Serves 4
30 min
Endless Summer Pineapple Fried Rice
Recipe GLPR441fcdfed1a98e
A tropical and vibrant fried rice featuring flaked salmon, fresh pineapple, and aromatic spices, served in a hollowed pineapple shell for a stunning presentation. This quick stir-fry combines the umami of Togarashi seasoning with the brightness of pineapple and the richness of salmon, creating a perfectly balanced dish that's gluten-free, dairy-free, and naturally pescatarian.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 fresh pineapple
3 cups cooked white rice, cooled
1 cup chopped carrots
2 eggs, lightly beaten
1/2 cup chopped green onions
1 tablespoon sunflower oil
1 tablespoon sesame oil
1 cup frozen peas, thawed
1 cup fresh diced pineapple
1/2 teaspoon red chile flakes
8 ounces cooked salmon, flaked
1 teaspoon Togarashi seasoning
Black sesame seeds for garnish
Furikaki seasoning for garnish
Directions
Using a sharp chef's knife, carefully trim off the crown and bottom end of the pineapple. Cut the pineapple in half lengthwise. Using a spoon, scoop out the flesh from each half in thin slices, leaving the peel intact to create a serving vessel. Chop the scooped pineapple flesh into bite-sized pieces, reserving both the chopped fruit and one pineapple half as a serving bowl.
Prepare all ingredients before cooking: have the chopped carrots, cooled white rice, lightly beaten eggs, chopped green onions, thawed peas, diced pineapple, and flaked salmon ready in separate bowls or containers. This mise en place ensures smooth, quick cooking during stir-frying.
Place a large wok or skillet over medium-high heat and allow it to preheat for about one minute.
Add the sunflower oil and sesame oil to the hot wok, swirling to coat the bottom and sides evenly.
Continue heating the oil over medium-high heat until it begins to smoke and shimmers across the wok surface.
Add the cooled white rice to the hot oil and increase the heat to high. Stir constantly for 2–3 minutes, breaking up any clumps and allowing the rice to develop light browning on the edges.
Transfer the fried rice to a clean bowl. Lower the heat back to medium-high and add the chopped carrots to the wok. Stir and toss constantly for 3–4 minutes until the carrots are just tender-crisp.
Sprinkle the red chile flakes and chopped green onions into the wok and cook for 1 minute, stirring to distribute the flavors. Return the rice to the wok, add the Togarashi seasoning, and stir well for about 1 minute until all ingredients are evenly coated.
Push the rice mixture to one side of the wok, creating an empty space. Pour the beaten eggs into this space and use a spoon to scramble them, cooking until they reach 160F internal temperature and are just set. Break the cooked eggs into small pieces and fold them into the fried rice.
Create a small space in the wok again and add the thawed peas. Cook for 1–2 minutes, stirring to evaporate any excess moisture, then fold them into the rice. Gently fold in the flaked salmon and diced pineapple, stirring just until combined and heated through.
Spoon the pineapple fried rice into the reserved pineapple half. Garnish generously with black sesame seeds and furikaki seasoning. Serve immediately while hot.
