I just whipped up a batch of Thai pineapple fried rice, and let me tell you, it’s like a tropical vacation in a bowl!
I love how this dish balances the familiar comfort of fried rice with the unexpected twist of juicy pineapple.
It’s my go-to when I’m craving something a little different but still want a satisfying, home-cooked feel.
Who says you need a plane ticket to experience a taste of Thailand?
Why You’ll Love This Thai Pineapple Fried Rice
Tropical Twist: This recipe transforms ordinary fried rice into an exotic culinary adventure, bringing the vibrant flavors of Thailand to your dinner table.
Versatile Meal: This dish can be easily adapted to suit various dietary preferences. Add chicken or shrimp, or make it vegetarian by omitting fish sauce.
Taste Sensation: The combination of sweet pineapple, savory cashews, and aromatic spices creates a tantalizing balance of flavors.
One-Pan Wonder: This entire meal comes together in a single wok or skillet, minimizing cleanup. It’s great for busy weeknights.
Ingredients
- Cooked Jasmine Rice: It’s a fluffy and aromatic base for the other ingredients.
- Fresh Pineapple: The star of the show. Juicy chunks add tropical sweetness to every bite.
- Large Eggs: Scrambled to perfection, they add protein and creaminess to this dish.
- Onion, Garlic, Ginger: The aromatic trio that sets the stage for the dish.
- Frozen Peas and Carrots: They bring a burst of sweetness and freshness.
- Roasted Cashews: They add a satisfying texture and flavor contrast.
- Green Onions: They bring a pop of color and a hint of oniony goodness.
- Curry Powder: The secret ingredient gives this dish its signature Thai flavor.
- Fish Sauce and Soy Sauce: The umami duo brings depth and savory goodness to the dish.
- Sugar, Salt, White Pepper: The seasoning trio adds a touch of sweetness, savory depth, and a hint of spice.
How to Make Thai Pineapple Fried Rice
Making this rice doesn’t require much effort at all!
1. Prepare the rice. If using day-old rice, break up any clumps with your hands. If using freshly cooked rice, spread it out on a tray to cool and dry out slightly.
2. Cook the eggs. Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until nearly set. Remove the eggs to a plate.
3. Saute the aromatics. Add the remaining 1 tbsp oil to the pan. Stir-fry the onion, garlic, and ginger for 1-2 minutes until fragrant.
4. Add the fruits and veggies. Add the pineapple, peas, and carrots. Stir-fry for another 2 minutes.
5. Combine. Add the rice, cashews, and green onions. Toss to combine.
6. Season the mixture. Sprinkle in the curry powder, fish sauce, soy sauce, sugar, white pepper, and salt. Stir-fry for 2-3 minutes, ensuring the rice is heated through, and the seasonings are evenly distributed.
7. Incorporate the eggs. Gently fold in the scrambled eggs. Taste and adjust seasonings if needed.
8. Serve. Serve hot, garnished with extra cashews and green onions if desired.
Tips for the Best Thai Pineapple Fried Rice
Follow these tips to ensure your rice is the best it can be.
- Keep it old and cold. Use day-old, refrigerated rice for best results so it comes out fluffier.
- Fresh is best. Use fresh, not canned pineapple for the best flavor and texture. Cut into small 1/2-inch pieces.
- Get toasty. Toast the cashews for extra nutty flavor. Unsalted cashews are best.
- Pack in some protein. Chicken, shrimp, pork, beef, or tofu can be added for a heartier meal. Cook the protein first and remove before frying the rice.
- Jazz it up. For a beautiful presentation, serve the fried rice in a hollowed-out pineapple half.
How to Store
If you have leftover rice, these tips will keep it nice and fresh.
To Store: Place cooled Thai Pineapple Fried Rice in an air-tight container. It can be kept in the refrigerator for up to 3-4 days.
To Freeze: Transfer cooled rice to a freezer-safe container or zip-top bag, removing as much air as possible. It can be frozen for up to 3 months.
To Reheat: Microwave the rice for 1-2 minutes, stirring halfway through. Or, reheat in a skillet over medium heat, stirring frequently until warmed through.
Thai Pineapple Fried Rice
4
servings10
minutes10
minutes403
kcalThis Thai pineapple fried rice is bursting with tropical flavor! The medley of rice, peas, carrots, pineapple, and cashews is a true taste explosion.
Ingredients
3 cups cooked jasmine rice, preferably day-old and refrigerated overnight
2 tbsp vegetable oil
2 large eggs, beaten
1/2 cup diced onion
2 cloves garlic, minced
1 tbsp minced ginger
1 cup diced fresh pineapple
1/2 cup frozen peas and carrots
1/2 cup roasted cashews
2 green onions, chopped
1 tsp curry powder
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
1/4 tsp white pepper
Salt to taste
Instructions
- If using day-old rice, break up any clumps with your hands. If using freshly cooked rice, spread it out on a tray to cool and dry out slightly.
- Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until nearly set. Transfer the eggs to a plate.
- Add the remaining 1 tbsp oil to the pan. Stir-fry the onion, garlic, and ginger for 1-2 minutes until fragrant.
- Add the pineapple, peas, and carrots. Stir-fry for another 2 minutes.
- Add the rice, cashews, and green onions. Toss to combine.
- Sprinkle in the curry powder, fish sauce, soy sauce, sugar, white pepper, and salt. Stir-fry for 2-3 minutes, ensuring the rice is heated through and the seasonings are evenly distributed.
- Gently fold in the scrambled eggs. Taste and adjust seasonings if needed.
- Serve hot, garnished with extra cashews and green onions if desired. For a special presentation, serve the fried rice in hollowed-out pineapple bowls.
