Thai Pineapple Fried Rice

Prep 10 min · Cook 10 min · Serves 4 · Original recipe

🧾 Ingredients

Produce

• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 carrots, cut into thin strips
• 1 red #bell-pepper, cut into thin strips
• 1 cup fresh #pineapple chunks
• 2 green onions, chopped
• Fresh cilantro for garnish

Pantry & Dry Goods

• 3 cups cooked #basmati-rice (preferably day-old)
• 1 cup frozen peas, cooked
• 1/3 cup #cashews
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons vegetable oil

Spices & Seasonings

• 1 teaspoon curry powder
• Salt and black pepper to taste
• Red pepper flakes (optional)

🔪 Instructions

1. Cook rice according to package instructions the day before and store in the fridge (leftover rice works best - it won't clump or get mushy).
2. Cook the frozen peas for 2-3 minutes on the stovetop or in the microwave.
3. In a large pan or wok, heat the oil and saute the onion for about 3 minutes.
4. Add the garlic, carrots, and bell pepper. Cook for 3 minutes.
5. Stir in the cooked rice and season with curry powder and soy sauce.
6. Add the pineapple, peas, green onion, and cashews. Season with salt, pepper, and red pepper flakes if using. Stir until well combined.
7. Serve with fresh cilantro and more green onions on top.

📝 Notes

• For a fun presentation, serve in a hollowed-out pineapple shell.
• Can also add protein like fried tofu or tempeh.
• Works best in a wok or cast iron skillet.
• Can freeze in ziplock bags for easy reheating later (freeze without the cilantro and green onions).