Active Time
Total Time
30 MIN
Serves : 4 to 6
© Tina Rupp

How to Make It


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.

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Aggregate Rating value: 4

Review Count: 685

Worst Rating: 0

Best Rating: 5

Author Name: Chad Kirst

Review Body: One of my all time favorite recipes. Truly addictive. I modify by increasing to 8 cups of rice, 1 cup of Soy, 5 tablespoons of Hoisin sauce, 5 tablespoons of wine vinegar, 1lb ground pork, 8 Chinese sausage's (full pack), 2 habanero's minced (keep the seeds for extra heat), 1/4 cup red chili flakes, 8 green onions. This makes an extremely flavorful and spicy version of this recipe. Also if you want to go really hot (I do), add 3 tablespoons of habanero powder and mix in. Yummy, although your lips will be on fire.

Review Rating: 5

Date Published: 2016-07-28

Author Name: Anne Schuster

Review Body: I doubled all the wet ingredients (which made it pretty salty, scrambled three eggs (which balanced out the salt) and made it all the night before. YUM

Review Rating: 5

Date Published: 2017-07-24