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Pulled Pork Pineapple Fried Rice
Andre Lewis

Pulled Pork Pineapple Fried Rice

Cold rice, savory pork and browned pineapple make a fast skillet dinner with distinct grains instead of a sticky mound. The pan stays hot and each component gets its own turn before everything comes together. Use unsauced pork here; sweet barbecue sauce would overwhelm the soy and ginger.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3 tbsp vegetable oil divided
  • 2 large eggs beaten
  • 3 cups cold cooked long-grain white rice
  • 2 1/2 cups cooked unsauced pulled pork
  • 1 cup pineapple chunks drained and patted dry
  • 1 red bell pepper diced
  • 3 scallions sliced with whites and greens separated
  • 1 tbsp grated fresh ginger
  • 3 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil

Method
 

  1. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat.
  2. Scramble the eggs until barely set, transfer them to a plate and wipe out loose bits.
  3. Add another tablespoon oil and cook the pineapple without moving for 2 minutes, then add the bell pepper and scallion whites for 2 minutes.
  4. Add the remaining oil, cold rice and ginger and stir-fry until the grains are hot and separated, 3 to 4 minutes.
  5. Fold in the pulled pork and cook until its edges begin to brown, about 3 minutes.
  6. Return the egg, add the soy sauce and sesame oil and toss for 1 minute.
  7. Scatter the scallion greens over the fried rice and serve immediately.