A Delicious Dish with Trevor Lui

“When my grandfather came over (from Hong Kong), he was a master Chef there, so I knew a lot about being in the kitchen because I grew up running around in the kitchen as a kid, watching Leafs games and packing the take-out.” – Trevor Lui

It’s important to share stories, traditions and food from our diverse cultures. Trevor chooses canola oil for his fryer and wok because it can take the heat. Learn more and cook-along below.

Learn more: Beyond the Wok with Chef Trevor Lui

Cook along!

Pineapple adds a lovely sweet flavour to this delightful dish. Chili oil provides a kick while cilantro gives this a wonderful fresh flavour.  Prepare the rice a day ahead to keep the rice grains intact while frying. Sub cilantro for parsley if desired. Recipe courtesy of Chef Trevor Lui. 

Pineapple Fried Rice | www.canolaeatwell.com

Pineapple Fried Rice

Makes 2 main-course servings



3 cups of cooked jasmine rice (day-old preferred)
1/3 cup of peas
1/3 cup chopped red onions
1/3 cup of chopped green onions
1/4 cup of fresh cubed pineapple
1/2 cored pineapple cut lengthwise, top intact
3/4 cup of diced leftover glazed cooked ham
1 egg
6 Tbsp of canola oil, divided
1/4 tsp of salt
black pepper to taste


3 sprigs of cilantro
1 side ramekin chilli oil of choice



  1. To prepare pineapple, cut a full pineapple lengthwise, keeping the pineapple crown intact.
  2. With paring knife, remove pineapple fruit from one pineapple half and cut in cubes. Set aside.
  3. Wipe and pat dry carved out pineapple half. Reserve the other half for another use.

Cooking Rice and Finishing

  1. In a non-stick pan over medium-high heat, add 3 Tbsp canola oil. Once oil is hot, add egg and scramble. Remove from pan once cooked. Chop egg and set aside.
  2. In a wok or deep pan, heat remaining 3 Tbsp of canola oil over medium-high heat. Add peas, red and green onion, and pineapple and cook until translucent.
  3. Add diced cooked ham to vegetable mixture and stir for 2 minutes.
  4. Add cooked rice, fold constantly and stir ensuring rice does not stick to wok. Sprinkle a few dashes of water into rice to hydrate and loosen clumping.
  5. Add chopped egg to wok, fold in and mix. Season with salt and pepper.
  6. Remove when cooked thoroughly and to desired hot temperature.
  7. Transfer to prepared pineapple half.  Garnish with cilantro and serve with chilli oil.

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