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4.9 from 24 votes

Thai Pineapple Fried Rice Recipe

This Thai influenced curried fried rice makes a great weeknight meal or lunch because you can cook it within 20 minutes and in just one pot if you use leftover rice. I even encourage to use leftover rice because the rice dries out and even hardens a bit in the fridge and that way it will stir fry really well without getting mushy.

Prep Time
7 mins
Cook Time
7 mins
Total Time
17 mins
Servings: 2 servings
Calories: 281 kcal
Course: Side Dish
Cuisine: Asian , Thai

Ingredients

To Stir Fry:
  • 1 Tablespoon oil
  • 1-2 green onions
  • 1 cup carrot
  • 1 cup green cabbage
  • 2 Tablespoon green bell pepper sliced, aka Capsicum
  • ⅔ cup green peas
  • 1.7 ounces pineapple chunks
  • 1 Tablespoon Ginger + Garlic paste or freshly chopped, *see Notes
  • 1 cup cooked rice
For the Sauce:
  • 1 Tablespoon rice vinegar
  • 2 Teaspoon soy sauce
  • 1 Tablespoon Sriracha sauce
  • 1 Teaspoon sugar
  • 2 Teaspoon curry powder
  • 2 Tablespoon water

Instructions

    Cup of Yum
  1. Keep all ingredients ready before cooking. Slice your spring onion bulbs and the green stalks, cut your carrot small, slice your cabbage, slice your bell pepper/capsicum into small pieces, cut your pineapple into chunks. Keep your green peas ready as well and the ginger garlic paste.
  2. Prepare your stir-frying sauce by mixing together rice vinegar, soy sauce, sriracha sauce, sugar and curry powder.
  3. Grab a shallow frying pan such as a wok or kadhai and add your oil. Heat up and then add the sliced spring onion bulbs. Stir fry on high heat for a minute to get a bit soft then continue to add in the carrot, cabbage and green bell pepper.
  4. Mix and now add the green peas and pineapple chunks. Also, add the ginger garlic paste at this point. Stir fry on high heat for a minute.
  5. Then add in your cooked rice and pour your previously prepared stir frying sauce over the rice and with the water.
  6. Mix and Stir fry on high heat for 2-3 minutes. Garnish with the cut green spring onion stalks.
  7. Serve hot

Notes

  • Try to use Jasmine rice for a more authentic taste. Otherwise, use Basmati.
  • For the Curry powder, you can use the conventional madras style curry powder or simply Thai curry powder. Use whichever curry powder you prefer.
  • For the Ginger and Garlic use a paste or fresh ingredients chopped small. the ratio is Garlic 2:3 or Ginger 1:3.

Nutrition Information

Calories 281kcal (14%) Carbohydrates 45g (15%) Protein 7g (14%) Fat 7g (11%) Sodium 566mg (24%) Potassium 470mg (13%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 11190IU (224%) Vitamin C 51.6mg (57%) Calcium 65mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 281

% Daily Value*

Calories 281kcal 14%
Carbohydrates 45g 15%
Protein 7g 14%
Fat 7g 11%
Sodium 566mg 24%
Potassium 470mg 10%
Fiber 6g 24%
Sugar 12g 24%
Vitamin A 11190IU 224%
Vitamin C 51.6mg 57%
Calcium 65mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.