Thai Pineapple Fried Rice

Why You’ll Love This Recipe

I love this recipe because it transforms leftover rice into a flavorful meal in about 30 minutes. Pineapple provides little bursts of sweetness, while soy sauce, curry powder, garlic, and green onions keep the dish savory and aromatic.

I also like how easily I can adapt it. I can serve it as a vegetarian main dish, add chicken or shrimp, increase the vegetables, or adjust the chile level. For a restaurant-style presentation, I sometimes serve the finished rice inside a hollowed-out pineapple half.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups cooked jasmine rice, chilled
• 2 cups fresh pineapple chunks
• 2 large eggs, lightly beaten
• 1 small onion, diced
• 1 small red bell pepper, diced
• 1/2 cup frozen peas, thawed
• 1/2 cup diced carrots
• 3 cloves garlic, minced
• 3 green onions, sliced
• 1/2 cup roasted unsalted cashews
• 3 tablespoons neutral cooking oil
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce or additional soy sauce
• 1 teaspoon curry powder
• 1/2 teaspoon ground white pepper
• 1 teaspoon sugar, optional
• 1 small red chile, thinly sliced, optional
• 1 tablespoon fresh lime juice
• Fresh cilantro for serving, optional
• Lime wedges for serving, optional

Directions

1. I start with cold cooked jasmine rice. If the grains have stuck together in the refrigerator, I gently separate them with my hands or a fork before cooking.
2. I heat a large wok or skillet over medium-high to high heat. Once it’s hot, I add about 1 tablespoon of oil.
3. I pour in the beaten eggs and quickly scramble them until they’re just cooked. I transfer the eggs to a plate and set them aside.
4. I add another tablespoon of oil to the wok, followed by the onion and carrots. I stir-fry them for about 2–3 minutes before adding the bell pepper and garlic.
5. I add the pineapple chunks and cook them for another 2 minutes. I like letting some of the pineapple make direct contact with the hot wok so it develops a little caramelization.
6. I increase the heat if necessary, add the remaining oil, and then add the chilled jasmine rice.
7. I stir-fry the rice for several minutes, tossing frequently and breaking apart any remaining clumps. I try not to overcrowd or constantly stir the rice because I want some grains to toast slightly.
8. I sprinkle the curry powder and white pepper over the rice. I add the soy sauce, fish sauce, and optional sugar, tossing everything until the rice is evenly seasoned.
9. I add the peas, cooked eggs, cashews, green onions, and optional sliced chile.
10. I stir-fry everything for another 1–2 minutes, just until the peas are hot and all the ingredients are evenly distributed.
11. I remove the wok from the heat and add fresh lime juice. I taste the rice and adjust the soy sauce, lime juice, or chile if needed.
12. I serve my Thai Pineapple Fried Rice immediately with cilantro and lime wedges if desired.

Servings and Timing

I get approximately 4 generous servings from this recipe.

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: About 30 minutes
• Servings: 4

Variations

Thai Pineapple Fried Rice With Chicken

I add about 1 pound of thinly sliced or diced boneless chicken. I cook the chicken first until it reaches a safe internal temperature, transfer it from the wok, and return it near the end of cooking.

Thai Pineapple Fried Rice With Shrimp

I cook peeled and deveined shrimp in a little oil before preparing the vegetables. Once the shrimp are opaque and cooked through, I remove them and add them back to the rice toward the end so they don’t overcook.

Vegetarian Pineapple Fried Rice

I leave out the fish sauce and use additional soy sauce or a vegetarian seasoning sauce instead. I can also add tofu for a more substantial meatless version.

Spicy Pineapple Fried Rice

I add fresh Thai chiles, chile flakes, or my preferred chile sauce. I start with a small amount and add more until the heat reaches the level I like.

Extra-Vegetable Pineapple Fried Rice

I add vegetables such as broccoli, mushrooms, corn, snap peas, or zucchini. I cut everything into relatively small pieces so the vegetables cook quickly in the hot wok.

Storage/Reheating

I cool leftover Thai Pineapple Fried Rice promptly and transfer it to an airtight container. I refrigerate it and use it within 3–4 days.

When reheating, I make sure the rice becomes steaming hot throughout. I like reheating it in a hot skillet or wok with a small splash of oil because this helps restore some of the original fried-rice texture.

I can also microwave individual portions. I cover the rice loosely and heat it until thoroughly hot, stirring partway through so it reheats evenly.

If I want to freeze leftovers, I cool them promptly and place them in a freezer-safe container. I can freeze the fried rice for about 1–2 months for the best quality, although I find the pineapple and vegetables have their best texture when the dish is fresh.

FAQs

Why is cold rice better for Thai Pineapple Fried Rice?

I prefer cold, previously cooked rice because the grains are firmer and drier than freshly cooked rice. This helps me separate and fry the grains instead of ending up with soft, sticky fried rice.

Can I use canned pineapple instead of fresh pineapple?

Yes. I can use canned pineapple chunks when fresh pineapple isn’t available. I drain them very thoroughly and pat them dry before cooking because excess pineapple juice can make my fried rice wet.

What type of rice works best for Thai Pineapple Fried Rice?

I prefer jasmine rice because its fragrant flavor works particularly well with Thai-inspired seasonings. Long-grain white rice also works when jasmine rice isn’t available.

How do I keep my pineapple fried rice from becoming soggy?

I start with chilled rice, drain the pineapple well, use a large hot wok, and avoid overcrowding the pan. I also add liquid seasonings in controlled amounts rather than pouring in too much sauce.

Can I make Thai Pineapple Fried Rice without fish sauce?

Yes. I can leave out the fish sauce and replace it with additional soy sauce or a vegetarian alternative. The flavor will be slightly different, but I can still make a delicious sweet-and-savory pineapple fried rice.

Conclusion

Thai Pineapple Fried Rice is one of my favorite ways to turn chilled rice into a colorful meal packed with contrasting flavors and textures. I love the combination of sweet pineapple, savory seasonings, crisp vegetables, tender eggs, and crunchy cashews.

Thai Pineapple Fried Rice

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Thai Pineapple Fried Rice combines chilled jasmine rice with caramelized pineapple, colorful vegetables, eggs, crunchy cashews, and savory Thai-inspired seasonings. This sweet-and-savory meal comes together in about 30 minutes and is perfect for using leftover rice.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir Fry
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

• 4 cups cooked jasmine rice, chilled
• 2 cups fresh pineapple chunks
• 2 large eggs, lightly beaten
• 1 small onion, diced
• 1 small red bell pepper, diced
• 1/2 cup frozen peas, thawed
• 1/2 cup diced carrots
• 3 cloves garlic, minced
• 3 green onions, sliced
• 1/2 cup roasted unsalted cashews
• 3 tablespoons neutral cooking oil
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce or additional soy sauce
• 1 teaspoon curry powder
• 1/2 teaspoon ground white pepper
• 1 teaspoon sugar, optional
• 1 small red chile, thinly sliced, optional
• 1 tablespoon fresh lime juice
• Fresh cilantro for serving, optional
• Lime wedges for serving, optional

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Instructions

1. Start with cold cooked jasmine rice. Separate any clumps gently with your hands or a fork before cooking.
2. Heat a large wok or skillet over medium-high to high heat. Once hot, add about 1 tablespoon of the oil.
3. Pour in the beaten eggs and quickly scramble until just cooked. Transfer the eggs to a plate and set aside.
4. Add another tablespoon of oil to the wok. Add the onion and carrots and stir-fry for 2–3 minutes, then add the bell pepper and garlic.
5. Add the pineapple chunks and cook for about 2 minutes, allowing some pieces to make direct contact with the hot wok and lightly caramelize.
6. Increase the heat if needed, add the remaining oil, and add the chilled jasmine rice.
7. Stir-fry for several minutes, tossing frequently and breaking apart remaining clumps. Allow some of the rice to toast lightly.
8. Sprinkle the curry powder and white pepper over the rice. Add the soy sauce, fish sauce, and optional sugar, then toss until evenly seasoned.
9. Add the peas, cooked eggs, cashews, green onions, and optional sliced chile.
10. Stir-fry for another 1–2 minutes, until the peas are hot and all the ingredients are evenly distributed.
11. Remove from the heat and stir in the fresh lime juice. Taste and adjust the soy sauce, lime juice, or chile as desired.
12. Serve immediately with fresh cilantro and lime wedges if desired.

Notes

• Cold, previously cooked jasmine rice works best because its firmer, drier grains fry without becoming overly soft or sticky.
• Canned pineapple can replace fresh pineapple. Drain and pat it thoroughly dry before cooking to prevent soggy fried rice.
• For chicken pineapple fried rice, cook about 1 pound diced or thinly sliced boneless chicken until safely cooked through, remove it from the wok, and return it near the end.
• For a shrimp variation, cook peeled and deveined shrimp first, remove them once cooked through, and return them near the end to prevent overcooking.
• For a vegetarian version, omit the fish sauce and replace it with additional soy sauce or vegetarian seasoning sauce. Tofu can also be added.
• For additional heat, add Thai chiles, chile flakes, or chile sauce to taste.
• Broccoli, mushrooms, corn, snap peas, or zucchini can be added for extra vegetables.
• Store cooled leftovers promptly in an airtight container in the refrigerator for up to 3–4 days.
• Reheat in a hot skillet or wok with a small amount of oil until steaming hot throughout, or microwave individual portions until thoroughly heated.
• Fried rice can be frozen in a freezer-safe container for about 1–2 months for best quality.

Nutrition

• Serving Size: 1/4 recipe
• Calories: 610 kcal
• Sugar: 14 g
• Sodium: 930 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 91 g
• Fiber: 6 g
• Protein: 15 g
• Cholesterol: 95 mg