Thai Pineapple Fried Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
499 kcal
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Course
Main Course
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Cuisine
Thai
Thai Pineapple Fried Rice
Description
This Thai Pineapple Fried Rice recipe features jasmine rice cooked ahead and cooled, ideal for achieving the right texture in fried rice. The recipe starts by toasting cashews to bring out their flavor, then scrambling eggs separately. Aromatics like ginger, garlic, onion, curry powder, turmeric, and salt are sautéed until fragrant and softened, forming the flavor base. Vegetables including red bell pepper, carrots, and peas are added with the cashews, cooking until tender.
Fresh pineapple is stirred in briefly to warm through before combining the soy sauce, fish sauce, and rice. The eggs, golden raisins, and scallions are folded in last, and the dish is stir-fried until everything is heated thoroughly. The result is a vibrant and texture-rich fried rice with a mellow curry flavor and bursts of sweetness from pineapple and raisins.
Prepare all ingredients by measuring, slicing, and chopping before cooking since the frying process is quick. Garnishing with fresh basil or cilantro adds a herbaceous note, complementing the harmonious blend of savory, sweet, and mildly spicy elements.
Ingredients
- 6 cups jasmine rice cooked, cooled, preferably day-old
- 1 cup cashew nuts raw
- 4 egg
- 2 Tbsp vegetable oil
- 4 Tbsp ginger minced
- 4 cloves garlic minced
- 1 Tbsp yellow curry powder
- 1 tsp Turmeric ground
- 1 medium yellow onion sliced thinly
- 1/2 tsp salt
- 1 red bell pepper chopped
- 3/4 cup carrot diced, frozen or fresh
- 3/4 cup pea frozen or fresh
- 2 cups pineapple fresh, chopped
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce Thai; vegetarians use more soy sauce
- 1/4 cup golden raisins
- 1/2 cup scallion thinly sliced
- basil or cilantro, for garnish, optional
Instructions
- In pan over medium heat, lightly toast the cashews until they start to turn golden. Remove and set aside.
- In the same pan, scramble the eggs in a little oil. Remove and set aside.
- To a large wok or skillet, add the oil, curry powder, turmeric, ginger, garlic, onion, and salt. Sautee for about 3 minutes over medium heat until fragrant and beginning to soften.
- Add the red pepper, carrots, peas, and cashews and sauté for another 4 minutes or so.
- Add the pineapple, and cook for just about a minute until heated through.
- Add the soy sauce and fish sauce along with the cooked rice, and gently fold everything together until well combined.
- Finally, fold in the scrambled eggs, golden raisins, and scallions.
- Continue to stir fry briefly to get everything piping hot.
- Serve topped with shredded basil or chopped cilantro.
Notes
- Prepare and measure all ingredients before cooking to ensure a smooth, fast stir-fry process.
- Use day-old, cooked jasmine rice for ideal texture and to prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 72g | 24% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 826mg | 34% |
| Potassium | 564mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 3624IU | 72% |
| Vitamin C | 62mg | 69% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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