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Pineapple Fried Rice

with bacon, cashews & Thai basil

  • 4-6 Servings
  • 30-40 minutes
  • Suggested Pairing: Try with a full bodied Chardonnay


  • ¾ lb. of Applewood Bacon Slab, cut into large ½ in. chunks (Superior Foods Featured Item: #91312 – Louie’s Meats)
  • 1 ½ cups Pineapple Chunks, divided (Superior Foods Featured Item: #140433 – Garden Cut)
  • ½ medium onion, finely diced
  • 3 garlic cloves, minced
  • 2 in. piece of ginger, minced
  • 1 green onion bunch, white and pale-green parts only, sliced into ½ in. pieces
  • ½ cup snap peas, cut on bias
  • 4 cups of day-old cooked rice
  • 3 Tbsp But-R-Like (Superior Foods Featured Item: #90804 – ZFS)
  • ½ cup cashews, toasted and roughly chopped
  • 1 cup chopped thai basil
  • Pineapple Sriracha (Note tips)


  1. In a large frying pan or wok, cook the bacon over medium-high heat, stirring occasionally, until the fat has rendered and the bacon is crisp, 8 minutes. Increase heat to high and add 1 cup of pineapple chunks and cook until some color and caramelization shows. If more fat is needed add a little vegetable oil. Add onion, garlic, and ginger, and cook until aromatic, 1 to 2 minutes.
  2. Add the rice, green onion, and snap peas, and cook, tossing frequently until heated through and coated in fat, 4 to 5 minutes. Season with salt to taste. Reduce the heat to medium low and flatten the rice with your spatula. Cook until the rice forms a crust on the bottom of the pan, 4 to 5 minutes. Repeat flattening until desired crisp is reached.
  3. Add But-R-Like, cashews, and thai basil. Mix throughout to incorporate. Finish with sliced scallion tops and pineapple sriracha, and serve.


To make the pineapple sriracha blend ½ cup of pineapple chunks with ¼ cup of sriracha. Use small amounts of water to thin out as desired.