Description
This Thai Pineapple Fried Rice is a vibrant and flavorful dish featuring fragrant jasmine rice stir-fried with sweet pineapple chunks, crunchy cashews, fresh vegetables, and scrambled eggs. It combines savory soy sauce with aromatic garlic and ginger to create a perfect balance of sweet and salty flavors. Ideal for a quick and satisfying meal, this recipe brings a taste of Thailand to your home kitchen.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium red bell pepper, diced
- 4 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- ¼ cup (40 g) peas, fresh or frozen
Eggs and Oil
- 2 large eggs, beaten with a pinch of salt
- 2 tablespoons (30 ml) vegetable oil
Main Ingredients
- 3 cups (600 g) cooked jasmine rice, cold and one-day old
- 1 ½ tablespoons (22 ml) soy sauce
- 1 ½ cups (250 g) fresh pineapple chunks or canned, drained pineapple
- ½ cup (70 g) cashews, raw
Instructions
- Prepare Aromatics and Vegetables: Heat 2 tablespoons of vegetable oil in a 12-inch (30 cm) pan over medium heat. Add diced red bell peppers, the white parts of the green onions, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant and starting to soften.
- Cook the Eggs: Push the cooked vegetables to the sides of the pan creating a space in the center. Pour in the beaten eggs and let them cook without stirring for about 20 seconds until they start to set. Gently scramble the eggs with a spatula for about 30 seconds until soft but not fully cooked.
- Add and Stir-Fry the Rice: Add the cold cooked jasmine rice to the pan, breaking up any clumps. Pour in the soy sauce and stir-fry the mixture for about 3 minutes until the rice is heated through and evenly mixed.
- Add Pineapple, Cashews, and Peas: Add pineapple chunks, raw cashews, peas, and the green parts of the green onions. Stir and cook for 1-2 minutes until all ingredients are combined and heated through. Adjust seasoning with extra salt or soy sauce if needed.
- Finish and Serve: Remove the pan from heat. Serve immediately, optionally garnished with extra green onions or cashews for added flavor and crunch.
Notes
- Use day-old jasmine rice for best texture; freshly cooked rice may be too soft and sticky.
- If you prefer a spicier version, add chopped fresh chili or chili flakes while sautéing aromatics.
- You can substitute cashews with roasted peanuts if desired.
- To keep the dish vegetarian, ensure soy sauce is vegetarian-friendly.
- Leftovers can be refrigerated for up to 2 days and reheated on stovetop or microwave.
