Charred Pineapple & Salmon Fried Rice
Golden, buttery salmon and caramelized pineapple come together in this vibrant, flavor-packed fried rice that feels both coastal and comforting. Each bite delivers sweet char, savory depth, and that irresistible crispy edge from day-old rice hitting a hot pan.
Finished with fragrant basil and crackly fried wontons, this dish is bright yet rich, simple yet layered. It’s the kind of quick skillet dinner that tastes like you planned it all day.
Equipment
- Large skillet
- Small saucepan
- Wooden spoon or spatula
- Knife
- Cutting Board
- Paper towel
- Plate
Ingredients
- 1 cup diced fresh pineapple
- 2 tablespoons butter divided
- 8 ounces salmon skin removed and diced
- 2 cloves garlic minced
- 4 cups day-old cooked rice
- 1/4 cup chicken stock or water
- 2 tablespoons soy sauce
- Pinch of chili flakes
- Salt to taste
- 2 cups neutral oil suitable for frying
- 8 wonton skins stacked and sliced into strips
- 1/2 cup fresh basil leaves thinly sliced
Instructions
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the diced pineapple and cook undisturbed for 2–3 minutes until charred and golden. Remove from the pan and set aside.
- In a small saucepan, heat the oil over medium heat. Fry the wonton strips for about 2 minutes, or until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate. Season lightly with salt.
- In the same skillet, add the remaining 1 tablespoon of butter. Add the diced salmon and cook for about 2 minutes, stirring gently.
- Add the garlic and cook for 30 seconds until fragrant. Stir in the rice, chicken stock (or water), soy sauce, and chili flakes. Cook for 4–5 minutes, stirring and pressing slightly so the rice heats through and begins to crisp.
- Return the charred pineapple to the skillet. Taste and season with salt as needed.
- Remove from heat and gently fold in the basil and half of the crispy wontons.
- Serve topped with the remaining wontons and additional basil if desired.