Pineapple Fried Rice is a colorful and delicious Thai-inspired dish. It’s a perfect balance of savory and sweet, with juicy pineapple, crisp vegetables, and fragrant rice. This recipe serves 4 people and works well as a side or a main dish.
Ingredients
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3 cups cooked jasmine rice (cold, preferably a day old)
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1 cup fresh pineapple, diced
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2 eggs, beaten
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½ cup onions, diced
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½ cup carrots, diced
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½ cup bell peppers, diced
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2 cloves garlic, minced
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2–3 tablespoons vegetable oil
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2 tablespoons soy sauce
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1 tablespoon fish sauce (optional)
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½ teaspoon turmeric powder (for color)
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¼ cup roasted cashews (optional)
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2–3 green onions, sliced
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Salt and pepper, to taste
Instructions
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Heat a large pan or wok over medium heat. Add a tablespoon of oil and pour in the beaten eggs. Scramble until just set, then remove and set aside.
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In the same pan, add the remaining oil. Toss in onions, carrots, and bell peppers. Stir-fry for 3–4 minutes until slightly softened.
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Add the garlic and pineapple, cooking for another 2–3 minutes until fragrant.
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Stir in the rice, breaking up any lumps. Add the soy sauce, fish sauce, and turmeric. Toss until the rice is evenly coated and warmed.
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Return the scrambled egg to the pan, add roasted cashews (if using), and stir everything together.
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Finish with sliced green onions and season with salt and pepper to taste.
Serving
Serve hot, garnished with additional green onions or fresh cilantro. For a special presentation, scoop out a fresh pineapple and use the shell as a serving bowl.
Storing
Refrigerate leftovers in an airtight container for up to 2–3 days. Reheat in a pan or microwave until warmed through.
Pineapple Fried Rice is a delicious mix of savory, sweet, and fragrant flavors that transports you straight to Thailand
