Chef Beverly Gannon's Pineapple Fried Rice

Chef Beverly Gannon's Pineapple Fried Rice
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Recipe for Chef Bevery Gannon's Pineapple Fried Rice, Simple, straightforward stir-frying is all it takes to make this dish. The main tip is to cook the rice well in advance.


  • 7 tablespoons peanut oil
  • 1/2 cup Maui pineapple, peeled and finely diced
  • 1/4 cup water chestnuts, sliced (fresh if you can find them)
  • 2 tablespoons finely diced, peeled carrot
  • 2 tablespoons finely diced fresh ginger
  • 1/4 cup Chinese sausage (Lup cheong), thinly sliced
  • 1/4 cup diced red onion, diced
  • 1/4 cup green peas
  • 3 cups white rice, cooked and cooled (best if cooked a day in advance)
  • 1/2 teaspoon salt}
  • pinch freshly ground black pepper


  1. In a large sauté pan, heat the peanut oil over high heat just until smoking. Add the pineapple, water chestnuts, carrot, ginger, sausage, onion, and peas and stir-fry for 3 to 5 minutes. Add the rice, salt and pepper and continue to stir-fry for 3 minutes, until rice is heated through.