This recipe is so nostalgic to me. I moved to Los Angeles when I was 17, and soon found the cutest little Thai hole-in-the-wall down the street with the best pineapple fried rice I’d ever had (I love pineapple!). I would buy a large to-go container and ration it out for three days. Years later and miles from my favorite Thai spot, I finally tried my hand at making it at home. Success! I still make it for my family, but only when Stephen isn’t home, because he doesn’t like warm pineapple. Oh well, more for me!
Don’t be dissuaded by the long ingredient list—this recipe comes together very quickly. For that reason, you should have all of your ingredients prepped and at the ready before you start cooking.
Fried rice is an excellent way to use up bits and bobs in your fridge; you should feel free to add other vegetables you have on hand (grated carrots, chopped mushrooms, spinach) or use different cooked protein in place of the chicken (leftover steak or pork would be great).
This is best made with rice that’s at least one day old; it’s drier and absorbs the seasonings better. If you don’t have leftover rice, you can cook a batch of rice, then spread it out on a rimmed sheet pan and leave it to cool and dry for at least an hour before frying it up.