Description
A vibrant and flavorful Thai-inspired Pineapple Fried Rice featuring sweet pineapple, colorful vegetables, scrambled eggs, and aromatic spices. This dish combines the perfect balance of sweet, savory, and tangy notes, making it an easy and satisfying main course that can be customized with your choice of protein or served in a pineapple bowl for an impressive presentation.
Ingredients
Scale
Vegetables & Fruits
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced pineapple (fresh or canned, drained)
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 1/4 cup chopped green onions
Proteins
- 2 eggs, lightly beaten
- Optional: cooked shrimp, chicken, or tofu for extra protein
Pantry & Seasonings
- 2 tablespoons vegetable oil
- 3 cups cold cooked jasmine rice
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon curry powder
- 1/4 teaspoon black pepper
- 1/4 cup roasted cashews (optional)
Garnishes
- Lime wedges
- Fresh cilantro
Instructions
- Scramble the eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the lightly beaten eggs and scramble until fully cooked. Remove the scrambled eggs from the pan and set aside.
- Sauté aromatics and vegetables: Add the remaining tablespoon of oil to the same pan. Sauté the finely chopped onion for 2–3 minutes until softened. Stir in minced garlic, diced carrots, and pineapple, cooking for an additional 3–4 minutes until the pineapple begins to caramelize.
- Add peas and rice: Mix in the frozen peas followed by the cold cooked jasmine rice, breaking apart any clumps with a spatula. Stir to combine thoroughly.
- Season the rice: Add soy sauce, fish sauce if using, curry powder, and black pepper. Toss everything together to ensure the rice and vegetables are evenly coated and heated through, about 3–5 minutes.
- Finish the dish: Return the scrambled eggs to the pan and stir in chopped green onions and roasted cashews if using. Mix well and remove from heat.
- Serve: Plate the fried rice while hot and garnish with fresh cilantro leaves and lime wedges for a bright, zesty finish. For a special presentation, serve inside a hollowed-out pineapple.
Notes
- Use day-old cooked rice for best texture and to prevent sogginess.
- Feel free to add protein such as cooked shrimp, chicken, or tofu to enhance the dish.
- Serving the fried rice in a hollowed-out pineapple makes for an attractive, festive presentation.
- This recipe is dairy-free but can be adapted to your dietary needs.
