Description
This colourful Thai Pineapple Fried Rice recipe is loaded with vibrantly-flavoured vegetables, pineapple and cashews and comes together in 20 minutes!
Ingredients
Units
Scale
- 2 cups cooked Jasmine rice, completely cooled*
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1-inch cube of ginger, finely chopped
- 1 red bell pepper, chopped
- 1/2 cup frozen peas
- 1 cup chopped pineapple
- 1 tbsp soy sauce (can sub tamari)
- 1/2 tbsp dark soy sauce
- 1 tbsp lime juice
- 1/2 tsp chili flakes (optional)
- 1/2 cup roasted cashews
Instructions
- Heat the vegetable oil in a large pan on medium-high heat then add the onion, garlic and ginger and sauteรฉ for 1-2 minutes.
- Add the pepper and peas and sauteรฉ for another 2 minutes.
- Add the pineapple,ย rice, soy sauce, dark soy sauce, lime juice, chili flakes and stir-fry everything together for 3-4 minutes until the rice is warmed through.
- Add the roasted cashews and mix together.ย
- Serve immediately.
Notes
*Let the rice cool to room temperature on the counter, or use day-old rice from the fridge.
To quickly cool the rice, spread the rice onto a baking sheet and place it in the fridge until the rice is no longer hot.
Add any of your favourite vegetables, or protein. If you want to make this fried rice into more of a complete meal, add any additional veggies or protein you love.
If you want to serve this in a pineapple bowl, scroll up through the blog post for step-by-step photos and instructions on how to make one.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 8g
- Sodium: 230mg
- Fat: 11.5g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 8g
