Thai Pineapple Fried Rice

Why You’ll Love This Recipe

• Sweet and savory balance: Pineapple adds a refreshing sweetness to the savory fried rice.

• Easy to customize: Add chicken, shrimp, tofu, or keep it vegetarian.

• Quick and satisfying: Ready in about 30 minutes with simple ingredients.

• Packed with texture: Crunchy cashews and fresh herbs elevate the dish.

• Authentic Thai flavors: Use traditional seasonings for a genuine taste.

Ingredients

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

• Cooked jasmine rice (preferably day-old)

• Pineapple chunks (fresh or canned, drained)

• Onion (chopped)

• Garlic (minced)

• Eggs

• Green peas or mixed vegetables

• Soy sauce or tamari

• Fish sauce (optional)

• Curry powder

• Brown sugar

• Green onions (sliced)

• Fresh cilantro (chopped)

• Roasted cashews

• Vegetable oil or sesame oil

• Lime wedges (for serving)

Directions

1. Prepare ingredients: Chop onions, mince garlic, and slice green onions.

2. Cook eggs: Heat oil in a wok or large skillet over medium-high heat. Scramble eggs until just set, then remove and set aside.

3. Sauté aromatics: Add more oil if needed, sauté onions and garlic until fragrant.

4. Add vegetables and pineapple: Stir in peas and pineapple chunks; cook for 2-3 minutes.

5. Add rice and seasonings: Add cooked rice, soy sauce, fish sauce (if using), curry powder, and brown sugar. Stir-fry until rice is heated through and well coated.

6. Return eggs and finish: Add scrambled eggs back to the pan, mix thoroughly.

7. Garnish and serve: Top with green onions, cilantro, and roasted cashews. Serve with lime wedges.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Protein options: Add cooked chicken, shrimp, tofu,

• Vegetable swaps: Use bell peppers, carrots, or snap peas.

• Spicy kick: Add chopped fresh chili or chili flakes.

• Vegan version: Omit fish sauce and use tamari.

• Nut alternatives: Use peanuts or almonds instead of cashews.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet or microwave until warmed through.

• Freezing: Freeze cooked fried rice for up to 1 month; thaw before reheating.

FAQs

Can I use freshly cooked rice?

Day-old rice is best as it’s drier and prevents sogginess.

What if I don’t have curry powder?

Use a mix of turmeric, cumin, and coriander as a substitute.

Is fish sauce necessary?

It adds umami but can be omitted or replaced with soy sauce.

Can I make this gluten-free?

Use gluten-free soy sauce or tamari and check other ingredients.

How spicy is this dish?

Mild by default; adjust spice with chili peppers.

Can I prepare ingredients ahead?

Yes, chop veggies and cook rice in advance.

How do I prevent rice from sticking?

Use oil and stir-fry on high heat; avoid overcrowding the pan.

What sides go well with this dish?

Serve with spring rolls or a light cucumber salad.

Can I use frozen pineapple?

Yes, thaw and drain before using.

Is this recipe kid-friendly?

Yes, mild flavors can be enjoyed by all ages.

Conclusion

Thai Pineapple Fried Rice is a deliciously sweet and savory dish that’s easy to make and packed with vibrant flavors and textures. Whether for a quick family dinner or entertaining guests, this classic Thai-inspired recipe is sure to impress and satisfy.