Thai Pineapple Fried Rice
Thai Pineapple Fried Rice is a vibrant and flavorful dish that balances sweet, savory, and spicy elements. Made with fragrant jasmine rice, juicy pineapple, crunchy cashews, and a mix of vegetables, this dish is packed with bold Thai flavors. It can be enjoyed as a vegetarian meal or with shrimp, chicken, or tofu for added protein. Traditionally served in a hollowed-out pineapple, it’s as visually stunning as it is delicious!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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
Heat vegetable oil in a large pan or wok over medium-high heat.
Add the beaten eggs and scramble until fully cooked, then remove from the pan and set aside.
In the same pan, sauté the diced onion for 1-2 minutes until softened, then add the minced garlic and ginger, cooking for another 30 seconds until fragrant.
Add the diced pineapple, peas, and carrots, and stir-fry for 1-2 minutes until heated through.
Increase the heat to high and add the day-old rice, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until the rice is evenly heated.
Add the curry powder, fish sauce, soy sauce, sugar, white pepper, and salt, stirring well to combine.
Return the cooked eggs, cashews, and chopped green onions to the pan, stirring to mix everything together.
For a special presentation, serve the fried rice in hollowed-out pineapple bowls. To do this, cut a ripe pineapple in half, scoop out the flesh, and use the hollowed-out shells as bowls to serve the rice.
Serve hot, garnished with extra cashews and green onions if desired.
Tips for the Best Thai Pineapple Fried Rice:
Use Day-Old Rice – Cold, leftover jasmine rice prevents mushiness and gives the best texture.
Fresh Pineapple for Best Flavor – While canned pineapple works, fresh adds extra sweetness and juiciness.
Toast the Cashews – Lightly toasting cashews enhances their crunch and nuttiness.
Cook Over High Heat – Stir-frying at high heat prevents sogginess and keeps the dish aromatic.
Don’t Overload with Sauce – A little soy sauce, fish sauce (if using), and curry powder go a long way in flavoring the rice without making it wet.
Customize Your Protein – Try shrimp, chicken, tofu, or even scrambled eggs for added texture and nutrients.
Nutritional Facts (Per Serving – Approx. 1 Cup)
(Values may vary based on ingredients and portion sizes.)
Calories: ~300-400 kcal
Protein: ~6-12g (depends on added protein)
Carbohydrates: ~50g
Fat: ~10-15g
Saturated Fat: ~2-4g
Cholesterol: ~0-50mg (if adding shrimp/chicken)
Fiber: ~3-5g
Sodium: ~500-800mg