Description
This Pineapple Fried Rice recipe is a vibrant, flavorful dish combining sweet pineapple, savory seasonings, and crunchy cashews for a delightful and easy-to-make meal perfect for lunch or dinner. Using day-old jasmine rice ensures the best texture, while the blend of soy sauce, fish sauce, and curry powder brings a wonderful depth of flavor to this classic Thai-inspired fried rice.
Ingredients
Scale
Frying Ingredients
- 2 tablespoons sesame oil (divided)
- 2 large eggs (lightly beaten)
- 2 teaspoons minced garlic
- ½ cup diced yellow onion
- 1 red bell pepper (diced)
- 1 cup diced fresh pineapple (or canned, drained well)
- 3 cups cold cooked jasmine rice (day-old is best)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- ½ teaspoon curry powder
- ½ teaspoon granulated sugar
- ½ cup frozen peas
- ½ cup roasted cashews (unsalted)
- 2 green onions (sliced)
For Serving
- Lime wedges
- Cilantro
Instructions
- Prepare the Eggs: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble until just cooked. Remove the eggs from the pan 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. Add the diced red bell pepper and cook for another 2 minutes until softened.
- Add Pineapple and Rice: Stir in the diced pineapple and cook for 2 minutes to release its juice and caramelize slightly. Add the cold jasmine rice, breaking up any clumps with a spatula, and toss to combine all ingredients well over medium-high heat.
- Season the Rice: Sprinkle in the low-sodium soy sauce, fish sauce, curry powder, and granulated sugar. Mix thoroughly to evenly coat the rice and vegetables with the seasoning.
- Mix in Peas, Cashews, and Eggs: Fold in the frozen peas and roasted cashews, and continue to cook for 2-3 minutes until the peas are warmed through. Add the scrambled eggs back into the pan and gently combine.
- Garnish and Serve: Remove from heat and stir in sliced green onions. Serve the pineapple fried rice warm, garnished with fresh cilantro and lime wedges to squeeze over the top for a bright finish.
Notes
- Using day-old rice helps prevent the fried rice from becoming mushy by reducing moisture content.
- If fresh pineapple is not available, well-drained canned pineapple can be used as a substitute.
- For a vegetarian version, substitute fish sauce with soy sauce or tamari.
- Add protein like shrimp, chicken, or tofu to make it a complete meal.
- Adjust the amount of curry powder to your taste preference for spice level.
