Thai-Style Pineapple Fried Rice

Delicious and easy Pineapple Fried Rice with veggies, fresh pineapple, roasted cashews, green onions, and fried rice is drizzled with a sweet ginger sesame sauce. I love to serve it with grilled shrimp and egg drop soup.

Course side

Cuisine Thai

Keyword fried rice with pineapple recipe, how to make pineapple fried rice, pineapple fried rice recipe, Thai pineapple fried rice

Prep Time 15

Cook Time 10

Servings servings

Calories 537kcal

Author Beth Pierce

Ingredients

Sauce
2 tablespoons soy sauce
1 tablespoon grated ginger or ginger paste
2 teaspoons sesame oil
1 teaspoon granulated sugar
Pineapple Fried Rice
3 tablespoons vegetable oil
1 tablespoon butter
2 eggs beaten
1 red bell pepper finely diced
1 1/2 cups fresh pineapple chunks
3 cloves minced garlic
3 cups cooked jasmine rice or other long-grain white rice chilled
½ cup frozen peas thawed
⅔ cup unsalted roasted cashews
¼ cup green onion thinly sliced

Instructions

In a small bowl, whisk together the soy sauce, ginger, sesame oil, and sugar. Set it aside for a few minutes.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the beaten eggs and cook scramble style. Remove the eggs to a large bowl and carefully wipe or wash out the skillet. It will be hot, so be careful.
Heat 1 tablespoon of vegetable oil in the skillet over medium-high heat. Add the red bell pepper and pineapple to the skillet. Cook, stirring frequently, about 3-5 minutes or until the pineapple is caramelized on the edges and the peppers have started to soften.
Reduce the heat to low and add the garlic. Cook for 1 minute while stirring. Move the mixture to the bowl with the eggs.
Heat the remaining vegetable oil and melt the butter in the skillet over medium-high heat. Add the chilled rice and cook for 3-4 minutes or until the rice is lightly browned, stirring frequently. Add the eggs, bell pepper, pineapple, and garlic back to the skillet over medium-high heat.
Drizzle with the sauce that you set aside while stirring. Reduce the heat to medium-low and add the peas, cashews, and 3 tablespoons of green onions. Continue warming for 1-2 minutes and garnish with the remaining green onions.

Notes

Cook the rice and chill it before stir-frying it or it will stick and become clumpy. It is best cooked the day prior to starting the recipe and placed in an airtight container in the fridge. However, if you have forgotten, cook the rice, spread it on a cookie sheet, and place it in the fridge to cool for 1-2 hours. This is an excellent recipe for day-old rice or leftover rice.
To make it vegan-friendly skip the eggs.
Although fresh pineapple is best with this recipe, canned pineapple can be used in a pinch.
To add a little kick to this recipe, add 1-2 teaspoons of sambal oelek, also known as chili paste.
Everything moves fast with stir fry, so be prepared. Have everything you need close by and in cooking order.
The peas can be added frozen, but add them when you stir-fry the rice.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

Nutrition