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Thai Pineapple Fried Rice

A vibrant and indulgent dish that combines sweet pineapple, fragrant jasmine rice, and colorful vegetables for a quick and healthy meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups jasmine rice, cooked and cooled The fragrant, fluffy foundation of your dish.
  • 1 cup pineapple chunks, fresh or canned Sweet bursts of tropical goodness.
  • 1/2 cup red bell pepper, diced A pop of color and crunch.
  • 1/2 cup green peas, fresh or frozen Bright, fresh flavors.
  • 1/4 cup onion, diced Sweet and aromatic.
  • 2 large eggs, beaten For richness and texture.
  • 1/4 cup cashews or peanuts Crunchy, nutty snacks.
  • 2 tablespoons soy sauce Adds savory depth.
  • 1 tablespoon fish sauce (optional) Adds umami flavor.
  • 1 tablespoon curry powder Infuses warmth into the dish.
  • 1 tablespoon vegetable oil For sautéing.
  • to taste salt and pepper Adjust to perfect the flavors.
  • to taste cilantro or additional green onions for garnish (optional) A finishing touch.

Method
 

Preparation
  1. Begin with cooked jasmine rice that has been cooled completely to ensure it's separated and fluffy.
  2. In a large skillet or wok, heat vegetable oil over medium heat. Add the diced onions and red bell pepper, sautéing until the onions are translucent.
  3. Push the veggies to one side of the skillet and pour in the beaten eggs to scramble.
  4. Once the eggs are fully cooked, mix them into the veggies.
  5. Add the cooked rice and stir to coat it in the veggies.
  6. Stir in the pineapple chunks, green peas, cashews, soy sauce, fish sauce, and curry powder, mixing well.
  7. Let it cook for another 3-5 minutes.
  8. Finish with a pinch of salt and pepper, then stir in the green onions.
  9. Serve hot, garnished with cilantro or green onions if desired.

Notes

For healthier alternatives, consider replacing jasmine rice with brown rice or using egg whites instead of whole eggs. Store leftovers by freezing in airtight containers.