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Pork and Pineapple Fried Rice

If you're looking for a tasty make-ahead lunch or dinner, look no further! Note: Dish tastes best if cooked rice is refrigerated for at least 12 hours. Special Equipment: Wok.Courtesy of Patrick Lynch of FOO Asian Street Food.

Prep Time

    •    Prep time: at least 12 hours
    •    Cook time: 5 hours and more
    •    Yield: Serves 4


    •    2 cup uncooked white rice
    •    ½ lb(s) pork shoulder
    •    1 Tbsp canola oil
    •    1 shallot, chopped
    •    1 clove garlic, thinly sliced
    •    ½ Tbsp ginger, finely chopped
    •    ¾ cup fresh pineapple, finely chopped
    •    1 Tbsp soy sauce
    •    1 Tbsp sweet soy sauce
    •    ½ Tbsp fish sauce
    •    roasted cashews, to taste
    •    bean sprouts, to taste
    •    green onions, to taste
    •    1 Tbsp Sambal Oelek (South Asian chili paste, available at Asian grocery stores)


  1. In a large pot, boil 4 cups of water; add uncooked rice and lower heat to medium-low.

  2. Cover and simmer for 20-30 minutes, or until rice is firm but not chewy. Set rice aside to cool; refrigerate uncovered for at least 12 hours.

  3. Preheat oven to 300ºF.

  4. Place pork shoulder in a roasting pan and cover with water.

  5. Cook for 4-5 hours, or until meat falls apart easily when pulled with a fork.

  6. Remove pork from braising liquid. Shred meat off the bone using a fork.

  7. Heat oil in a wok over high heat.

  8. Lower heat to medium and add shallots, garlic, and ginger; stir and cook 3-5 minutes, or until shallots are translucent.

  9. Add pulled pork; stir and cook for 2-3 minutes, or until pulled pork is crispy.

  10. Stir in the rice. Once rice is fully incorporated, add pineapple, soy sauce, sweet soy sauce, sambal oelek, and fish sauce; continue to cook and stir for 1-2 minutes, until everything is evenly coloured and heated throughout.

  11. Remove pan from heat.

  12. Plate rice and garnish with roasted cashews, bean sprouts, and green onions, to taste.

This great family recipe is thanks to Food Network Recipes at


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