Thai Pineapple Fried Rice
Pineapple Fried Rice brings vibrant flavors of Thailand to your plate with its perfect blend of sweet and savory. Whether you use fresh or canned pineapple, your experience with fried rice will never be the same.
Why does Thai Fried Rice Taste Different?
- Most restaurants in Thailand use either regular Thai rice or Jasmine rice. Therefore the grain is longer and aromatic.
- The aromatics of this dish also involve the curry powder along with soy sauce and other regular fried rice seasoning.
- Every plate of Thai fried rice comes with a small bowl of “Prik Nam Pla”. A condiment that enhances the flavor of the rice. However, I will say, it is can be an optional thing for you.
Can You Use Canned Pineapple for the Fried Rice?
Yes, you can use canned pineapple for the pineapple fired rice. Strain all juice before adding. Squeezing out some juice allows seasonings to penetrate better. You can save juice for marinades. Check out my “45 Minutes Tender BBQ Ribs Recipe” for marinade ideas.
Also, if you like this recipe, make sure to check my “Easy Shrimp Fried Rice Recipe” and shrimp pineapple curry. However, if you decide to use a fresh pineapple, consider making a pineapple bowl as a vessel too. See the picture below or see the video for clarification.
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Important Tips
- Ensure the rice is cooked and dry before adding the pineapple to the pan. Using cold leftover rice is best. As the rice dries out, it will start popping or dancing in the pan.
- Add-ons that work well for the pineapple fried rice include diced cooked ham, bacon, raisins, peas, carrots, bell peppers, toasted coconut flakes, and toasted cashew nuts.
- If you have raw cashew nuts and want to fry or toast them, soak the nuts in water for ten minutes. Then, pat them dry and fry them in a few tablespoons of oil before cooking shrimp and eggs. This way, you can use the same oil for cooking the shrimp and eggs as well.
Thai Pineapple Fried Rice
Equipment
- 1 wok
Ingredients
- 3 tablespoons vegetable oil
- 10 shrimp (peeled and deveined)
- 2 eggs
- 5 cloves garlic minced
- ½ cup onion diced
- 1½ cup cooked rice cold
- ½ tablespoon curry powder
- ½ teaspoon sugar
- ¼ teaspoon salt
- 1 tablespoon soy sauce
- 1 cup pineapple diced
- ½ cup pea or used 1/2 cup frozen (peas and corrots)
- ½ cup bell pepper diced
- ½ cup carrot diced
- ¼ cup cashew nuts toasted
- 1 green onion
- 1 tablespoon cilantro (chopped and is optional)
Nam Pla Prik (Optional)
- 1 tablespoon fish sauce
- 1 clove minced garlic
- 1 Thai chili minced
- 2 teaspoon lime juice fresh
Instructions
Cook the protein.
- Preheat the vegetable oil over high heat. Cook the shrimp until they are 90% done, which should take about 2 minutes. Then, set them aside.
- Add another tablespoon of vegetable oil to the pan. Crack in 2 eggs and let them cook undisturbed for 30 seconds, then scramble them. Set aside.
Cook and Assemble the Fried Rice.
- Pour another tablespoon of vegetable oil into the pan or wok. Add diced onion and garlic, and sauté them. Then, add cold leftover rice and season it with curry powder, salt, sugar, and soy sauce. Stir everything together to combine.
- Incorporate toasted cashew nuts, diced bell pepper, carrot, peas, along with the shrimp and scrambled eggs. Stir-fry everything for another 2 minutes or until the rice is thoroughly dried.
- Incorporate diced pineapple and toss to combine, heating through for another 2 minutes. Optionally, sprinkle with chopped green onion and cilantro. Serve warm and enjoy. I personally recommend serving this dish with the "Prik Nam Pla" condiment.
(Optional) Make Prik Nam Pla
- Combine chopped chili, garlic, lime juice, and fish sauce together. Drizzle the mixture over fried rice or white rice.
Video
@stickyricethaikitchen Thai Pineapple Fries Rice Ingredients ⬇️ 3 tablespoons vegetable oil 10 shrimp (peeled and deveined) 2 eggs 5 cloves garlic minced ½ cup onion diced 1½ cup cooked rice cold ½ tablespoon curry powder ½ teaspoon sugar ¼ teaspoon salt 1 tablespoon soy sauce 1 cup pineapple diced ½ cup pea or used ½ cup frozen (peas and corrots) ½ cup bell pepper diced ½ cup carrot diced ¼ cup cashew nuts toasted 1 green onion 1 tablespoon cilantro (chopped and is optional) Nam Pla Prik (Optional) 1 tablespoon fish sauce 1 clove minced garlic 1 Thai chili minced 2 teaspoon lime juice fresh Full recipe and tips : www.stickyricethaikitchen.com #pineapples#friedrice#pineapplefriedrice#thaifood#easyrecipe#homemadefood#betterthantakeout#tiktokrecipe
♬ Sunshine – WIRA
Looks yummy. What brand curry powder please?
Hi D,
I honestly believe the brand doesn’t make too much of a difference for this particular recipe. I just used the bulk curry powder from Winco or at the time of filming the video, I used the Dragon Fly Indian Curry. Mainly because that’s what I found at the local Asian store. Have fun cooking 😀
I love this dish! Thank you for sharing your recipe. Yummm!!! 😋
Thank you so so much ka 😀