Ginger Pineapple Fried Rice

Ginger pineapple fried rice, a perfect use for leftover rice, makes a delicious side dish for shrimp, pork, or chicken.

Ginger Pineapple Fried Rice
Elise Bauer

Have leftover plain rice?

This Ginger Pineapple Fried Rice is a great rice side dish for shrimp, pork, or chicken that calls for starting with chilled, cooked rice.

I grilled some shrimp with some fresh pineapple the other day and served it with this ginger pineapple fried rice.

Delicious! And very easy to make. You can probably substitute canned pineapple if fresh isn't available.

add pineapple and more green onions to the rice
Elise Bauer

What's the Secret to Perfect Fried Rice?

The most important thing is to use leftover rice! Make the rice a day ahead of time and chill in the refrigerator overnight.

The rice will contract and dry out a bit in the fridge, making it less palatable if you are just going to eat leftover rice, but perfect for cooking with to make fried rice.

Ginger Pineapple Fried Rice

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 to 6 servings

*If making rice from scratch, cook the raw rice according to the package instructions. Spread the hot, cooked rice out in a rimmed baking sheet to cool off and air dry. 

Let the rice dry out for a couple of hours and then proceed with the recipe, or put in a bowl, cover with plastic wrap, and chill in the refrigerator overnight and proceed the next day.


  • 5 cups leftover cooked basmati rice (from 2 cups raw rice)*

  • 3 tablespoons peanut oil, rice bran oil, canola oil, or cooking oil

  • 3 tablespoons fresh peeled ginger, finely minced

  • 5 green onions, separated white and light green parts and dark green parts, thinly sliced

  • 1/2 teaspoon kosher salt

  • 3/4 cup (1/4-inch cubes) fresh pineapple, diced (see How to Cut Pineapple)

  • 2 teaspoons soy sauce (use gluten-free soy sauce if cooking gluten free)

  • 1 teaspoon toasted sesame oil


  1. Sauté onions and ginger:

    Heat a large sauté pan on medium high heat. Swirl in a tablespoon of oil to coat the pan.

    When the oil is shimmering hot, add the ginger and the white and pale greens parts of the green onions.

    Stir fry green onions and ginger
    Elise Bauer

    Sprinkle with salt and stir fry until fragrant, about a minute.

  2. Brown the rice:

    Add the remaining 2 tablespoons of oil to the pan. When the oil is hot, add the cooked, leftover rice to the pan, breaking it up with your fingers as you sprinkle it into the pan.

    add white rice to the pan
    Elise Bauer
    brown the rice on high heat
    Elise Bauer

    Let the rice fry in the pan without moving it for a minute or two, until it starts to brown. Then stir it so that it turns over in the pan, and let it cook for a minute or two more.

  3. Stir in pineapple, more green onions, soy sauce, sesame oil:

    Remove the pan from the heat and stir in the chopped pineapple, sliced green onion greens, soy sauce, and sesame oil.

    add pineapple and more green onions to the rice
    Elise Bauer

    Add salt to taste and serve.

Adapted from a recipe in Gourmet Magazine.

Ginger Pineapple Fried Rice
Elise Bauer
Nutrition Facts (per serving)
255 Calories
8g Fat
41g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 255
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 206mg 9%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 4g
Vitamin C 12mg 62%
Calcium 26mg 2%
Iron 2mg 10%
Potassium 125mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.