Thai Pineapple Fried Rice Recipe
There’s something extra special about Thai Pineapple Fried Rice—the way the sweet pineapple mingles with savory spices and crunchy vegetables transports you straight to a sun-drenched beachside eatery. In under thirty minutes, you’ll whip up a vibrant main course that dazzles on any table, whether it’s a weeknight dinner or the centerpiece of a festive gathering. What makes this fried rice truly unforgettable is not just its beautiful colors and enticing aroma, but how each bite is a perfect balance of sweet, salty, and a gentle curry warmth, tucked around fluffy jasmine rice. Let’s get ready to make magic in your own kitchen!
Ingredients You’ll Need
Making Thai Pineapple Fried Rice is wonderfully straightforward, and every ingredient carries its own burst of flavor or color. From the creamy eggs to the golden pineapple and fresh green onions, each one adds its own little twist, coming together for a dish that’s as beautiful as it is delicious.
- Vegetable oil: Helps everything sauté smoothly and gives your fried rice that classic takeout “wok hei” vibe.
- Eggs, lightly beaten: Add richness and texture—plus, well-scrambled eggs are little golden treasures in every bite.
- Cooked jasmine rice (preferably day-old): Day-old rice stays firmer and doesn’t clump, giving you restaurant-style results.
- Diced pineapple (fresh or canned, drained): Brings juicy sweetness and a pop of tropical flavor—fresh is best, but canned works, too!
- Diced red bell pepper: For a hint of sweetness and a beautiful color contrast.
- Frozen peas and carrots, thawed: Classic fried rice veggies that add crunch and color with zero effort.
- Chopped green onions: Offer a punch of freshness and mild onion flavor that brightens the whole dish.
- Garlic, minced: Elevates the aroma and helps meld the savory flavors together.
- Soy sauce: Provides salty depth—choose low-sodium if you prefer.
- Fish sauce: Just a splash gives that signature Thai umami; use a vegetarian substitute if needed.
- Curry powder: Lends a subtle warmth and that gorgeous golden hue.
- White sugar: Balances the savory and tart elements—trust me, a pinch goes a long way.
- Ground black pepper: Adds earthy spice without overpowering the other flavors.
- Roasted cashews: Toss in for crunch and a toasty, buttery note that’s utterly addictive.
- Optional chopped cilantro and lime wedges: Deliver a zesty, herbal lift for the perfect finishing touch.
How to Make Thai Pineapple Fried Rice
Step 1: Scramble the Eggs
Start by heating your vegetable oil in a large skillet or wok on medium-high until it shimmers. Pour in the lightly beaten eggs and use a spatula to scramble them gently. You want them just set, soft, and fluffy. Once the eggs are cooked through, push them over to one side of the pan—this sets the stage for layering all your flavors.
Step 2: Sauté Garlic and Veggies
Add the minced garlic to the pan, letting it sizzle next to the eggs for about 30 seconds. The garlic should be aromatic but not browned. Next, toss in the diced red bell pepper, thawed peas and carrots, and the pineapple. Give everything a good stir and let it cook for 2 to 3 minutes until the veggies are starting to soften and the pineapple releases its fragrance.
Step 3: Add the Rice
It’s time for the star of the show—your day-old jasmine rice. Break up any clumps and mix it directly into the skillet, combining it with the sautéed veggies and eggs. Stir everything together, making sure the rice gets evenly heated and separated. The key here is to toss, not mash!
Step 4: Season and Stir-Fry
Pour in the soy sauce, fish sauce, curry powder, sugar, and freshly ground black pepper. Stir-fry for about 4 to 5 minutes; keep things moving so every grain of rice picks up that beautiful golden color and absorbs the seasonings. The aroma at this point? Absolutely mouthwatering!
Step 5: Finish with Cashews and Green Onions
Add the chopped green onions and roasted cashews, giving the rice a final toss. These last additions bring crunch and a pop of freshness that ties the whole dish together. Remove from heat and—if you like—top with chopped cilantro and juicy lime wedges before serving piping hot.
How to Serve Thai Pineapple Fried Rice
Garnishes
Go bold with garnishes! Chopped cilantro and a generous squeeze of lime bring brightness and a final flourish. You can even sprinkle on extra roasted cashews for extra crunch or dust a little red chili flake if you like a kick. A sprig of fresh basil is another wonderful, aromatic touch.
Side Dishes
Thai Pineapple Fried Rice shines as a standalone meal, but pairs beautifully with sides like Thai spring rolls, crisp cucumber salad, or a light papaya salad. For heartier fare, serve it alongside chicken satay or crispy tofu for a well-rounded feast full of Thai flavors.
Creative Ways to Present
Take presentation up a notch by serving your fried rice directly in a hollowed-out pineapple half—it’s a show-stopping centerpiece that never fails to delight! Alternatively, use small bowls for individual servings, or pack the rice tightly into ramekins and unmold onto plates for pretty rice domes topped with extra herbs.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Pineapple Fried Rice keeps well in the refrigerator for up to three days. Store it in an airtight container to retain the texture and keep those fresh, bright flavors intact.
Freezing
If you want to freeze Thai Pineapple Fried Rice, let it cool completely, then transfer to a freezer-safe bag or container. It will keep for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
For the best texture, reheat the fried rice in a skillet over medium heat with a tiny splash of water to loosen things up. Stir frequently and heat just until everything is warmed through. If you’re short on time, the microwave works as well—just cover the dish to prevent it from drying out.
FAQs
Can I use freshly cooked rice instead of day-old rice?
For best texture, use day-old rice because it dries out slightly in the fridge, which helps prevent your fried rice from getting mushy. If you only have freshly cooked rice, let it cool to room temperature and spread it out on a tray to dry before using.
What protein can I add to Thai Pineapple Fried Rice?
Feel free to toss in cooked shrimp, diced chicken, tofu, or even a handful of edamame for more protein. Simply add your choice after the vegetables and before mixing in the rice, giving it a minute or two to heat through.
Is there a vegetarian version of this recipe?
Absolutely! Just skip the fish sauce and add an extra tablespoon of soy sauce or a vegan fish sauce alternative instead. The dish stays totally delicious and retains those crave-worthy Thai flavors.
Can I use brown rice or cauliflower rice?
Yes, you can! Brown rice makes it a bit heartier and nuttier, while cauliflower rice delivers a lighter, grain-free version. Both absorb the seasoning well, just keep an eye on cooking times so nothing gets soggy.
How do I make it spicier?
Amp up the heat by adding thinly sliced Thai chilies, a sprinkle of chili flakes, or a spoonful of chili paste while stir-frying. You could also serve it with your favorite hot sauce on the side so everyone can customize the spice level.
Final Thoughts
If you’re searching for a recipe that’s as joyful to make as it is to eat, Thai Pineapple Fried Rice truly delivers. With its lively colors, balanced flavors, and limitless possibilities for customization, this dish is perfect for any night of the week or celebratory meal. I can’t wait for you to give it a try and see just how irresistible homemade fried rice can be!
Print
Thai Pineapple Fried Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Thai Pineapple Fried Rice is a delightful and colorful dish that brings a taste of Thailand to your table. Packed with sweet pineapple, savory vegetables, and aromatic spices, it’s a perfect balance of flavors. This easy stir-fry is a great way to use up leftover rice and can be customized to suit your taste preferences.
Ingredients
For the Fried Rice:
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 3 cups cooked jasmine rice (preferably day-old)
- 1 cup diced pineapple (fresh or canned, drained)
- 1/2 cup diced red bell pepper
- 1/2 cup frozen peas and carrots, thawed
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon curry powder
- 1/2 teaspoon white sugar
- 1/4 teaspoon ground black pepper
- 1/4 cup roasted cashews
Optional for Serving:
- Chopped cilantro
- Lime wedges
Instructions
- Heat the oil: In a large skillet or wok over medium-high heat, add the oil.
- Scramble the eggs: Add the beaten eggs and scramble until just set, then push them to one side of the pan.
- Sauté aromatics: Add garlic and sauté for 30 seconds until fragrant.
- Add vegetables and pineapple: Stir in the bell pepper, peas and carrots, and pineapple. Cook until the vegetables begin to soften.
- Stir in rice and seasonings: Add the rice and mix everything together. Pour in soy sauce, fish sauce, curry powder, sugar, and pepper. Stir-fry until heated through.
- Finish and serve: Add green onions and cashews, mix well. Garnish with cilantro and serve hot with lime wedges.
Notes
- For a vegetarian version, omit fish sauce and use extra soy sauce or a vegan alternative.
- Leftover rice works best as it stays firmer when stir-fried.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 9 g
- Sodium: 710 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg
