Vegetarian Thai Pineapple Fried Rice Recipe

Total: 38 mins
Prep: 30 mins
Cook: 8 mins
Servings: 5 to 6 servings

85 ratings

Nutritional Guidelines (per serving)
622	Calories
6g	Fat
129g	Carbs
15g	Protein

Nutrition Facts
Servings: 5 to 6
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.

2:13

Click Play to See This Thai Vegetarian Pineapple Fried Rice Recipe Come Together

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 scallions (finely sliced)
1/3 cup fresh cilantro leaves

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

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

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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.

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

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

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

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Now add the rice, pineapple chunks, currants, and cashews.

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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.

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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.

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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.

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To serve, scoop rice onto a serving platter (or into a carved-out pineapple). Top with scallions and cilantro.
Enjoy!