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Authentic Thai-style pineapple fried rice served in a hollowed out pineapple. Topped with toasted cashews, fresh cilantro, and raw purple cabbage.
Sacha Hirschfeld

Thai-Style Pineapple Fried Rice

This Thai-Style Pineapple Fried Rice tastes exactly like the one you loved so much in Thailand! Pass on the soy sauce and add a little curry powder to make it the real deal. Serve it up in a pineapple to really do this dish justice!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Mains
Cuisine: Southeast Asian, Thai
Calories: 726
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp peanut oil
  • ½ onion diced
  • 2 garlic cloves smashed
  • 1 tbsp fresh ginger
  • 1-2 Thai chilies seeded and sliced (optional but use less)
  • 1 tsp curry masala powder
  • ½ tsp white pepper may sub black but use 1/4 tsp
  • ⅓ cup celery diced
  • ⅓ cup carrots diced
  • ⅓ cup red pepper diced
  • ⅓ cup frozen peas thawed
  • 1 cup pineapple diced
  • 2 eggs lightly beaten
  • 3 cups cooked jasmine rice day-old refrigerated rice is best
  • 2 tbsp fish sauce
  • 1 ½ tbsp oyster sauce
  • ½ tsp sugar
  • 4 scallions white and green parts separated, sliced
  • ¼ cup roasted cashews
  • ½ cup purple cabbage shredded and optional
  • ¼ cup fresh cilantro for garnish
  • 1 lime wedges for garnish

Equipment

  • 1 wok
  • 1 wok spatula

Method
 

  1. Heat oil in a large wok or skillet over medium-high heat.
  2. Add onion and garlic, stir fry for 30 seconds. Add ginger, chilies, curry powder, and white pepper. Stir fry for another 30 seconds.
  3. Add celery, carrot, red pepper, peas, pineapple, and white parts of green onions. Stir fry for 1 minute.
  4. Push everything to one side of the wok and pour the eggs on the other side. Quickly scramble the eggs, 20-30 seconds.
  5. Add rice, oyster sauce, fish sauce, and sugar. Stir fry for 2 minutes, adding the cashews and green parts of the onions halfway through, until the rice is coated in the sauce.
  6. Serve it up right in the pineapple or on a plate. Garnish with cilantro and serve with lime wedges. I like to add some raw purple cabbage and mix it onto the rice as I eat it, because I like the crunchy texture. But you do you boo! This is just my personal preference.