Vietnamese fried rice tossed with sweet pineapple, shrimp, and a tangy tamarind glaze, finished with crispy shallots.
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.
Serves 2
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.
Add remaining oil to the wok. Add garlic and carrot, stir-frying 1-2 minutes until fragrant and the carrot softens slightly.
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.
Whisk fish sauce, tamarind paste, and sugar together, then pour over the rice, tossing to coat evenly.
Fold in the pineapple, peas, and cooked shrimp. Toss 1-2 minutes until everything is heated through and the pineapple stays slightly juicy.
Top with scallions and crispy fried shallots, and serve with lime wedges on the side.
Use rice that's been refrigerated uncovered overnight — freshly cooked rice has too much surface moisture and clumps in the wok.
Whisk the tamarind paste with a splash of warm water first if it's very thick, so it distributes evenly through the rice.
Add crispy shallots only at the very end so they stay crunchy rather than going soft from the rice's heat.
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.
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.
Fried rice in Vietnam reflects centuries of Chinese culinary influence adapted with local ingredients like fish sauce, tamarind, and tropical fruit, and pineapple-studded versions are especially associated with the fruit-rich Mekong Delta region in southern Vietnam.
Yes, drain it thoroughly and pat dry so it doesn't add excess liquid to the wok.
Look in the international aisle of most grocery stores or at Asian markets; it's usually sold in a jar or block form that needs diluting.
The rice was likely too fresh and moist — always use cold, day-old rice for proper fried rice texture.
Per serving (360g / 12.7 oz) · 2 servings total
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