Seafood and Pineapple fried rice in a wok surrounded by a rice cooker, soy sauce bottle, and shrimp

Pineapple and Seafood Fried Rice

4 servings

2 cups Vera Jasmine Rice

3 tablespoons preferred vegetable oil, divided

3 large eggs, well beaten

1 cup Asian Best Frozen Seafood Mix, thawed and well-drained

2 garlic cloves, minced

1” piece fresh ginger, peeled and minced

6 green onions, chopped, white and green parts separated

1½ cups ¾” pineapple chunks

¼ cup Soyking Thin Soy Sauce


  1. Add rice to Tiger Rice Cooker insert, and rinse 2 times under cold water, agitating the rice with your fingers, then pouring off the water after each rinse. Add 2 cups water to rice and cook using jasmine rice preset.
  2. When rice is cooked, transfer to a large sheet pan and spread out in a thin layer to cool completely.
  3. In a large nonstick skillet heat 1 tablespoon oil over medium heat. Add eggs and scramble, then transfer to a small bowl.
  4. Add 1 tablespoon oil to skillet, still over medium heat. When hot, add seafood mix and cook, stirring until cooked through, 4-6 minutes. Transfer to a small bowl, draining off any liquid. Wipe out your skillet.
  5. Add remaining 1 tablespoon oil to skillet, still over medium heat. When hot, add garlic, ginger, and white parts of green onions. Cook, stirring, for 2 minutes. Add pineapple and cook, stirring, for 3 minutes more.
  6. Add cooled rice and soy sauce and toss well with the other ingredients, then stir in scrambled eggs.

Serve garnished with green parts of green onions.