Subscribe to Breaking News emails

You have successfully subscribed to the Breaking News email.

Subscribe today to be the first to to know about breaking news and special reports.

An 'Empty-The-Fridge' Easy Fried Rice Recipe

Sharon Wong shares her nut-free, easy recipe for chicken pineapple fried rice.
Sharon Wong shares her nut-free, easy recipe for chicken pineapple fried rice. Sharon Wong

When my husband, Jimmy, and I went out to eat before we had children, he wanted Asian foods but I craved something different and exotic. Thai food was often a favorite choice because it seemed familiar and exotic at the same time. I will always remember the first time we ordered Khao Pad Sapparot, a pineapple fried rice with our choice of pork, chicken, or shrimp. The fried rice was served in a carved pineapple bowl, complete with the leafy crown. It was beautiful to look at and delicious to eat, with mouthwatering bite sized morsels of vegetables and chicken, savory with a little bit of sweet and sour flavors from the pineapple.

We haven’t been to a Thai restaurant in many years due to our children’s severe allergies because we don’t want them to accidentally have any cross contact with nuts or nut products. So I decided to try and make my own Khao Pad Sapparot-inspired version that is allergy friendly. I just happened to have the right ingredients to make Pineapple Fried Rice in an allergy friendly way: leftover rice, broiled chicken teriyaki thighs, and cut fresh pineapple.

A more traditional recipe might contain eggs, shrimp, cashews, fish sauce, and some spices that would take some effort to determine are allergen free. This simple recipe can be completely free of the top 8 allergens by substituting soy sauce and fish sauce with other soy sauce alternatives.

--Sharon Wong

Sharon Wong shares her recipe for chicken pineapple fried rice.
Sharon Wong shares her recipe for chicken pineapple fried rice.Sharon Wong

Chicken Pineapple Fried Rice


  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 cup chopped onions
  • 1 cup chopped carrots (I used baby carrots to save time)
  • 5 broiled chicken thighs, chopped
  • 2 cups chopped pineapple
  • 4 cups cooked brown rice
  • 1 1/2 tablespoon soy sauce (or alternative)
  • Salt and pepper and/or fish sauce to taste


  1. Heat up a frying pan or wok on medium high heat (about 5 minutes).
  2. Add olive oil, minced garlic and chopped onion, sauté until fragrant (1 minute).
  3. Add chopped carrots, chicken, and pineapple, sauté until the carrots are softened (5 minutes).
  4. Add the rice, breaking up any large clumps of rice.
  5. Add soy sauce and/or fish sauce and stir fry until everything is heated through (3 minutes).
  6. Adjust seasoning to taste and serve immediately.

Never carved a pineapple bowl? Check out easy instructions here!