Thai Pineapple Fried Rice Recipe
Whip up a meal in a flash with Thai Pineapple Fried Rice! This easy, exotic dish combines pineapple, cashews, and raisins – all ready to enjoy in under 30 minutes.
Servings: 4
Calories: 393kcal
Ingredients
- 4 cups cold cooked rice
- 2 Tbsp. Peanut or vegetable oil
- 1/4 cup cashew pieces
- 1/2 cup chopped onions
- 1/4 cup golden raisins
- 1 Egg beaten
- 1/2 cup pineapple tidbits
- 1/4 cup chopped scallions divided
- 2 tablespoon fish sauce
- 1 teaspoon sugar
- fresh cilantro for garnish optional
Instructions
- Use your fingers to crumble up the cold rice and break up any clumps.
- Heat the oil in a large wok or skillet over medium-high heat.
- Once hot, add the cashews, onions, and raisins. Let cook for 1 minute.
- Add the beaten egg and cook for 1 minute while stirring to scramble the egg.
- Add the pineapple pieces, followed by half of the chopped scallions. Then add the rice, fish sauce, and sugar to the mixture, and cook, stirring often, for 3 to 4 minutes or until the rice is warm.
- Mound the rice on a serving platter and garnish with the leftover scallions (and cilantro if desired).
Notes
You can store leftover Pineapple Fried Rice in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. Freezing is not recommended, as the texture of the rice and pineapple may become unpleasant upon thawing.
You can reheat it in a microwave, stirring occasionally to ensure even heating, or in a large skillet over medium heat. Just add a little water or oil to prevent drying.
Nutrition
Serving: 1serving | Calories: 393kcal | Carbohydrates: 62g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 728mg | Potassium: 300mg | Fiber: 2g | Sugar: 12g | Vitamin A: 138IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg
