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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.

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

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

Find it online: https://thefamilycooking.com/thai-pineapple-fried-rice-2/