Pineapple Fried Rice
Prep time
Cook time
Total time
Curry flavored fried rice with bits of pineapple and baby scallops creates a sweet and savory dish!
Recipe type: Rice
Cuisine: Modified Thai
Serves: 4
  • 3 rice cups short grain rice - (the cup that comes with the rice cooker is not equivalent to a US cup)
  • one fresh pineapple
  • 1 lb. frozen baby scallops - thawed
  • 1 tablespoon cornstarch
  • 1 tablespoon curry powder
  • 3 green onions finely chopped
  • oil
  1. We used Japanese rice in a rice cooker. Wash rice several times and drain. Usually, I was about 3-4 times until the water is clear. For fried rice we want the rice to be on the harder side so don't add as much water as usual. The usual ratio is 1:1 but add less water for this recipe. If you don't have a rice cooker, use about 2 U.S. cups of cooked rice.
  2. To prepare pineapple dish, first slice the top off and set aside
  3. Slice a section off one side of the pineapple so it can rest horizontally. Now the pineapple is stable.
  4. Next, slice a section off the opposite side.
  5. Using a serrated knife cut around the edges of the pineapple to remove the fresh pineapple to create a bowl.
  6. Save all the pineapple and juice in a separate bowl.
  7. Discard the core and chop the rest into bite size pieces
  8. Place the thawed baby scallops in a separate bowl.
  9. Add cornstarch and mix
  10. In a heated wok, add a table spoon of oil and cook scallops until done
  11. Place scallops and all the juice in a bowl and set aside
  12. Wash and heat the wok again.
  13. Add a table spoon of oil, lower the flame and add about 2 cups rice
  14. Fry the rice and add about ½ the fresh pineapple,
  15. Add 1 tablespoon curry powder. All curry powders are different, so flavor to taste. You may have to add salt if necessary. Blend well.
  16. Add the scallops and green onions. If you don't have the green onions, add something green to give it a contrasting color.
  17. Place into pineapple bowl and serve!
Recipe by Asian Lifestyle Design at