Pineapple Fried Rice

This Thai Pineapple Fried Rice is the kind of dish I make when I want something fast colorful and comforting without much fuss. It brings together bold savory sauces with the sweet brightness of pineapple and the satisfying texture of roasted cashews. Each spoonful delivers a balance of flavor that feels like a mini celebration of Thai cooking right at home

The first time I made this dish I was trying to recreate something I had on a trip through Chiang Mai and I was surprised how quickly it came together. Now it’s a staple when friends come over and I want to serve something both beautiful and comforting

Ingredients

• Cooked jasmine rice: this is key for texture day old is best as it holds its shape
• Vegetable oil: neutral and high heat friendly it allows the other flavors to shine
• Eggs: scrambled separately to add protein and soft richness
• Onion and garlic: these start the flavor base with a deep savory aroma
• Diced pineapple: sweet fresh or canned adds brightness and juicy texture
• Frozen peas: they bring color and mild sweetness plus they are always on hand
• Red bell pepper: adds crunch and vibrant contrast
• Soy sauce: brings umami and saltiness to balance the pineapple
• Fish sauce: adds deep savory funk use a good quality Thai brand
• Oyster sauce: for a touch of sweet complexity and glossy finish
• Sugar: a little balances the salt and brings out the pineapple
• Green onions: fresh sharp contrast for final topping
• Roasted cashews: for crunch richness and nutty flavor
• Chopped cilantro: for fresh finish and herbal lift
• Lime wedges: for serving the acidity ties all flavors together

Step-by-Step Instructions

Bookmark

Sauté the Eggs:

Heat vegetable oil in a large skillet or wok over medium heat and pour in the beaten eggs. Stir constantly until just cooked through and firm. Remove them to a plate and set aside to avoid overcooking

Build the Aromatic Base:

In the same pan add a bit more oil if needed then add the chopped onion and minced garlic. Stir them around for about two minutes until soft and fragrant without browning. This forms the foundation of flavor for the rice

Add Vegetables and Pineapple:

Toss in the diced pineapple frozen peas and diced red bell pepper. Stir fry for three to four minutes until everything is heated through and the pineapple is slightly caramelized around the edges

Incorporate the Rice:

Add the cold cooked jasmine rice to the pan breaking up any clumps with a spatula. Stir well so the rice blends evenly with the vegetables and begins to toast slightly on the bottom

Season the Rice:

Pour in the soy sauce fish sauce oyster sauce and sprinkle the sugar evenly over the rice. Mix thoroughly so every grain is coated and the sauce begins to caramelize slightly from the heat

Finish the Dish:

Add the cooked eggs back into the skillet breaking them up and folding them gently into the rice. Toss in the roasted cashews sliced green onions and chopped cilantro just before serving. Serve immediately with fresh lime wedges on the side

The roasted cashews are honestly my favorite part. I always add a few extra on top and sometimes toast them a bit more just for the added crunch. My kids fight over who gets the last bite with the most nuts

Storage Tips

This dish keeps well in an airtight container for up to three days in the refrigerator. Reheat it in a skillet with a splash of water or oil to freshen up the flavors. Avoid microwaving with the lime wedges as the citrus can turn bitter

Ingredient Substitutions

No fish sauce no problem you can use extra soy sauce or a splash of tamari for a vegetarian version. If oyster sauce is unavailable try hoisin sauce though it will be sweeter. Cashews can be swapped with peanuts or left out for nut free needs

Serving Suggestions

Serve it as a standalone meal or alongside grilled chicken satay or Thai curry. For a fancier presentation spoon the rice into a hollowed pineapple half. A fried egg on top makes it even more satisfying and adds richness

Bookmark

Cultural Context

This dish known as Khao Pad Sapparot in Thailand is often seen at festive meals and beachside restaurants. The pineapple not only adds tropical flair but reflects the southern Thai influence where pineapple is plentiful

Frequently Asked Questions About Recipes

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple is ideal for vibrant flavor and texture. Just make sure it's ripe and juicy for best results.

→ Why use day-old rice?

Day-old rice is drier and firmer, which helps it stir-fry better without clumping or becoming mushy.

→ How do I make this dish vegan?

Omit the fish and oyster sauces. Substitute with extra soy sauce or use mushroom sauce for a rich plant-based flavor.

→ What protein can I add to pineapple fried rice?

Common additions include shrimp, chicken, tofu, or even a fried egg. Choose based on your dietary needs and flavor preference.

→ Can I make this dish spicy?

Yes, add chopped chili, chili flakes, or a spoon of Thai chili paste during cooking for heat.

→ Is it okay to use other vegetables?

Absolutely. Try carrots, green beans, or snap peas for added texture and nutrition.