Pork-and-Pineapple Fried Rice

Serving Size: 4
Total Time:


  • 0.25 cup low-sodium soy sauce
  • 0.25 cup cilantro leaves
  • 4 cup cold cooked jasmine rice or other long-grain white rice
  • 1 hot red chile, seeded and minced
  • 0.5 tsp minced garlic
  • 1 Tbsp minced fresh ginger
  • 3 scallions, white parts minced and green parts sliced
  • 3 small Chinese sausages, thinly sliced, see Note (5 ounces)
  • 4 Ounce ground pork
  • 3 Tbsp canola oil
  • 1 Tbsp rice vinegar
  • 1 Tbsp hoisin sauce
  • 0.25 cup finely diced fresh pineapple


  1. In a small bowl, whisk the soy sauce with the hoisin and vinegar. Heat a wok or large skillet. Add the oil and heat until smoking. Add the pork and Chinese sausages and cook over high heat, stirring, until the pork is lightly browned, about 2 minutes. Add the minced scallion whites, ginger, garlic and chile and cook until fragrant, about 1 minute. Add the rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots. Stir the hoisin-soy sauce, add it to the wok and stir-fry until nearly absorbed, about 2 minutes. Stir in the scallion greens, cilantro and pineapple. Transfer the fried rice to bowls and serve.

Dry, slightly sweet, pork-based Chinese sausages are available at Asian markets.

Recipe Credit: Andrew Carmellini
Image Credit: Tina Rupp