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Thai Pineapple Fried Rice Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 4 cups cooked cold jasmine rice
  • 2 cups pineapple chunks
  • 2 eggs
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • ½ cup peas
  • ½ cup roasted cashews
  • 3 green onions
  • 2 tablespoons oil
Sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon oyster sauce (optional)
  • 1 teaspoon curry powder
  • 1 teaspoon lime juice

Method
 

  1. Step 1: Prep Everything First
    This recipe moves fast.
    Chop vegetables. Mix the sauce. Beat the eggs. Measure the rice.
    Once the pan is hot, you won’t want to stop and search for soy sauce.
    (We’ve all done it.)
  2. Step 2: Cook The Eggs
    Heat oil in a large skillet or wok.
    Add eggs.
    Scramble until just set, then remove and set aside.
    Soft eggs work better here than dry eggs.
  3. Step 3: Cook Aromatics
    Add a bit more oil.
    Cook onion, garlic, and bell pepper for about 2–3 minutes until fragrant.
    That smell? That’s where dinner starts becoming exciting.
  4. Step 4: Add The Rice
    Now add the cold rice.
    Break up any clumps.
    Stir-fry over medium-high heat for 3–4 minutes so some grains get lightly toasted.
    Don’t rush this part.
    This is where fried rice starts tasting like fried rice.
  5. Step 5: Add Sauce And Pineapple
    Pour in the sauce.
    Toss well.
    Add pineapple, peas, cooked egg, and cashews.
    Cook another 2 minutes.
    You want the pineapple warmed—not collapsed.
    There’s a difference.
  6. Step 6: Finish And Serve
    Add green onions.
    Squeeze lime over the top.
    Taste and adjust.
    More fish sauce? Fine.
    More lime? Even better.
    Serve immediately.
    Or go dramatic and pile it into a hollowed-out pineapple half. Totally optional. Slightly ridiculous. Also very fun.