Thai Pineapple Fried Rice Bowl

Thai pineapple fried rice is a burst of sweet and savory flavors that will make any weeknight dinner feel like a celebration. The juicy pineapple pairs perfectly with the fluffy jasmine rice and aromatic spices. It is one of my go-to recipes whenever I want something easy yet impressive and it always reminds me of vibrant Thai markets.

The first time I made this dish was for a summer cookout My friends still talk about it and midwinter I crave that taste of sunshine on my plate

Ingredients

• Cooked jasmine rice: let it chill overnight for the best texture and prevents mushy results
• Vegetable oil: gives the rice that soughtafter restaurantstyle sheen and prevents sticking
• Large eggs: adds protein and rich flavor plus a beautiful golden color
• Diced onion: aromatic base that deepens flavor Use fresh sweet onions if possible
• Cloves garlic: minced for extra punch Look for firm, plump cloves with no green shoots
• Minced ginger: bright zing with subtle heat Choose fresh gingerroot that feels heavy for its size
• Diced fresh pineapple: brings that signature sweetness and balances savory notes Use ripe pineapple with fragrant skin
• Frozen peas and carrots: add color and gentle sweetness Pick vibrant green peas and dice carrots small for even cooking
• Roasted cashews: provide irresistible crunch and nutty contrast Go for whole roasted unsalted nuts for best control
• Green onions: adds freshness and an oniony bite Slice thin and use both green and white parts
• Curry powder: brings earthy warmth Use a blend with bright turmeric for color
• Fish sauce: adds depth and trademark Thai umami Look for a transparent amber color and balanced aroma
• Soy sauce: boosts savoriness Choose naturally brewed for a rounder taste
• Sugar: evens out tang and saltiness Opt for fine white sugar so it dissolves fast
• White pepper: gives subtle heat without overpowering the other flavors
• Salt to taste: enhances every bite and rounds out flavor Use sparingly if your soy and fish sauces are salty

Step-by-Step Instructions

Prepare the Rice:

If you are using refrigerated rice gently break up any large clumps with your hands so the grains are separate. If using fresh rice spread it onto a tray or large plate to cool and dry for about ten minutes This prevents sticky results in the wok.

Cook and Scramble the Eggs:

Heat one tablespoon of oil in a large wok or skillet over mediumhigh. Pour in the beaten eggs and cook stirring left to right just until almost set but still slightly soft. Scoop out eggs onto a plate to add back later This keeps them tender and separate.

Sauté Aromatics:

Add the second tablespoon of oil to the hot pan. Toss in the diced onion, garlic, and minced ginger Stir constantly for one to two minutes until everything is fragrant and just starting to turn golden. Do not rush this step or the base will taste flat.

Stir-Fry Pineapple and Veggies:

Add the diced pineapple and frozen peas and carrots to the pan. Stir-fry, tossing constantly, for two minutes until the pineapple releases some juice and the vegetables brighten.

Combine Rice and Nuts:

Add the cooked rice, cashews, and chopped green onions. Keep tossing and stirring so each grain gets coated with the aromatic base. Press the rice gently with the spatula to break up any hidden clumps.

Season and Finish:

Scatter in the curry powder and drizzle with fish sauce and soy sauce. Sprinkle in the sugar, white pepper, and a little salt Stay over medium-high heat and use two spatulas if you like for quick tossing. Keep the rice moving for two to three minutes until heated through and everything smells irresistible

Fold in Eggs and Serve:

Add the reserved eggs back to the pan Gently fold them through the rice. Taste and add more salt or pepper if needed. Serve hot and if you are in a festive mood present it in hollowed-out pineapple shells with extra cashews and green onions on top

Pin

Roasted cashews are my personal highlight They make every bite feel special and take me back to beachside meals with my family in Phuket Sometimes my kids will sneak extra cashews from the bowl while I am still stirring

Storage Tips

Leftover pineapple fried rice keeps well in an airtight container in the refrigerator for up to three days. It actually tastes better the next day as the spices settle and mingle. To reheat, sprinkle a tablespoon of water over the rice and microwave in short bursts, fluffing with a fork between each until hot. Avoid freezing since pineapple can release extra liquid and the rice texture may become mushy.

Ingredient Substitutions

You can use brown jasmine rice for extra fiber or swap out the peas and carrots for whatever veggies you have on hand like diced bell peppers or edamame. For a vegetarian version leave out the fish sauce and add a splash more soy sauce or use coconut aminos for a gluten free and soy free alternative. Roasted peanuts work if you do not have cashews.

Serving Suggestions

Thai pineapple fried rice is delicious solo but I love to serve it alongside grilled shrimp, spicy tofu, or a fresh cucumber salad for balance. If you want to impress for a party present the rice inside hollowed pineapple halves. A sprinkle of chili flakes or a squeeze of lime gives it an extra kick.

Cultural Context

In Thailand this festive rice dish is often reserved for special occasions or celebrations Its tropical taste and cheerful presentation makes it stand out from regular fried rice Each region and family adds their own touch from raisins or sweet sausage to a dusting of curry powder It is an adaptable favorite that brings out the creativity in every cook

Recipe FAQs

→ Why use day-old jasmine rice?

Day-old jasmine rice is firmer and less sticky, making it ideal for stir-frying without turning mushy.

→ Can I substitute the pineapple?

Fresh pineapple brings the best flavor, but canned chunks (drained) can be used in a pinch.

→ What makes the dish uniquely Thai?

Key ingredients like curry powder, fish sauce, soy sauce, and jasmine rice provide a classic Thai foundation.

→ Is this dish vegetarian?

It contains eggs and fish sauce, but you can swap in tofu and vegetarian 'fish' sauce for a plant-based version.

→ How can I boost the protein?

Try adding shrimp, chicken, or tofu along with the eggs for extra protein and heartiness.

→ How should I serve this dish?

Garnish with extra cashews and green onions, or serve in a hollowed-out pineapple for a festive touch.