Description

This vibrant Thai Pineapple Fried Rice is a flavorful and colorful dish combining sweet pineapple chunks, crunchy cashews, and savory jasmine rice with the aromatic touch of garlic, ginger, and fresh vegetables. It’s a quick and easy stir-fried recipe perfect for a satisfying meal that balances sweet, salty, and tangy flavors.

Ingredients

Vegetables and Aromatics

1 medium red bell pepper, diced
4 green onions, sliced (white and green parts separated)
2 cloves garlic, minced
2 teaspoons fresh grated ginger
¼ cup (40 g) peas, fresh or frozen

Rice and Protein

3 cups (600 g) cooked jasmine rice, cold and one-day old
2 large eggs, beaten with a pinch of salt

Other Ingredients

2 tablespoons (30 ml) vegetable oil
1 ½ tablespoons (22 ml) soy sauce
1 ½ cups (250 g) fresh pineapple chunks or canned, drained pineapple
½ cup (70 g) cashews, raw

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Instructions

Prepare the Pan and Vegetables: Heat 2 tablespoons of vegetable oil in a 12-inch (30 cm) pan over medium heat. Add the diced red bell peppers, the white parts of the green onions, minced garlic, and grated ginger. Sauté for 2 minutes, until fragrant and the vegetables start to soften.
Cook the Eggs: Push the cooked vegetables to the sides of the pan to create an empty space in the center. Pour in the beaten eggs and allow them to cook without stirring for about 20 seconds until they begin to set. Gently scramble the eggs with a spatula, breaking them into small pieces for about 30 seconds. The eggs should remain soft and slightly undercooked.
Add Rice and Soy Sauce: Add the cold, cooked jasmine rice to the pan, breaking up any clumps with the spatula. Pour the soy sauce evenly over the rice mixture. Stir well and cook for approximately 3 minutes, until the rice is heated through and the ingredients are evenly combined.
Incorporate Pineapple, Cashews, and Peas: Add the pineapple chunks, raw cashews, peas, and the green parts of the green onions to the pan. Stir everything together and cook for 1-2 minutes, ensuring all ingredients are heated and combined. Taste and adjust seasoning with extra salt or soy sauce as needed.
Serve: Remove the pan from heat. Serve the fried rice immediately, garnished with extra green onions or cashews, if desired.

Notes

Using cold, day-old jasmine rice helps prevent the rice from becoming mushy and helps in achieving a nice fried rice texture.
If you prefer a vegetarian dish, omit the eggs or substitute with tofu scramble.
For a spicier version, add chopped fresh chili or chili flakes with the aromatics in Step 1.
If fresh pineapple is unavailable, canned pineapple chunks drained well work fine.
Roasted or toasted cashews can enhance the flavor but raw ones provide a nice crunch.