Thai Pineapple Fried Rice

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"PRO TIP: the best rice varietal to use for Thai pineapple fried rice is jasmine rice. @think_rice @feedfeed #ad U.S.-grown jasmine rice is an aromatic long grain rice that cooks softer and stickier than other long grain rice types. When cooked, the flavorful rice grains are soft, moist, and cling together making it perfect for fried rice dishes. The soft aromatic rice provides the perfect base for the sweet pineapple, savory flavors notes and the nutty cashews to deliver one of our favorite comfort foods. #ThinkRice #Feedfeed This Thai pineapple fried rice recipe has everything you love in fried rice, it is sweet, savory, and 100% comforting."
-- @takestwoeggs

A Note from Feedfeed

Don’t order in Thai, make your own pineapple fried rice at home. With this is a quick and easy dinner to prepare, it’s a great way to use up day-old rice. If you don’t have a wok you can use a large skillet or pan.

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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 5-6

Recipe Card

ingredients

  • 5 tablespoons vegetable oil
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 pound boneless skinless chicken thighs
  • 4 garlic cloves, minced
  • 1/2 yellow onion, chopped
  • 1/2 red bell pepper, diced
  • 1/2 cup frozen green beans, peas, carrots, and corn
  • 1/3 cup cashews, toasted
  • 5 cups cooked, day old jasmine rice
  • 2 tablespoons light soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoon sugar
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon white pepper
  • 1 1/2 cups pineapple, diced
  • 4 stalks of green onion, sliced `

Method

  • Step 1

    In a small bowl, beat the eggs with ¼ teaspoon salt. Heat your wok over medium heat until hot. Add 1 tbsp vegetable oil, and scramble the eggs for 1 minute—until just cooked. Turn off the heat, break the egg into small pieces, and transfer to a dish. Set aside.

  • Step 2

    Generously salt and pepper both sides of the chicken thighs. In the wok, heat 2 tbsp of vegetable oil on high heat. Cook the chicken thighs for about 4 minutes on each side or until done. Rest the chicken for 5 minutes then slice. Set aside.

  • Step 3

    Add 2 tbsp of vegetable oil to the wok. Saute the diced onion until translucent and golden brown. Then add the garlic and saute until lightly browned. Next, add the bell pepper and toss for 1 min. Lastly, add frozen green beans, peas, carrots, and corn, and toasted cashews toss.

  • Step 4

    Add rice followed by the soy sauce, fish sauce, sugar, curry powder, and white pepper. Toss together for 2 min. or until rice grains are coated. Add in the chicken and scrambled eggs and toss until combined.

  • Step 5

    Finally, add the diced pineapple and green onion and toss for just 30 seconds until combined.