Pineapple fried rice 🍍 the best fried rice

Ingredients

• 3 cups Jasmine Rice (cooked, cooled and preferably day‑old)
• 1 cup Pineapple (fresh or canned, diced)
• 8 ounces Shrimp (peeled, deveined; can substitute chicken or tofu)
• 2 Eggs (large, lightly beaten)
• 1 small Onion (finely diced)
• 2 cloves Garlic (minced)
• 1 medium Carrot (peeled and diced small)
• ½ cup Frozen Peas (thawed)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 teaspoon Fish Sauce (adds umami depth)
• ½ teaspoon Curry Powder (Thai yellow curry powder works best)
• 2 tablespoons Vegetable Oil (high‑smoke‑point oil such as canola or peanut)
• 2 stalks Green Onions (thinly sliced, green parts only)
• ¼ cup Cilantro (roughly chopped)
• ¼ cup Roasted Cashews (coarsely chopped (optional garnish))
• 1 Lime (cut into wedges for serving)

Instructions

1. Prepare All Ingredients

   Dice the onion, mince the garlic, dice the carrot, thaw the peas, cut pineapple into bite‑size pieces, slice green onions, and chop cilantro. Beat the eggs in a small bowl.

   Time: PT5M

2. Heat the Wok

   Place the wok over high heat and add 1 tablespoon of vegetable oil. Let the oil shimmer, about 30 seconds.

   Time: PT1M

   Temperature: high heat

3. Scramble the Eggs

   Pour the beaten eggs into the wok, stirring quickly to create soft curds. Transfer the scrambled eggs to a plate and set aside.

   Time: PT2M

   Temperature: high heat

4. Sauté Aromatics

   Add the remaining 1 tablespoon oil to the wok. Toss in the onion, garlic, and carrot. Stir‑fry for 2 minutes until fragrant and the carrots begin to soften.

   Time: PT2M

   Temperature: high heat

5. Cook the Protein

   Add the shrimp (or chicken/tofu) to the wok. Stir‑fry 3 minutes until the shrimp turn pink and are just cooked through.

   Time: PT3M

   Temperature: high heat

6. Add Rice and Seasonings

   Add the cooled jasmine rice, soy sauce, fish sauce, and curry powder. Break up any clumps and stir‑fry for 5 minutes, allowing the rice to get slightly crispy.

   Time: PT5M

   Temperature: high heat

7. Finish with Veggies and Pineapple

   Stir in the peas, pineapple chunks, and the scrambled eggs. Cook another 3 minutes, mixing everything evenly. Remove from heat and fold in green onions, cilantro, and optional cashews.

   Time: PT3M

   Temperature: high heat

8. Serve

   Spoon the pineapple fried rice onto plates, garnish with extra cilantro and a lime wedge on the side. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

18 g

Carbohydrates

55 g

Fat

16 g

Fiber

4 g