Description
This vibrant Thai Pineapple Fried Rice is a deliciously fragrant dish that combines the sweetness of caramelized pineapple with fresh vegetables, scrambled eggs, and crunchy cashews. Made with brown jasmine rice and seasoned with tamari and chili garlic sauce, it offers a balanced taste of sweet, savory, and spicy flavors in just 25 minutes, perfect for a quick and wholesome meal.
Ingredients
Oils & Sauces
- 2 tablespoons coconut oil or quality vegetable oil, divided
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 to 2 teaspoons chili garlic sauce or sriracha
Produce
- 1 ½ cups chopped fresh pineapple
- 1 large red bell pepper, diced
- ¾ cup chopped green onions (about ½ bunch)
- 2 cloves garlic, pressed or minced
- 1 small lime, halved
- Handful of fresh cilantro leaves, torn into little pieces, for garnishing
Nuts & Eggs
- 2 eggs, beaten with a dash of salt
- ½ cup chopped raw, unsalted cashews
Grains
- 2 cups cooked and chilled brown rice, preferably long-grain brown jasmine rice
Seasoning
- Salt, to taste
Instructions
- Scramble the eggs: Heat a large wok, cast iron skillet, or non-stick frying pan over medium-high heat until a drop of water sizzles on contact. Add 1 teaspoon of oil, pour in the beaten eggs, and cook while stirring frequently until the eggs are lightly set and scrambled, about 30 seconds to 1 minute. Transfer the eggs to an empty serving bowl and wipe the pan if needed.
- Caramelize pineapple and cook vegetables: Add 1 tablespoon of oil to the pan. Add the chopped pineapple and diced red bell pepper, stirring constantly as you cook until the pineapple caramelizes on the edges and the liquid evaporates, about 3 to 5 minutes. Then add the chopped green onions and minced garlic, cook for about 30 seconds until fragrant. Transfer all contents to the bowl with the scrambled eggs.
- Toast cashews and heat rice: Lower the heat to medium. Add the remaining 2 teaspoons of oil to the pan. Add the chopped raw cashews and cook, stirring constantly, until fragrant, about 30 seconds. Add the chilled cooked brown rice and stir to combine. Continue cooking the rice, stirring occasionally, until heated through, about 3 minutes.
- Combine all ingredients: Return the pineapple-vegetable and egg mixture back to the pan. Stir thoroughly to combine, breaking up any clumps of scrambled eggs. Cook until everything is warmed through. Remove from heat and stir in the tamari and chili garlic sauce according to your taste preferences. Squeeze the juice of half a lime over the dish and season with salt as needed. Stir well.
- Serve and garnish: Slice the remaining half lime into 4 wedges. Transfer the fried rice to serving bowls. Garnish each bowl with a lime wedge and a sprinkle of fresh cilantro leaves. Serve with extra tamari and chili garlic sauce or sriracha on the side for added flavor.
Notes
- For best results, use chilled cooked brown jasmine rice to prevent the dish from becoming mushy.
- You can adjust the level of spiciness by varying the amount of chili garlic sauce or sriracha.
- Substitute cashews with peanuts or omit nuts for a nut-free option.
- This dish is excellent as a light lunch or dinner and pairs well with grilled meats or tofu.
- Leftovers store well in the refrigerator for up to 2 days and can be reheated in a skillet or microwave.
