Thai Vegetarian Pineapple Fried Rice

By Darlene Schmidt

Updated 10/26/19

Thai Pineapple Fried Rice

The Spruce
  • Total: 38 mins
  • Prep: 30 mins
  • Cook: 8 mins
  • Yield: 5 to 6 servings
Nutritional Guidelines (per serving)
622 Calories
6g Fat
129g Carbs
15g Protein
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Nutrition Facts
Servings: 5 to 6 servings
Amount per serving
Calories 622
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 6%
Cholesterol 35mg 12%
Sodium 796mg 35%
Total Carbohydrate 129g 47%
Dietary Fiber 7g 25%
Protein 15g
Calcium 126mg 10%
*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 classic Thai pineapple fried rice is truly mouthwatering. Golden grains of rice jeweled with chunks of juicy pineapple, cashews, and currants create a taste that will send you straight to paradise! Make it 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.

Ingredients

  • 2 to 3 tablespoons oil
  • 3 to 4 cups cooked rice (preferably several days old)
  • 3 tablespoons soy sauce (substitute fish sauce if non-vegetarian)
  • 2 teaspoons curry powder
  • 2 shallots (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 red or green chili (thinly sliced) or 1/4 to 3/4 teaspoon dried crushed chili flakes
  • 1/4 cup vegetable stock or mock chicken stock (or regular chicken stock if non-vegetarian)
  • 1 egg (vegans can omit)
  • Optional: 1 small carrot (grated, about 1/4 cup)
  • 1/2 cup frozen peas
  • 1 small can pineapple chunks (drained) or 1 1/2 cups fresh pineapple chunks
  • 1/4 cup currants or raisins
  • 1/2 cup roasted unsalted whole cashews
  • Optional: freshly squeezed lime juice
  • 3 spring onions (finely sliced)
  • 1/3 cup fresh cilantro leaves

Steps to Make It

  1. Mix 1 tablespoon oil with the rice, using your fingers to separate any chunks into grains. Set aside.

    prep rice
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  2. In a cup, stir the soy sauce or fish sauce together with the curry powder.

    combine sauces
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  3. Drizzle 1 to 2 tablespoons oil in a wok or large frying pan over medium-high heat. Add shallots, garlic and chili, stir-frying until fragrant, about 1 minute.

    saute veggies
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  4. Whenever the pan becomes dry, add a little stock, 1 tablespoon at a time, to keep ingredients sizzling.

    add stock
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  5. Crack the egg (if using) into wok and stir quickly to cook (as though you are scrambling eggs).

    add egg
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  6. Add the carrot, if using, and peas. Stir-fry 1 to 2 minutes, adding more stock if needed.

    add carrot and peas
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  7. Now add the rice, pineapple chunks, currants, and cashews.

    add nuts and pineapple
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  8. Drizzle the soy/fish sauce mixture over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds), about 5 to 8 minutes, or until desired lightness is achieved. Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy.

    cook and stir
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  9. 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.

    brown rice
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  10. Remove from heat. Do a taste-test for salt and flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.

    add lime juice and soy sauce
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  11. To serve, scoop rice onto a serving platter (or into a carved-out pineapple). Top with spring onions and cilantro.

  12. Enjoy!

Tip

  • Vegans may omit the egg without losing the flavor or nutrients of this great dish as tasty cashews provide the main protein source.