|Nutrition Facts (per serving)|
|Servings: 5 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 4g||13%|
|Total Sugars 14g|
|Vitamin C 27mg||133%|
|*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.|
Fried rice is the perfect preparation for mixing flavorful and nutritious ingredients to make a quick one-pan meal. Many cultures have a take on fried rice. Chinese versions have more veggies and a salty soy sauce touch, while Thai recipes are bolder on aromatics and use fish sauce as a flavoring. Our vegetarian take on a Thai pineapple fried rice is truly mouthwatering. It uses Chinese soy to keep it vegan and vegetarian-friendly and relies on fresh Thai flavors—sweet pineapple, fresh cilantro, and a blend of pungent alliums—to round out the dish. Crunchy cashews add texture and some currants complete the balance of sweet and savory.
Although our rice is vegetarian, you can use it as a base and add other proteins of your liking, like shredded breast of chicken, grilled shrimp, or tofu or tempeh for a vegan take (omit the egg in this case). Serve this fried rice as the main course or as a beautiful side dish to any meal. For true restaurant quality, you can serve it in a carved-out pineapple, which is quite easy and fun. For a non-vegetarian version, use fish sauce and chicken stock.
Click Play to See This Thai Vegetarian Pineapple Fried Rice Recipe Come Together
3 to 4 cups cooked rice, cold
3 tablespoons oil, divided
3 tablespoons soy sauce
2 teaspoons curry powder
2 shallots, finely chopped
3 cloves garlic, finely chopped
1 red or green chile, thinly sliced; or 1/4 to 3/4 teaspoon crushed dried chile flakes
1/4 to 1/2 cup vegetable stock, or mock chicken stock
1 large egg
1/4 cup grated carrot, optional
1/2 cup frozen peas
1 to 1 1/2 cups pineapple chunks, fresh or canned and drained
1/4 cup currants, or raisins
1/2 cup unsalted roasted whole cashews
Lime juice, to taste
1/3 cup fresh cilantro leaves
3 scallions, finely chopped
Steps to Make It
Gather the ingredients.
Using your fingers to separate any chunks into grains, mix 1 tablespoon of oil with the rice. Set aside.
In a cup, stir the soy sauce together with the curry powder. Set aside.
Drizzle the remaining oil in a wok or large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant, about 1 minute.
Once the pan becomes dry, add 1/4 cup of stock to keep all veggies sizzling.
Crack the egg into the wok and stir quickly to cook as though you are scrambling eggs.
Add the carrot and peas. Stir-fry 1 to 2 minutes, adding more stock if needed.
Add the rice, pineapple chunks, currants, and cashews. Mix well to incorporate all ingredients.
Drizzle the soy sauce mixture over and gently stir-fry to combine over medium-high to high heat until the rice makes popping sounds, about 5 to 8 minutes, or until your preferred texture is achieved.
Mix well until the rice is of an even color. If desired, you can push ingredients aside and add a little more oil to the pan to give your rice that special "shine" you see in restaurant fried rice.
Remove from heat. Do a taste test, adding more soy sauce if needed. Add lime juice and taste again. If too salty for your taste, add more lime juice.
Scoop rice onto a serving platter or into a carved-out pineapple to serve. Top with the cilantro and chopped scallions.
Tips for the Best Fried Rice
Making fried rice is fairly simple, as the technique in most recipes is similar. You just need to keep in mind a few things to achieve great quality fried rice:
- Leftover rice that has been refrigerated overnight is best. The rice should be cool when it's added to the wok.
- If you only have freshly cooked rice to work with, spread it out on a baking sheet and refrigerate it, uncovered, for at least 1 hour.
- Measure and prepare all of the ingredients before you start cooking. As this dish comes together fairly fast, have all the ingredients ready for speedy preparation.
- Use a hot pan or wok. Fried rice needs heat to achieve the perfect texture and caramelization.
- Swap out the cashews with the same amount of roasted peanuts.
- For extra color, add about 1/2 cup of diced red bell pepper along with the pineapple chunks.
- Increase the protein with some crispy fried tofu or baked tofu.
How to Store and Freeze
- Refrigerate leftover fried rice in shallow, airtight containers within 2 hours. The fried rice should last for about 5 days, but make sure to include the day (or days) the rice was refrigerated before frying.
- To freeze leftover fried rice, transfer the cooled rice to zip-close freezer bags, squeezing out as much air as possible. Defrost the rice in the fridge or reheat it from frozen.
- To reheat fried rice, place it in a saucepan and sprinkle a little water over it. Cook over medium heat, stirring constantly, until hot. Alternatively, put the rice in a microwave-safe container and cover with a moistened folded paper towel. Microwave on medium power, stirring every 30 seconds, until hot. The USDA recommended minimum safe temperature for leftovers is 165 F.
Can I Make this Dish Vegan?
Vegans may omit the egg without sacrificing flavor or nutrients of this great dish. You may add a few extra cashews or tofu to replace the egg protein.
What Rice Is Best for Fried Rice?
Fried rice is typically made with long-grain white rice, but Thai fried rice is usually made with medium-grain jasmine rice.