Save This vibrant Pineapple Fried Rice transforms day-old rice into an exciting meal that balances sweet, savory, and aromatic flavors. The combination of fresh pineapple chunks with curry spices creates a Thai-inspired dish that brightens any dinner table.
I discovered this recipe during a cooking class in Thailand years ago, and it has remained my go-to impressive yet easy dinner party dish. The way the curry powder infuses the rice with golden color while the pineapple adds bursts of sweetness makes this dish irresistible.
Ingredients
- Jasmine rice: preferably day old and chilled for best texture and to prevent sticking
- Fresh pineapple: which provides natural sweetness and tropical flavor
- Colorful vegetables: including carrots bell pepper and peas for nutrition and visual appeal
- Curry powder: the secret ingredient that gives this dish its distinctive aroma and golden hue
- Cashews: for a satisfying crunch and nutty flavor that complements the sweetness
- Eggs: to add protein and silky texture throughout the dish
- Soy sauce: for that essential umami depth that ties all flavors together
- Sesame oil: just a touch adds incredible nuttiness and authentic Asian flavor
Instructions
- Prepare the rice:
- Using day old rice is crucial because fresh rice contains too much moisture and will turn mushy. If you only have fresh rice spread it on a baking sheet and refrigerate uncovered for at least 2 hours to dry out.
- Scramble the eggs:
- Heat your wok until you can feel the heat radiating when you hold your hand 2 inches above the surface. Add oil and swirl to coat. Pour in beaten eggs and let them set for 5 seconds before gently stirring to create soft folds. Remove when just barely set they will finish cooking when added back later.
- Sauté aromatics and vegetables:
- Add more oil to the hot wok and introduce garlic first allowing it to become fragrant for just 15 seconds before adding harder vegetables like carrots. Keep everything moving constantly to prevent burning while ensuring even cooking.
- Add pineapple and softer vegetables:
- The pineapple needs just enough time to caramelize slightly on the edges which concentrates its sweetness. Peas can go in now too as they need minimal cooking time.
- Introduce the rice:
- Break up any clumps with your spatula or fingers before adding to the wok. Spread the rice across the cooking surface then toss and turn quickly to incorporate with the vegetables. Let it sit untouched for 30 seconds at a time to develop some crispy bits.
- Season the dish:
- Sprinkle curry powder evenly across the rice mixture rather than dumping it in one spot. This ensures even distribution of color and flavor. Follow with sugar which helps balance the savory elements.
- Add liquid seasonings:
- Drizzle soy sauce and sesame oil around the perimeter of the wok so it sizzles down the sides before hitting the rice. This technique creates more flavor as the liquids caramelize slightly on the hot surface.
- Finish with proteins and green onions:
- Return the eggs to the pan along with cashews and green onions. The residual heat will warm everything through while keeping the onions bright green and slightly crunchy.
- Final flavor adjustment:
- Sprinkle lime juice over the top and toss one final time. Taste and adjust with more soy sauce salt or lime juice as needed.
Save The curry powder is what makes this dish special in my kitchen. I keep a special blend just for this recipe that I toast myself from whole spices. The aroma fills my kitchen and instantly transports me back to that cooking class in Chiang Mai where the instructor insisted that good fried rice should have distinct grains and vibrant colors.
Perfect Rice Every Time
Achieving perfectly separated grains is the foundation of great fried rice. Cold rice is non-negotiable because freshly cooked rice contains too much moisture and will turn mushy when stir-fried. Make rice the day before and refrigerate it overnight uncovered for the best results. If you're in a hurry spread freshly cooked rice on a baking sheet in a thin layer and place in the freezer for 15-20 minutes.
The type of rice matters too. Jasmine rice with its fragrant aroma and slightly sticky quality when cooked is traditional for Thai-style fried rice. Its grains separate beautifully when stir-fried properly giving you that restaurant quality texture.
Creative Variations
Transform this dish with simple protein additions like diced chicken breast marinated in a bit of soy sauce and cornstarch before stir-frying. For seafood lovers try adding shrimp which pairs beautifully with the pineapple.
For a vegan protein boost add cubed firm tofu that has been pressed and pan-fried separately until crispy. Edamame also makes an excellent protein addition that maintains the vegetarian profile while adding beautiful green color.
Spice lovers can incorporate a minced Thai chili or two with the garlic or add a drizzle of sriracha when serving. For a fusion twist try adding a tablespoon of Thai red curry paste instead of curry powder for deeper complexity.
Serving Suggestions
For a truly impressive presentation hollow out half a pineapple and serve the fried rice inside. The pineapple boat not only serves as an edible bowl but also infuses the rice with additional sweet juice as you scoop from the sides.
This dish pairs wonderfully with Thai cucumber salad which provides a cool crisp contrast to the warm savory rice. The acidic brightness cuts through the richness of the fried rice creating a balanced meal.
For a complete Thai feast serve alongside satay skewers with peanut sauce and tom yum soup. Your guests will be thoroughly impressed with your international cooking skills.
Save Serve this vibrant Pineapple Fried Rice hot for a truly satisfying and flavorful meal.
Recipe Questions
- → Can I make this dish vegan?
Yes, simply omit the eggs and increase the vegetables or add tofu for extra protein.
- → Why use day-old rice?
Day-old rice is drier and firmer, preventing clumping and ensuring a perfect fried texture when stir-fried.
- → What are good garnishes?
Fresh cilantro, sliced green onions, and lime wedges give fresh flavor and color. Serve in a pineapple shell for flair.
- → Can I add other proteins?
Absolutely! Try adding cooked shrimp, chicken, or even more nuts to suit your preference.
- → How can I make this gluten-free?
Use tamari instead of soy sauce to keep the dish gluten-free. Always check labels on sauces for hidden gluten.
- → Is brown rice a good substitute?
Yes, brown rice adds a hearty, nutty flavor and works well in this stir-fry. Just ensure it's cold before stir-frying.