Can I use freshly cooked rice if I forgot to make it ahead?

It’s best to use cold, day-old rice for fried rice so the grains don’t clump together. If you need to use hot rice, spread it on a sheet pan and pop it in the freezer for 20-30 minutes to cool and dry it out.

What kind of pineapple is best: fresh or canned?

Fresh pineapple brings unbeatable sweetness and acidity, but canned (well-drained!) works beautifully when fresh isn’t available. Both are delicious—use what you have.

Can I make this gluten-free?

Absolutely! Swap regular soy sauce for a gluten-free alternative like tamari or coconut aminos. Double-check the labels on your sauces to make sure they’re certified gluten-free.

Should I toast the cashews before adding them?

Toasting the cashews first gives them extra crunch and a deeper, nuttier flavor, but it’s not required if you’re short on time. Raw works just fine in the quick stir-fry.

Thai Pineapple Fried Rice Recipe

Name: Thai Pineapple Fried Rice Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Thai
Ingredients: 1 medium red bell pepper, diced; 4 green onions, sliced (white and green parts separated); 2 cloves garlic, minced; 2 teaspoons fresh grated ginger; 2 large eggs, beaten with a pinch of salt; 2 tablespoons (30 ml) vegetable oil; 3 cups (600 g) cooked jasmine rice, cold and one-day old; 1 ½ tablespoons (22 ml) soy sauce; 1 ½ cups (250 g) fresh pineapple chunks or canned, drained pineapple; ½ cup (70 g) cashews, raw; ¼ cup (40 g) peas, fresh or frozen

Description

This vibrant Thai Pineapple Fried Rice combines fluffy jasmine rice, sweet pineapple chunks, crunchy cashews, and colorful vegetables in a quick-fry for a flavorful, satisfying main course that’s perfect for busy weeknights or impressing guests. Balanced with savory soy sauce, ginger, and garlic, it’s a deliciously wholesome meal in under 30 minutes.

Ingredients

Units Scale

Vegetables & Aromatics

1 medium red bell pepper, diced
4 green onions, sliced (white and green parts separated)
2 cloves garlic, minced
2 teaspoons fresh grated ginger

Protein & Eggs

2 large eggs, beaten with a pinch of salt

Main

2 tablespoons (30 ml) vegetable oil
3 cups (600 g) cooked jasmine rice, cold and one-day old
1 1/2 tablespoons (22 ml) soy sauce

Add-ins

1 1/2 cups (250 g) fresh pineapple chunks or canned, drained pineapple
1/2 cup (70 g) cashews, raw
1/4 cup (40 g) peas, fresh or frozen

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Instructions

Prepare Aromatics and Vegetables – Heat 2 tablespoons of oil in a 12-inch (30 cm) pan over medium heat. Add the diced red bell peppers, the white parts of the green onions, minced garlic, and grated ginger. Sauté for 2 minutes, until fragrant and starting to soften.
Cook the Eggs – Push the cooked vegetables to the sides of the pan, creating an empty space in the center. Pour in the beaten eggs and let them cook without stirring for about 20 seconds, just until they start to set. Then, gently scramble the eggs with a spatula, breaking them up into small pieces for about 30 seconds. The eggs should be soft but not cooked through completely.
Add and Stir-Fry the Rice – Add the cold, cooked jasmine rice to the pan, breaking up any clumps as you do so. Pour in the soy sauce. Stir and cook the mixture together for about 3 minutes, until the rice is heated through and evenly mixed.
Add Pineapple, Cashews, and Peas – Tip in the pineapple chunks, raw cashews, peas, and the green parts of the green onions. Stir everything together and cook for 1-2 more minutes, just until all ingredients are combined and heated. Taste, and adjust seasoning with additional salt or soy sauce if needed.
Finish and Serve – Remove the pan from heat. Serve the fried rice immediately, garnished with extra green onions or cashews, if desired.

Notes

For best results, always use cold, day-old rice to prevent stickiness.
Customize with your favorite vegetables or protein sources for variety.
Use fresh pineapple for a brighter flavor; canned works well too, just drain thoroughly.
To make vegetarian, ensure the soy sauce is vegetarian.
Add chili or sriracha for an extra kick of heat.

Nutrition

Serving Size: 1/6 of recipe (approx. 1 cup)
Calories: 320
Sugar: 8g
Sodium: 550mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 3g
Protein: 7g
Cholesterol: 55mg