Ginger Pineapple Fried Rice
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This ginger pineapple fried rice is a vibrant vegan dish that perfectly balances zingy aromatics with the natural sweetness of tropical fruit. By using fresh ginger and juicy, 'extra sweet' pineapple, you create a complex flavour profile that feels far more sophisticated than your average takeaway. The key to the distinct, fluffy texture lies in chilling the rice beforehand, ensuring the grains stay separate and take on a beautiful golden colour during the stir-frying process.
Ideal as a light lunch or a satisfying main course, this plant-based recipe is both refreshing and comforting. The combination of toasted sesame oil and pungent spring onions provides a savoury depth that complements the bright fruit notes. Serve it exactly as it is for a clean, fragrant meal, or pair it with some crispy tofu for extra protein. It is a fantastic way to elevate simple store-cupboard staples into something truly special.
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Ingredients for Ginger Pineapple Fried Rice
600ml long-grain white rice
800ml water
60ml peanut or vegetable oil
3 tablespoons finely grated (with a rasp) peeled fresh ginger
5 spring onions (white and pale green parts separated from greens), finely chopped
1 1/2 teaspoons kosher salt
180ml diced (1/4 inch) cored peeled fresh pineapple (labeled "extra sweet")
1 teaspoon Asian sesame oil
How to make Ginger Pineapple Fried Rice
Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander.
Transfer rice to a 4-quart heavy saucepan, then add water (800ml ) and bring to a boil. Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes. Remove from heat and let stand, tightly covered and undisturbed, 5 minutes. Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes. Chill, covered with plastic wrap, at least 4 hours.
Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, stir-fry ginger, white and pale green parts of spring onions, and salt until fragrant, about 1 minute. Crumble rice into wok and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add spring onion greens, pineapple, and sesame oil, tossing to combine. Season with salt.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
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UK recipe editors
Examiné par des pairs
UK recipe editors
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