This Thai pineapple fried rice is sweet and savory with the perfect amount of tropical flavor. Plus, it's one of those rare dishes that works great as both a side dish and a main dish. And it's so easy to make too. Just 5 steps and 15 minutes is all that's standing between you and this tasty rice recipe!
Table of Contents
Why You'll Love This Recipe
- The ingredients. All the ingredients used in this recipe are fresh, whole, and absolutely delicious when combined together. You might even have some of the ingredients in your pantry already!
- Surprisingly filling. This Thai pineapple fried rice is actually a filling meal. You can pair it as a side dish with Thai coconut lime chicken, or you can eat it alone. It's so delicious I always find myself eating it by the spoonful before I've even served it.
- Refreshing. Unlike typical fried rice recipes, this Thai fried rice is refreshing and light. It's combined with fresh bell peppers, peas, cashews, and of course, juicy, sweet pineapple chunks.
- Quick and easy. This pineapple fried rice recipe is so easy to make, and it takes no time or effort at all. Plus, there are ways to make it even quicker! Check out my pro tips below!
Ingredients
- Pineapple- chopped into small bite-sized pieces.
- Red bell pepper, diced- or any colored bell pepper.
- Frozen peas- fresh work too.
- Cashews- I usually leave them whole but feel free to chop yours into smaller pieces.
- Olive oil
- Soy sauce
- Jasmine or brown rice- have it cooked before you get started.
- Egg
- Green onions- I chop them and save the green part to garnish the rice with.
- Limes- this dish doesn't taste the same without it!
- Salt to taste
- Fresh chopped cilantro- an optional ingredient for garnish
Simple stuff, eh?!
How To Make Pineapple Fried Rice
Step 1: Cook the egg. Heat a large wok over medium-high heat. Add the 1 tablespoon olive oil, and fry the egg, stirring, until the eggs are scrambled and lightly set, for 1 minute. Transfer the egg to the bowl and set aside.
Step 2: Cook the veggies. Add a bit more olive oil to the wok and add the pineapple, peas, and bell pepper. Cook until the pineapple is caramelized on the edges, for 5 minutes. Then add green onions and cook for 30 seconds. Transfer the contents of the pan to your bowl of eggs.
Step 3: Combine rice. Reduce the heat, and add the remaining olive oil. Add the cooked rice and cashews, and cook until fragrant, about 5 minutes, stirring occasionally.
Step 4: Combine everything. Add the veggies and egg to the rice in the wok, and stir to combine, breaking up the scrambled egg with the spoon. Cook until everything is warmed through. Add the soy sauce, stir, and then remove from the heat.
Step 5: Serve. Squeeze the juice of ½ lime over the dish and stir to combine. Scoop the rice into the bowl or serving platter, and top with cilantro and chopped onions.
Additions and Substitutions
- My favorite rice to use in this recipe is jasmine rice. It has a subtle sweet flavor on its own, which enhances the sweet pineapple flavor perfectly.
- Fresh pineapple or canned pineapple will work in this recipe. You can even use crushed pineapple if you'd prefer not to go through the hassle of cutting it up.
- Make it sweet and spicy by adding in some red pepper flakes or any of your favorite spicy seasonings/sauces - like Sriracha.
- If you don't have a wok, a large nonstick frying pan will work just as well.
Frequently Asked Questions
How do I store leftover rice?
Store your leftover rice in an airtight container in the fridge for up to 4 days.
How do I reheat leftover pineapple rice?
Simply heat some oil in a skillet at medium heat and cook until heated through. For what it's worth, this pineapple fried rice reheats so well it's like you're eating it freshly cooked again.
How do I serve pineapple fried rice?
When I make this pineapple fried rice I usually just serve it in a bowl. However, if you used a fresh pineapple to make it, you can always hollow the 2 halves of the pineapple out and use those halves as makeshift bowls to serve the fried rice in. It takes a bit of extra work to serve it like this, but it definitely adds a bit of pizzaz to the dish.
More Rice Recipes
Pineapple Rice
This pineapple fried rice is sweet and savory with the perfect amount of tropical flavor. Plus, it's one of those rare dishes that works great as both a side dish and a main dish. And it's so easy to make too. Just 5 steps and 15 minutes is all that's standing between you and this tasty rice recipe!
Ingredients
- 1 ½ Cups chopped pineapple
- 1 Red bell pepper, diced
- 1 Cup peas, frozen
- ½ Cup cashews
- 3 Tablespoons olive oil
- 2 Tablespoons soy sauce
- 2 Cups cooked brown rice
- 1 Egg
- ¾ Cup green onions, chopped
- 2 Small limes
- Salt to taste
- Fresh coriander, for garnish
Instructions
- Heat the large wok over medium high heat. Add the 1 tablespoon olive oil, and fry the egg, stirring, until the egg are scrambled and lightly set, for 1 minute. Transfer the egg to the bowl and set aside.
- Add olive oil to the wok, and add the pineapple, peas and red pepper. Cook, until the pineapple is caramelized on the edges, for 5 minutes. Then add green onions and cook for 30 seconds. Transfer the contents of the pan to your bowl of eggs.
- Reduce the heat, and add the remaining olive oil. Add the cooked rice and cashews, and cook until fragrant for 5 minutes, stirring occasionally.
- Return the veggies to the rice, and stir to combine, breaking up the scrambled egg with the spoon. Cook until everything is warmed through.
- Add the soy sauce, stir, and then remove from the heat.
- Squeeze the juice of ½ lime over the dish and stir to combine.
- Scoop the rice into the bowl, or serving platter, top with cilantro and chopped onions.
Nutrition Information:
Yield:
4Serving Size:
1 CupAmount Per Serving: Calories: 408Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 47mgSodium: 718mgCarbohydrates: 50gFiber: 7gSugar: 12gProtein: 10g
Jon
This Thai pineapple fried rice totally hit the spot!