you’ll be indulging in a flavor-packed meal that rivals your favorite takeout spot. Plus, I’ve included all sorts of variations so you can customize this Pineapple Chicken Fried Rice with whatever protein and veggies you have stashed in your fridge and freezer.
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When I make fried rice, it turns out one of two ways:
1. It’s a gastronomic homerun that makes the most of leftover odds and ends while resulting in a dish worthy of multiple servings, rave reviews and a call home to Mom.
2. It’s a hot mess of a meal that results in me MacGyver’ing fried rice into “fried risotto” before arriving at the final (and only) destination for 4 cups of excessively sticky rice … Asian-inspired arancini.
The Secret to Perfect Fried Rice
It took me years to learn the secret to perfecting fried rice. And when I tell you how simple it is, you may just be tossing those takeout menus for good. Put simply, it all boils down to the age of the cooked rice …
- Freshly made rice = sticky, glue-like fried rice
- Day-old rice = perfectly plumped, clump-free fried rice
The key element in this equation is the moisture level. Hot, fresh rice sticks together, while older, cooler rice is less likely to cling to itself.
How to Dry Out Rice Quickly
The good news is that even if you are starting out with fresh rice, you can speed up the drying-out process by spreading it onto a baking sheet and stashing it in the fridge for 30 minutes to an hour.
Once the rice has cooled, transfer it to a large bowl and gently fluff it with a fork to break up any clumps. Use the cooled, fluffed rice immediately in your fried rice recipe, or store it in an airtight container in the refrigerator until you’re ready to use it.
- Boneless, skinless chicken breasts: When cubed into 1/2-inch pieces, they cook quickly and remian tender and juicy. For even more flavor and juiciness, use boneless, skinless chicken thighs. They’re one of the most underrated ingredients, if you ask me!
- Sesame oil: Just a teaspoon goes a long way in imparting that classic Asian-inspired taste.
- Onion, garlic and ginger: This aromatic trio forms the flavor foundation of our fried rice.
- Carrots: Fresh or frozen can be used. If frozen, run under warm water to thaw.
- Cooked long-grain white rice: Jasmine or basmati are the best varieties for fried rice because they maintain their fluffy texture during the frying process.
- Peas: Fresh or frozen can be used. If frozen, run under warm water to thaw.
- Pineapple: Adds a tropical sweetness that perfectly balances the savory flavors. Canned pineapple is fast and convenient, making it a great option for this recipe. However, if you prefer fresh pineapple, go for it! Check out my guide on pineapples for tips on how to buy, store and chop it for maximum flavor and freshness.
- Low-sodium soy sauce: I opt for low-sodium soy sauce 99% of the time because it allows me to better control the saltiness of the dish.
And while you’re poking around in your fridge, grab whatever stray tidbits are taking up shelf space. Peppers, onions, Brussels sprouts, pancetta, chorizo. All are welcome in this ultimate clean-out-the-fridge feast.
See the recipe card for full information on ingredients and quantities.
Prep all your ingredients before you fire up the flames to heat your pan. This step ensures the quick 15-minute cook time goes smoothly. So, chop your veggies, cube your chicken, and measure out your sauce before you dive into the stir-frying action.
- Toss the cubed chicken with the sesame oil and season with salt and pepper.
- Heat a wok or large skillet over medium heat. Add 1 tablespoon vegetable oil to the pan and swirl to coat the bottom.
- Once the oil is hot, add the chicken. Cook, stirring, until the chicken is cooked throughout. You can use a meat thermometer to check for doneness. Chicken should reach an internal temperature of 165°F.
- Add another tablespoon of vegetable oil then add the aromatics (onion, garlic, ginger) and cook, stirring occasionally, until the onion softens, about 2 minutes. Add the carrots and cook 1 more minute until they’ve softened slightly.
- Stir in the scallions, rice, peas and chopped pineapple.
- Drizzle the rice with the soy sauce then stir to combine. Season the rice with salt and pepper and serve.
I love serving this pineapple chicken fried rice alongside a refreshing cucumber salad or a side of crispy baked spring rolls for a tasty and satisfying meal. And of course, we can’t forget the homemade fortune cookies for dessert!
- When using canned pineapple, opt for varieties packed in their own juice or water rather than syrup to avoid excess added sugars. Drain the pineapple well before adding it to your fried rice to prevent excess moisture from diluting the flavors.
- Use a sauté pan with at least a 2-inch rim so that all ingredients can be properly stirred without overflowing from the pan.
- Put your knife skills to the test for true restaurant-quality fried rice, which features small diced pieces of protein, vegetables and pineapple. Smaller-sized ingredients guarantee a little bit of everything in each bite.
- Leftovers make great lunches! Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of water to revive the flavors.
What I love about fried rice is that it’s truly the ultimate clean-out-the-fridge meal. So grab whatever protein and veggies you have on hand or find inspiration with these popular variations and add-ins:
- Pork Fried Rice
- Bacon and Egg Fried Rice
- Cauliflower Fried “Rice” – swap in fluffy cauliflower rice for a healthy, low-carb alternative to regular rice
- Protein – shrimp, beef, pork or tofu
- Veggies – broccoli, spinach, snow peas, bell peppers and even zucchini are some of my favorites to add, but use whatever you have on hand!
- Eggs – stir in scrambled eggs for added protein and richness
- Seasonings – in addition to soy sauce and sesame oil, consider adding other seasonings such as oyster sauce, fish sauce or chili paste for an extra kick
Ingredients
- 2 boneless , skinless chicken breasts, cut into 1/2-inch cubes
- 1 teaspoon sesame oil
- 2 Tablespoons vegetable oil, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1/2 cup diced carrots (if frozen, run under warm water to thaw)
- 2 scallions, sliced, plus more for garnish
- 4 cups cooked long grain white rice (cold or room temp)
- 1/2 cup peas (if frozen, run under warm water to thaw)
- 1 cup chopped pineapple
- 3 Tablespoons low sodium soy sauce
Instructions
- In a medium bowl, toss the cubed chicken with the sesame oil and season with salt and pepper.
- Heat a large sauté pan or wok over medium heat and add 1 tablespoon vegetable oil. Let the pan heat for 2 minutes then add the chicken and cook, stirring, until the chicken is cooked throughout.
- Add the remaining 1 tablespoon of vegetable oil then add the onion, garlic and ginger and cook, stirring occasionally, until the onion softens, about 2 minutes. Add the carrots and cook 1 more minute until they’ve softened slightly.
- Stir in the scallions, rice, peas and chopped pineapple.
- Drizzle the rice with the soy sauce then stir to combine. Season the rice with salt and pepper and serve.
Kelly’s Notes
- When using canned pineapple, opt for varieties packed in their own juice or water rather than syrup to avoid excess added sugars. Drain the pineapple well before adding it to your fried rice to prevent excess moisture from diluting the flavors.
- Use a sauté pan with at least a 2-inch rim so that all ingredients can be properly stirred without overflowing from the pan.
- Put your knife skills to the test for true restaurant-quality fried rice, which features small diced pieces of protein, vegetables and pineapple. Smaller-sized ingredients guarantee a little bit of everything in each bite.
- Leftovers make great lunches! Store any leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stovetop with a splash of water to revive the flavors.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste.
Absolutely LOVE this recipe!! Got chicken and pineapple fried rice from a Chinese restaurant one night and fell in love- this recipe is the closest I’ve found to how it tasted! It’s become my go to for whenever I have leftover rice :)
I was wondering- is it safe to freeze this after making it and if so, how long do you recommend keeping it for?
Thanks for the great recipe!
I’m so thrilled you’ve been enjoying the recipe, Isaiah! And you can absolutely store it in the freezer! Once cooled to room temp, transfer the fried rice to an airtight container or zip-top storage bag. It’ll keep for up to a month.
I just whipped this recipe up after I misplaced my favorite Caribbean shrimp fried rice recipe. This has gotten rave reviews!!! I had made jasmine rice yesterday in preparation and I was able to quickly put this together this morning. I used frozen veggies, and I added cilantro and red pepper flakes as I love that flavor profile. I used a 20 can of pineapple and I used all the juice as well and it came out perfectly (I doubled the recipe)! Thank you for this great recipe, it is now in my go to slot!
You are so welcome! I’m thrilled you enjoyed the recipe!
This came out so mushy for us and a little bland. We even refrigerated the rice ahead of time. Just not our day I guess. If I had to do it over again I would fry the rice in oil and then cook it with chicken stock instead of using just cooked plain white rice.
Thanks for your comment, Monica. What type of rice did you use?