Description

A tropical twist on classic fried rice—this pineapple fried rice is bursting with flavor, color, and texture. It’s made with fragrant jasmine rice, juicy pineapple, crisp vegetables, and crunchy cashews, all tossed in a warm curry-scented sauce. It’s quick to make, wildly versatile, and even better when served in a pineapple shell. Whether you’re making it for a weeknight dinner or a summer gathering, this dish is guaranteed to impress.

Ingredients

3 cups day-old jasmine rice
1 ½ cups fresh pineapple chunks
2 eggs, beaten
2 tablespoons oil (vegetable or sesame)
2 cloves garlic, minced
½ onion, finely chopped
½ cup diced carrots
½ cup peas (fresh or frozen)
½ red bell pepper, diced
¼ cup roasted cashews or peanuts
2 tablespoons soy sauce
1 teaspoon fish sauce (optional)
1 teaspoon curry powder
¼ teaspoon chili flakes (optional)
2 green onions, sliced
Salt, to taste

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Instructions

Heat oil in a large wok or skillet over medium-high heat. Add garlic and onion, stir-fry until fragrant.
Add carrots, peas, and bell pepper. Stir-fry for 2–3 minutes until just tender.
Push veggies to one side. Pour in eggs and scramble until set, then combine with veggies.
Add rice and pineapple chunks. Stir-fry everything together, breaking up any clumps of rice.
Add soy sauce, fish sauce (if using), curry powder, and chili flakes. Mix well.
Toss in cashews and green onions. Stir everything until evenly coated and hot.
Taste and adjust seasoning. Serve immediately in a pineapple shell or bowl.

Notes

Day-old rice is key—don’t skip this!
For extra depth, sauté the pineapple separately before adding.
Use tamari instead of soy sauce for a gluten-free option.
Add shrimp, chicken, or tofu for a heartier meal.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Dish
Method: Stir-fry
Cuisine: Thai-inspired