Vietnamese Pineapple Fried Rice with Tamarind

About This Recipe

Com chien is Vietnam's everyday fried rice, and this pineapple version draws on the same coastal, fruit-forward instinct found in cơm chiên dương châu (Yangzhou-style fried rice as adapted in Vietnam) and dishes from the Mekong Delta, where pineapple grows abundantly and often finds its way into savory cooking. A splash of tamarind, more commonly used in Vietnamese sour soups like canh chua, gives the fried rice a distinct tang that plain fish sauce alone doesn't provide. Day-old rice is essential here, fried hot and fast in a well-seasoned wok so the grains stay separate and pick up char rather than steaming into a soft mass. Fish sauce and a touch of tamarind paste form the backbone of the seasoning, balanced by the pineapple's natural sweetness and the crunch of fried shallots scattered on top just before serving. It's a genuinely quick dish, the kind Vietnamese home cooks make with whatever protein and vegetables are on hand, built around the technique of high-heat frying rather than a fixed ingredient list.

Ingredients

Serves 2

• 4 cupscooked jasmine rice(cooled, preferably day-old)
• 250 gshrimp(peeled and deveined)
• 1.5 cupsfresh pineapple(diced)
• 3 tbspvegetable oil(divided)
• 3 clovesgarlic(minced)
• 1carrot(finely diced)
• 0.5 cupfrozen peas
• 2 tbspfish sauce
• 1 tbsptamarind paste
• 1 tspsugar
• 2scallions(sliced)
• 0.25 cupcrispy fried shallots
• 1lime(cut into wedges)

Instructions

1. 1

   Cook the shrimp

   Heat 1 tbsp oil in a wok over high heat. Add shrimp and cook 1-2 minutes per side until pink, then remove and set aside.

2. 2

   Fry the aromatics and vegetables

   Add remaining oil to the wok. Add garlic and carrot, stir-frying 1-2 minutes until fragrant and the carrot softens slightly.

3. 3

   Add the rice

   Add the cold rice, breaking up clumps with the spatula. Stir-fry over high heat 3-4 minutes until the grains separate and pick up light char.

4. 4

   Season

   Whisk fish sauce, tamarind paste, and sugar together, then pour over the rice, tossing to coat evenly.

5. 5

   Combine everything

   Fold in the pineapple, peas, and cooked shrimp. Toss 1-2 minutes until everything is heated through and the pineapple stays slightly juicy.

6. 6

   Serve

   Top with scallions and crispy fried shallots, and serve with lime wedges on the side.

Variations

• •

  Swap shrimp for diced Vietnamese sausage (chả lụa) or leftover roast chicken.

• •

  Add diced Chinese sausage (lạp xưởng) for a sweeter, richer version.

• •

  Use frozen pineapple in a pinch, thawed and well-drained before adding.

Storage

Refrigerate up to 3 days in an airtight container. Reheat in a hot wok or skillet with a splash of oil; avoid the microwave, which makes the rice mushy.

Frequently Asked Questions