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Easy Thai pineapple fried rice recipe with vegetables and pineapple
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Easy Thai Pineapple Fried Rice Recipe for Busy Weeknight Dinners

A quick, Thai-inspired vegetarian fried rice with sweet pineapple, savory soy-lime seasoning, colorful vegetables, fluffy egg, and crunchy cashews. It is an approachable use for leftover rice and comes together in one large skillet.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 2 tablespoons neutral cooking oil 30 mL, divided
  • 2 large eggs 100 g, beaten
  • 1/2 medium yellow onion finely chopped (about 1/2 cup/75 g)
  • 3 garlic cloves minced (about 1 tablespoon/9 g)
  • 1 red bell pepper diced (about 1 cup/150 g)
  • 1 cup frozen peas and carrots 150 g
  • 1 cup pineapple chunks well drained and patted dry (165 g)
  • 1 teaspoon mild curry powder 2 g
  • 3 cups cold cooked jasmine rice preferably day-old (465 g)
  • 2 tablespoons low-sodium soy sauce 30 mL
  • 1 tablespoon fresh lime juice 15 mL
  • 1 teaspoon packed light brown sugar 4 g
  • 1/4 teaspoon ground white or black pepper 0.5 g
  • 1/3 cup roasted unsalted cashews roughly chopped (45 g)
  • 3 scallions thinly sliced (about 1/2 cup/50 g)
  • 1/4 cup fresh cilantro leaves optional (4 g)
  • Lime wedges optional, for serving (1 lime/65 g)

Instructions

  • Whisk the soy sauce, lime juice, brown sugar, and pepper in a small bowl until the sugar is mostly dissolved. Set the sauce aside. Break up any clumps in the cold rice with clean hands or a fork so it will heat evenly.
  • Heat a large skillet or wok over medium-high heat. Add 1 teaspoon of the oil. Pour in the beaten eggs and gently scramble until just set. Transfer the eggs to a clean plate.
  • Add the remaining oil to the skillet. Add the onion and cook, stirring often, until it begins to soften. Stir in the garlic and cook just until fragrant.
  • Add the bell pepper and frozen peas and carrots. Stir-fry until the vegetables are hot and the pepper is crisp-tender. Add the drained pineapple and curry powder, then cook until the pineapple is heated through and has a few lightly golden edges.
  • Add the cold rice and stir-fry, pressing and tossing to separate the grains. Pour the soy-lime sauce around the edge of the skillet, then toss until the rice is evenly coated and hot.
  • Return the scrambled egg to the skillet. Stir in the cashews and most of the scallions. Taste and add a little more soy sauce or lime juice if needed.
  • Spoon into bowls and finish with the remaining scallions, optional cilantro, and lime wedges. Serve right away while the rice is hot and the cashews are crunchy.