Thai Pineapple Fried Rice
Thai Pineapple Fried Rice combines fragrant jasmine rice with sweet pineapple, currants, curry powder, lime, and cashews for a quick, Thai-inspired dish that's easy enough for any night of the week.
Equipment
- Large skillet or wok
Ingredients
- 2 tbsp neutral oil
- 2 cups cooked jasmine rice, day-old is best
- ½ yellow or white onion, diced
- 2 garlic cloves, minced
- 2 tsp curry powder (Thai curry powder if you have it)
- 1 cup fresh pineapple, cut into bite-sized pieces
- ⅓ cup currants
- 2 tbsp soy sauce
- 1 tsp coconut sugar (brown or white sugar also works)
- 1-2 green onions, chopped
- Juice of ½–1 lime
- 2 tbsp raw or roasted unsalted cashews
Instructions
- Sauté the Onion: Heat 2 tbsp neutral oil in a large skillet or wok over medium heat. Add the diced onion and cook for about 3 minutes, until softened.
- Add the Garlic & Curry Powder: Stir in the 2 garlic cloves and cook for 30 seconds. Add the 2 tsp Thai curry powder and cook for another 30 seconds, stirring constantly to toast the spices.
- Cook the Pineapple: Add the 1 cup pineapple and ⅓ cup currants. Cook for 1–2 minutes, stirring occasionally.
- Add the Rice: Stir in the 2 cups day-old jasmine rice, breaking up any clumps. Cook for 2–3 minutes until heated through.
- Finish the Fried Rice: Stir in the 2 tbsp soy sauce, 1 tsp coconut sugar and 2 tbsp cashews. Toss until everything is evenly combined and heated through. Taste and adjust seasoning, adding salt if needed. Remove from the heat, then stir in the green onions and juice of ½–1 lime.
- Serve: Serve warm with extra lime wedges and topped with green onions if desired and enjoy!
Notes
Day-Old Rice: Day-old, chilled jasmine rice works best because it's drier and fries up without becoming mushy.
Fresh Pineapple: Fresh pineapple gives the best flavor and texture, but canned pineapple (well drained) works in a pinch.
Customize It: Feel free to add tofu, edamame, bell peppers, or peas to make it even more filling.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Tried this recipe?Let us know how it was!