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Thai Pineapple Fried Rice

This Thai pineapple fried rice is an explosion of umami, sweet and savory flavor. Made with long grain Jasmine rice, garlic, cashews, vegetables, and chicken, this pineapple fried recipe is as healthy as it is delicious.
Course Lunch & Dinner Recipes
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 servings
Calories 779kcal
Author Takes Two Eggs

Ingredients

  • 5 tbsp vegetable oil divided
  • 2 eggs
  • ¼ teaspoon salt
  • 1 lb chicken thighs boneless and skinless, sliced
  • 4 garlic cloves finely minced
  • ½ yellow onion finely chopped
  • ½ red bell pepper diced
  • 1 cup frozen green beans, peas, carrots and corn
  • ½ cup cashews
  • 6 cups Jasmine rice day old
  • 2 tablespoon light soy sauce
  • 1 tbsp fish sauce
  • 2 tsp sugar
  • 1 teaspoon curry powder
  • ¼ teaspoon white pepper
  • 1 ½ cups pineapple diced, fresh or canned
  • 4 stalks green onion sliced

Instructions

  • Scramble the eggs. In a small bowl, beat the eggs with ¼ teaspoon salt. Heat your wok over medium heat until hot. Add 1 tablespoon vegetable oil, and scramble the eggs for 1 minute—until just cooked. Turn off the heat, break the egg into small pieces, transfer it to a dish, and set it aside.
  • Cook the chicken. In a wok or a large frying pan, heat 2 tablespoons of vegetable oil on high heat. Salt and pepper on both sides of the chicken thigh. Cook the chicken thigh in the wok for about 4 minutes on each side or until done. Rest the chicken for 5 minutes then slice. Set aside.
  • Stir fry the vegetables and cashews. Add 2 tablespoons of vegetable oil to the wok. Saute the diced onion until translucent and golden brown for about 3 minutes. Then add the garlic and saute until lightly browned for about 1 minute. Next, add the bell pepper and toss for 1 minute. Lastly, add frozen green beans, peas, carrots, and corn, and cashews for 1 minute.
  • Mix in the sauces, sugar, curry powder, and pepper. Add rice and soy sauce, fish sauce, sugar, curry powder, and white pepper. Toss together for 2 minutes or until rice grains go from being wet with sauce to sort of caramelized. Add in the chicken and scrambled eggs and toss until combined for about 30 seconds.
  • Toss the pineapple and green onion. Finally, add the diced pineapple and green onion and toss for just 30 seconds until combined and warmed. Enjoy!

Notes

  • Make the rice the night before. You will need Jasmine rice that is slightly dried out so the grains will hold their shape and not stick together when you toss it with the vegetables and sauce. Toss the rice immediately when you remove it from the refrigerator so that it is still cold and will not become overly sticky when tossing.
  • Prepare all the ingredients before you start cooking on the wok. This will streamline the process of cooking and allow you to cook everything with ease and less stress.
  • Use a wok! A deep wok allows for easy tossing and allows all the flavors to seep through the entire dish.
  • Storage Instructions: You can store this pineapple fried rice in an airtight container in the refrigerator for up to 5 days. To reheat simply microwave until warm.

Nutrition

Serving: 1g | Calories: 779kcal | Carbohydrates: 82g | Protein: 36g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 27g | Cholesterol: 191mg | Sodium: 1110mg | Fiber: 6g | Sugar: 13g