Description
This vibrant Thai Pineapple Fried Rice is a deliciously sweet and savory dish featuring fresh pineapple chunks, crunchy cashews, and aromatic vegetables stir-fried with jasmine rice. Perfect as a quick, colorful meal, it combines the flavors of garlic, ginger, soy sauce, and eggs for an authentic Thai taste experience in just 23 minutes.
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 the diced red bell peppers, white parts of the green onions, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant and slightly softened.
- Cook the Eggs: Push the cooked vegetables to the sides of the pan, creating an empty space in the center. Pour in the beaten eggs and let cook without stirring for about 20 seconds until they begin to set. Gently scramble the eggs with a spatula, breaking them into small pieces 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 well. Cook together for about 3 minutes until the rice is heated through and evenly mixed with the aromatics.
- Add Pineapple, Cashews, and Peas: Add pineapple chunks, raw cashews, peas, and the green parts of the green onions. Stir everything together and cook for 1-2 minutes until warmed through and combined. Adjust seasoning with salt or extra soy sauce if desired.
- Finish and Serve: Remove the pan from heat. Serve the fried rice immediately, garnished with extra green onions or cashews if preferred.
Notes
- Use cold, day-old rice for best texture to avoid mushiness.
- Raw cashews add crunch and a slightly nutty flavor; you can toast them lightly if preferred.
- Adjust soy sauce to taste for sodium preference.
- For a vegetarian or vegan option, omit eggs or substitute with scrambled tofu.
- Fresh pineapple offers the best flavor, but canned drained pineapple works well as a substitute.
