Pineapple Fried Rice
  • 15 Min. Prep
  • 40 Min. Cook
  • 2-4 Servings
  • 454 Calories

Originally from Thailand, Pineapple Fried Rice is a signature dish that you’ll find on many Asian restaurant menus. Our version is made with Knorr Liquid Seasoning to perfectly complement the fresh, fruity flavor of the pineapple and sweetness of the shrimp. Plus, it’s a breeze to make and its festive presentation is sure to impress family and dinner guests alike.

  • For the steamed rice:
  • 1 cup jasmine rice, rinsed
  • 1 cup water



  • For the fried rice:
  • ½ large pineapple
  • 3 tbsp avocado oil, separated
  • 1 cup shrimp, peeled and deveined
  • ¼ medium onion, diced
  • ¼ cup peas, steamed
  • ¼ cup carrots, diced and steamed
  • 2 large eggs, whisked
  • Pinch of salt
  • Pinch of white pepper
  • 1 tbsp Knorr Liquid Seasoning
  • 2 tbsp scallions, finely chopped

To cook the steamed rice: In a rice cooker, add the rinsed jasmine rice and water. (The perfect ratio of rice to water is 1 to 1. And, 1 cup of uncooked rice will yield about 3 cups of steamed rice.) Use the setting for rice and cook.


Transfer the steamed rice to a plate. (You can stir-fry it immediately. But it’s best to let it come to room temperature, cover it up, and store it in the fridge overnight. So there’s less moisture to it, and it will easily be separated.)


To make the pineapple bowl: Slice around the edges of the pineapple. Cut out the core by the center, and remove it. (The texture of the core is a bit tough, so you can save this part for smoothies or marinades.)


Take out the pineapple chunks. Scoop out the rest of the pineapple. (Save these for smoothies or marinades.) Reserve the pineapple bowl.


Dice the pineapple chunks into small pieces.


To stir-fry the fried rice: In a wok over high heat, add 1 tablespoon of avocado oil (or oil of your choice), and add the shrimp. Stir-fry until pink for about 1 minute. Remove and set it aside.


In the same wok over high heat, add 1 tablespoon of avocado oil, and add the onion, peas, and carrots. Stir-fry for about 30 seconds. Remove and put them aside.


In the same wok over high heat, add 1 tablespoon of avocado oil, add the whisked eggs, and scramble until partially cooked.


Transfer in the steamed rice, and stir-fry until every grain of rice is separated.


Return the onion, peas, and carrots. Season it with salt, white pepper, and Knorr Liquid Seasoning. Mix well.


Return the shrimp, and add the pineapple pieces. Stir-fry for 30 seconds. Lastly, garnish with scallions and mix together.