Description
This Pineapple Fried Rice is a vibrant and flavorful Thai-inspired dish combining jasmine rice, fresh pineapple, vegetables, and cashews, stir-fried with aromatic spices and sauces. Perfect for a quick weeknight dinner or an impressive side dish, it offers a delightful balance of sweet, savory, and tangy flavors with a satisfying crunch.
Ingredients
Scale
Oils & Sauces
- 2 tablespoons sesame oil (divided)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
Produce
- 2 teaspoons minced garlic
- ½ cup diced yellow onion
- 1 red bell pepper, diced
- 1 cup diced fresh pineapple (or canned, drained well)
- ½ cup frozen peas
- 2 green onions, sliced
- Lime wedges & cilantro (for serving)
Proteins
- 2 large eggs, lightly beaten
Pantry & Spices
- 3 cups cold cooked jasmine rice (day-old is best)
- ½ teaspoon curry powder
- ½ teaspoon granulated sugar
- ½ cup roasted cashews (unsalted)
Instructions
- Prepare Ingredients: Make sure all ingredients are chopped, measured, and ready to use before starting to cook. This includes dicing the onion, bell pepper, and pineapple, slicing the green onions, and beating the eggs.
- Heat Sesame Oil and Cook Eggs: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove and set aside.
- Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of sesame oil to the skillet. Sauté the minced garlic and diced onion until fragrant and translucent, about 2-3 minutes. Then, add the diced red bell pepper and cook for another 2 minutes.
- Add Pineapple and Spices: Stir in the diced pineapple and cook for 1-2 minutes until warmed through. Sprinkle in the curry powder and granulated sugar, stirring to evenly coat the ingredients.
- Incorporate Rice and Sauces: Add the cold cooked jasmine rice to the skillet, breaking up any clumps with a spatula. Pour in the low-sodium soy sauce and fish sauce, stirring well to combine all flavors.
- Add Peas, Cashews, and Eggs: Mix in the frozen peas, roasted cashews, and the scrambled eggs. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through.
- Finish and Garnish: Remove from heat and stir in the sliced green onions. Serve the pineapple fried rice hot, garnished with fresh cilantro and lime wedges on the side for an extra burst of flavor.
Notes
- For best results, use day-old jasmine rice to prevent sogginess and achieve the ideal fried rice texture.
- You can substitute cashews with roasted peanuts or almonds if preferred.
- Adjust soy sauce and fish sauce to taste, especially if you prefer a less salty dish.
- For a vegan version, omit eggs and fish sauce; use soy sauce or tamari instead.
- Add cooked shrimp, chicken, or tofu for a protein boost.
