Pork-and-Pineapple Fried Rice

Most restaurants make pork fried rice with generic pieces of barbecued meat; Andrew Carmellini uses both seared ground pork and sweet, aromatic Chinese sausage in his playful version. As an alternative to Chinese sausage--which is now available at many Costco stores--substitute thick matchsticks of lean maple-cured bacon.

Slideshow:More Chinese Recipes

  • Total Time:
  • Servings: 4 to 6

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  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons canola oil
  • 4 ounces ground pork
  • 3 small Chinese sausages (5 ounces), thinly sliced (see Note)
  • 3 scallions, white parts minced and green parts sliced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon minced garlic
  • 1 hot red chile, seeded and minced
  • 4 cups cold cooked jasmine rice or other long-grain white rice
  • 1/4 cup cilantro leaves
  • 1/4 cup finely diced fresh pineapple

How to make this recipe

  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.

Suggested Pairing

Rich, orange-scented Gewürztraminer.

Contributed By Photo © Tina Rupp Published November 2010

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