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Easy One-Pan Thai Pineapple Fried Rice Recipe

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This quick and flavorful Thai pineapple fried rice is made in one pan with sweet pineapple, savory soy sauce, and warm curry powder. Perfect for using leftover rice, it’s a 20-minute weeknight dinner that tastes like takeout.

Ingredients

Scale
  • 3 cups cooked jasmine rice, preferably day-old and cold
  • 1 ½ cups fresh pineapple, diced into ½-inch cubes
  • 2 tablespoons vegetable oil or coconut oil
  • 3 cloves garlic, minced
  • 1 small shallot or ¼ cup red onion, finely diced
  • 2 large eggs, at room temperature
  • ½ cup frozen peas and carrots, thawed
  • ¼ cup cashews or peanuts, roughly chopped
  • 2 green onions, sliced
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons soy sauce (low-sodium if desired)
  • 1 tablespoon fish sauce
  • 1 teaspoon curry powder
  • ½ teaspoon white pepper
  • 1 teaspoon sugar
  • 1 tablespoon fresh lime juice
  • Extra cilantro sprigs for garnish
  • Thinly sliced red chili or chili flakes for garnish
  • Lime wedges for garnish
  • Extra toasted cashews for garnish

Instructions

  1. Prep your pineapple: Cut off the top and bottom, stand upright, slice off the skin in wide strips, remove any remaining eyes, slice into rounds, then cut into ½-inch cubes. Set aside 1 ½ cups.
  2. Make the sauce: In a small bowl, whisk together soy sauce, fish sauce, curry powder, white pepper, and sugar until sugar dissolves. Set near the stove.
  3. Prep the aromatics: Mince garlic, dice shallot, slice green onions, and chop cilantro. Have everything ready.
  4. Crack the eggs into a small bowl and beat lightly with a fork.
  5. Heat a wok or large skillet over high heat. Add 1 tablespoon oil and swirl to coat. Heat until shimmering and almost smoking.
  6. Toast the cashews: Add chopped cashews to hot oil and stir for about 30 seconds until fragrant and lightly golden. Remove with a slotted spoon and set aside on a plate.
  7. Scramble the eggs: Add another ½ tablespoon oil if needed. Pour in beaten eggs, let set for 10 seconds, then scramble quickly until just set but still soft (about 30 seconds). Remove and add to the plate with cashews.
  8. Cook the aromatics: Add remaining ½ tablespoon oil to the wok. Add garlic and shallot, stir-fry for about 20 seconds until fragrant.
  9. Add pineapple and vegetables: Add diced pineapple and thawed peas and carrots. Stir-fry for about 1 minute until pineapple starts to caramelize and vegetables are heated through.
  10. Add the rice: Crumble cold rice into the wok with your hands to break up clumps. Spread in an even layer and let sit undisturbed for 30 seconds to get crispy bits. Then stir-fry to coat rice in oil and aromatics.
  11. Pour in the sauce: Drizzle sauce mixture over rice. Toss and stir vigorously for 1-2 minutes until every grain is evenly coated and rice turns golden yellow.
  12. Add back eggs and cashews: Return scrambled eggs and toasted cashews to the wok. Toss gently to combine without breaking up eggs too much.
  13. Finish with lime and herbs: Remove wok from heat. Squeeze fresh lime juice over top, then toss in green onions and cilantro. Give one final toss.
  14. Taste and adjust: Add a pinch more salt or lime if needed. Serve immediately.
  15. Serve: Spoon onto plates or into bowls. Garnish with extra cilantro, lime wedges, and chili flakes if desired. Serve hot.

Notes

Use cold, day-old rice for best texture. Fresh pineapple is essential—canned will make the rice soggy. Fish sauce adds authentic umami; do not skip. High heat is key for wok hei. Prep all ingredients before starting as the cooking process is fast.

Nutrition

Keywords: Thai pineapple fried rice, one-pan fried rice, easy fried rice, pineapple fried rice, quick Thai dinner, leftover rice recipe

Find it online: https://bouncybowl.com/easy-one-pan-thai-pineapple-fried-rice-recipe/