Thai Pineapple Fried Rice
Ingredients
- 2 tbspcoconut oil or quality vegetable oil
divided
- 2eggs
beaten with a dash of salt
- 1 ½ cchopped fresh pineapple
- 1 largered bell pepper
diced
- ¾ cchopped green onions
about ½ bunch
- 2 clovesgarlic
pressed or minced
- ½ cchopped raw
unsalted cashews
- 2 ccooked and chilled brown rice*
preferably long-grain brown jasmine rice
- 1 tbspreduced-sodium tamari or soy sauce
- 1 tspchili garlic sauce or sriracha
- 1 smalllime
halved
- to tastesalt
- handful of fresh cilantro leaves
torn into little pieces, for garnishing
Directions
- 1
Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
- 2
Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
- 3
Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
- 4
Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.
- 5
Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.
Thai Pineapple Fried Rice
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About this Recipe
Craving a vibrant, flavorful vegetarian meal that’s both quick and healthy? This Thai Pineapple Fried Rice brings the sweet and spicy balance you love, right to your weeknight dinner table, rivaling your favorite takeout without the wait. What makes this Thai-style fried rice truly special is its rapid assembly, transforming simple ingredients into a complex symphony of flavors. The essential trick lies in using chilled leftover brown rice, which ensures separate, fluffy grains and avoids a mushy texture. This thoughtful approach, combined with the quick-cooking nature of the fresh ingredients, means authentic flavors are just minutes away. Prepare your senses for a delightful journey: fluffy long-grain brown jasmine rice studded with tender, sweet fresh pineapple and vibrant, crisp red bell pepper, all brought to life with aromatic garlic and a subtle kick from chili garlic sauce. Each bite offers a satisfying crunch from chopped raw cashews, complemented by fresh cilantro leaves, delivering a balanced sweet, spicy, and savory profile. This naturally vegetarian dish is remarkably light yet satisfying, yielding two generous, restaurant-sized portions or four more modest servings. This versatile pineapple fried rice is easy to adapt. If you prefer a milder flavor, simply reduce the chili garlic sauce or sriracha. For an extra pop of acidity, a generous squeeze of fresh lime juice can brighten the entire dish. While brown rice is suggested for its health benefits, white jasmine rice also works beautifully if cooked and chilled beforehand. Don't have tamari? Reduced-sodium soy sauce is a perfect substitute. This Thai Pineapple Fried Rice is ideal for a vibrant, satisfying weeknight dinner or a flavorful, healthy lunch. Serve it with extra lime wedges on the side, allowing each person to customize the citrusy finish.