Thai Curry Fried Rice With Pineapple

Thai Curry Fried Rice with Pineapple
Caroline Hadilaksono/Flickr
Prep: 20 mins
Cook: 8 mins
Total: 28 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
514 Calories
10g Fat
93g Carbs
15g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 514
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 11%
Cholesterol 70mg 23%
Sodium 1147mg 50%
Total Carbohydrate 93g 34%
Dietary Fiber 6g 21%
Total Sugars 32g
Protein 15g
Vitamin C 39mg 193%
Calcium 110mg 8%
Iron 5mg 29%
Potassium 747mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This curry flavored rice is easy to make and so delicious, your whole family will love it. This dish can be made as a side dish, or simply add shrimp or chicken for a full course meal. It is traditional to add pineapple chunks to curried rice, and this makes for the most wonderful tasting results. Currants or raisins are also added, adding a hint of sweetness to this savory dish, and a handful of cashews adds that special crunch. This special fried rice is one of the signature dishes of Thailand, usually served in a carved out pineapple. Give it a try—you'll love it!


  • 1 (20-ounce) can pineapple chunks, drained, or 1 1/2 cups fresh pineapple chunks

  • 3 to 4 cups cooked rice, preferably several days old

  • Generous handful raw shrimp, shelled

  • 3 to 4 tablespoons chicken stock, or vegetable stock, if vegetarian/vegan

  • 2 shallots, finely chopped

  • 3 cloves garlic, finely chopped

  • 1 red or green chile, thinly sliced, or 1/4 to 3/4 teaspoon dried crushed chile or chile flakes

  • 1 large egg, omit if vegetarian or vegan

  • 1/2 cup peas, frozen

  • 1/4 cup grated carrot, optional

  • 1/4 cup raisins, or currants

  • 1/2 cup whole cashews, roasted, unsalted

  • 3 spring onions, finely sliced

  • 1/3 cup cilantro

For the Stir-Fry Sauce:

  • 2 1/2 tablespoons fish sauce, 3 tablespoons soy sauce if vegetarian

  • 2 teaspoons Thai curry powder

Steps to Make It

  1. Gather the ingredients.

  2. If using old rice, pour 1 to 2 teaspoons coconut oil or other vegetable oil onto your fingers and then run fingers through the rice, separating any chunks back into grains. Set aside.

  3. In a cup, stir the soy sauce/fish sauce together with the curry powder. Set aside.

  4. Drizzle 1 to 2 tablespoons oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant (1 minute). Add shrimp at this point (if using). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 tablespoon at a time to keep ingredients sizzling).

  5. Push ingredients aside and crack an egg into the wok, stirring quickly to cook (like making scrambled eggs).

  6. Add the carrot (if using) and peas. Stir-fry 1 minute in the same way, adding more stock if needed.

  7. Add the rice, pineapple chunks, cashews, and raisins/currants.

  8. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds)—about 3 minutes.


    Avoid adding any more stock from here on, or your rice will turn out soggy. Add a little more oil if pan becomes too dry.

  9. Remove from heat. Do a taste-test for saltiness, adding more fish sauce or soy sauce until desired taste is achieved. If you happen to over-salt the dish, add a squeeze or two of lime juice.

  10. To serve, scoop rice onto a serving platter or individual plates and top with spring onions and coriander.

  11. Enjoy!


  • Vegetarians/vegans may omit the egg without losing the flavor or nutrients of this great dish (cashews provide the main protein source).