Rice Dishes
Singaporean Style Pineapple Fried Rice Recipe
This Nasi Goreng Nanas captures the vibrant flavors of Singaporean home cooking, blending sweet tropical pineapple with savory prawns and aromatic turmeric. Topped with crunchy cashews and savory meat floss, it offers a perfect balance of textures and tastes in every spoonful.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 485 kcal
Method
Heat 1 tablespoon of oil in a wok over medium-high heat. Pour in the beaten eggs and scramble quickly until just set, then remove and set aside.
Add the remaining oil to the wok. Sauté the minced garlic and sambal belacan until fragrant and the oil starts to separate from the sambal.
Add the prawns and stir-fry until they turn pink and are nearly cooked through.
Add the cold Jasmine rice to the wok. Use a spatula to break up any large clumps of rice.
Sprinkle the turmeric powder over the rice and toss thoroughly until every grain is coated in a vibrant yellow hue.
Pour in the fish sauce and light soy sauce. Stir-fry on high heat for 3 minutes to develop a smoky 'wok hei' aroma.
Fold in the pineapple chunks, roasted cashews, and the cooked eggs. Toss for another minute until the pineapple is heated through.
Dish out onto a platter and top generously with meat floss and fresh spring onions before serving.
Notes
Always use day-old rice that has been refrigerated; the lower moisture content prevents the dish from becoming mushy.
If using canned pineapple, drain the juice thoroughly and pat the chunks dry with a paper towel.
The meat floss is the 'secret' ingredient that provides a unique sweet-savory texture characteristic of Singaporean versions.
Don't skip the turmeric; it provides the iconic golden color and a subtle earthy depth.
