Oh, the joy of stumbling upon a recipe that feels like a mini-vacation on a plate! Easy Thai Pineapple Fried Rice—just saying it makes me crave a tropical breeze and the sound of waves crashing. This dish is like a burst of sunshine with every bite, blending sweet, tangy pineapple with savory rice and a hint of spice that dances on your taste buds.
I remember the first time I tried it at a tiny beachside café in Phuket—there was sand between my toes, and a gentle, salty sea breeze. It was pure bliss, and this recipe takes me right back there, even if I’m just in my kitchen with the window open and a podcast playing. And let’s be real, who doesn’t love a dish that tastes like a vacation but doesn’t require a passport?
Steps
- Begin by heating a large wok or skillet over medium-high heat, ensuring it’s hot enough for a drop of water to sizzle on contact. Add 1 teaspoon of oil and pour in the beaten eggs, stirring frequently until they are scrambled and lightly set. Transfer the eggs to a separate bowl and wipe the pan if needed.
- Add 1 tablespoon of oil to the pan, then incorporate the chopped pineapple and diced red bell pepper. Cook while stirring constantly until the pineapple edges caramelize and the liquid evaporates, about 3 to 5 minutes. Add the green onion and garlic, cooking for about 30 seconds until fragrant, then transfer everything to the bowl with the eggs.
- Lower the heat to medium and add the remaining oil to the pan. Toss in the cashews and stir for about 30 seconds until they are fragrant. Add the chilled rice and stir continuously to combine, cooking for around 3 minutes until the rice is heated through.
- Return the egg and vegetable mixture to the pan, breaking up the scrambled eggs with a spoon while stirring to mix everything well. Heat the mixture through before removing the pan from the stove. Stir in tamari and chili garlic sauce to taste, and squeeze the juice of half a lime over the mix. Adjust seasoning with salt as desired.
- Cut the remaining lime half into wedges. Divide the stir-fry into serving bowls, garnish with lime wedges and cilantro, and serve with additional tamari and chili garlic sauce or sriracha on the side for extra flavor.
Ingredients
- 2 tablespoons coconut oil or quality vegetable oil, divided
- 2 eggs, beaten with a dash of salt
- 1 ½ cups chopped fresh pineapple
- 1 large red bell pepper, diced
- ¾ cup chopped green onions (about ½ bunch)
- 2 cloves garlic, pressed or minced
- ½ cup chopped raw, unsalted cashews
- 2 cups cooked and chilled brown rice, preferably long-grain brown jasmine rice
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 to 2 teaspoons chili garlic sauce or sriracha
- 1 small lime, halved
- Salt, to taste
- Handful of fresh cilantro leaves, torn into small pieces, for garnishing
FAQ
- Can I use freshly cooked rice for this recipe?
- It’s best to use chilled leftover rice for fried rice dishes, as it tends to separate better and not clump together. If you have time, cook the rice in advance and let it chill in the refrigerator.
- How can I make this dish vegan or egg-free?
- To make this recipe vegan, simply omit the eggs and start with the second step of the instructions. For added protein, you can include crispy baked tofu during the cooking process.
- Is there a gluten-free option for this recipe?
- Absolutely! Ensure you use a gluten-free soy sauce, such as tamari, to make this dish suitable for a gluten-free diet. Always double-check the label to confirm it is certified gluten-free.
- What can I do with leftovers?
- This dish retains its flavor well, so you can store leftovers and enjoy them the next day. They can be reheated or served at room temperature, depending on your preference.
- What other ingredients can I include in this pineapple fried rice?
- Feel free to experiment by adding other vegetables or proteins you enjoy. This dish pairs well with ingredients like crispy baked tofu, additional vegetables like peas or carrots, or even shrimp for a non-vegetarian version.
Tips
- Prepare Ingredients Ahead: This dish comes together quickly, so have all your ingredients chopped and ready before you start cooking to ensure a smooth cooking process.
- Use Chilled Rice: For the best texture, use chilled leftover rice, as it tends to be less sticky and clumps less during cooking.
- Caramelize the Pineapple: Allow the pineapple to caramelize on the edges for a richer, sweeter flavor, which complements the spices beautifully.
- Customize for Dietary Needs: You can make this dish vegan by omitting the eggs and adding crispy baked tofu. For a gluten-free version, use a certified gluten-free soy sauce or tamari.
Equipment
- Wok or Large Non-Stick Frying Pan – Essential for stir-frying and achieving the right texture for the fried rice.
- Fine Mesh Colander – Useful for rinsing the rice before cooking.
- Rimmed Baking Sheet – Needed for spreading the cooked rice to chill it quickly.
- Citrus Juicer – Handy for squeezing lime juice efficiently.
- Garlic Press – Useful for pressing or mincing garlic cloves easily.
