|Nutritional Guidelines (per serving)|
|Servings: 5 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 129g||47%|
|Dietary Fiber 7g||25%|
|*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.|
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.
Thai fried rice is similar to Chinese fried rice with the difference in the flavoring of sauce. Thai fried rice uses fish sauce, while Chinese fried rice uses soy sauce. We offer both options in this recipe letting you choose which flavoring you prefer to use depending on your taste or if you are a vegetarian.
Click Play to See This Thai Vegetarian Pineapple Fried Rice Recipe Come Together
- 2 to 3 tablespoons oil (divided)
- 3 to 4 cups cooked rice (preferably several days old)
- 3 tablespoons soy sauce (substitute fish sauce if nonvegetarian)
- 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 dried crushed chile flakes
- 1/4 cup vegetable stock or mock chicken stock (or regular chicken stock if nonvegetarian)
- 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
- Salt (to taste)
- Optional: freshly squeezed lime juice
- 3 scallions (finely sliced)
- 1/3 cup fresh cilantro leaves
Gather the ingredients.
Mix 1 tablespoon of the oil with the rice, using your fingers to separate any chunks into grains. Set aside.
In a cup, stir the soy sauce or fish sauce together with the curry powder.
Drizzle the remaining 1 to 2 tablespoons oil in a wok or large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant, about 1 minute.
Whenever the pan becomes dry, add a little stock, 1 tablespoon at a time, to keep ingredients sizzling.
Crack the egg (if using) into the wok and stir quickly to cook (as though you are scrambling eggs).
Add the carrot, if using, and peas. Stir-fry 1 to 2 minutes, adding more stock if needed.
Now add the rice, pineapple chunks, currants, and cashews.
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.
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 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.
To serve, scoop rice onto a serving platter (or into a carved-out pineapple). Top with scallions and cilantro.
- Vegans may omit the egg without losing the flavor or nutrients of this great dish, as tasty cashews provide the main protein source.