Bagoong Pineapple Fried Rice
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 1tbsp canola oil
  • 3tbsp garlicminced
  • 1medium White Onionchopped small
  • 1/4cup Leeksfinely chopped white parts only
  • 2pcs green chiliesfinely chopped
  • 1cup canned pineapple chunks
  • 4tbsp fresh basil leaves roughly choppeddivided
  • 3tbsp bagoong
  • 1/4tsp knob turmeric
  • 2tsp thai sauce
  • 1tsp Salt
  • 2cups steamed short-grain white rice preferably a day old
  • 1 1/4cup pineapple juice
  1. Select [SAUTE] function on the Instant Pot. When HOT appears on the screen, heat the oil and saute white parts of leeks, onion, and the pineapple. Next add the turmeric and garlic. Saute until translucent. Add bagoong, fish sauce, salt, basil, and day-old rice. Mix well until all rice is evenly coated. Add the pineapple juice and mix again.
  2. Pressure cook the rice. Lock the lid into place. Select [PRESSURE COOK] , and adjust the pressure to High and the time to 3 minutes. Make sure the steam release knob is in the Sealed position. After cooking, naturally release the pressure for 3 minutes, then quick release any remaining pressure. Unlock and remove the lid.
  3. Let the rice cool for 15 minutes. Using a fork, fluff the rice. Serve hot.