Thai Pineapple Fried Rice (Printable)

Thai-inspired fried rice featuring sweet pineapple, tender vegetables, and savory notes served inside a pineapple shell.

# What You'll Need:

→ Main

01 - 1 large ripe pineapple
02 - 3 cups cooked jasmine rice, preferably day-old
03 - 2 tablespoons vegetable oil
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 medium carrot, diced
07 - 1 red bell pepper, diced
08 - 2 eggs, lightly beaten
09 - 1/2 cup frozen peas
10 - 1/2 cup unsalted roasted cashews
11 - 1/2 cup pineapple flesh, diced
12 - 3 scallions, sliced
13 - 1/4 cup raisins or golden sultanas

→ Seasonings & Sauces

14 - 2 tablespoons soy sauce
15 - 1 tablespoon fish sauce
16 - 1 teaspoon curry powder
17 - 1/2 teaspoon white pepper
18 - 1 teaspoon sugar
19 - Salt to taste

→ Garnish

20 - Fresh cilantro leaves
21 - Lime wedges

# How to Make It:

01 - Slice the pineapple in half lengthwise, keeping the leaves attached. Carefully carve out the flesh, leaving a 1/2-inch shell. Dice 1/2 cup of pineapple flesh for the rice and set shells aside.
02 - Heat vegetable oil in a large wok or skillet over medium-high heat. Add onion and garlic, sauté until fragrant, approximately 1 minute.
03 - Add carrot and bell pepper; stir-fry for 2-3 minutes until slightly tender.
04 - Push vegetables to one side. Pour beaten eggs into the wok and scramble until just set.
05 - Add cooked rice, breaking up any clumps. Stir in peas, diced pineapple, cashews, and raisins. Mix thoroughly.
06 - Season with soy sauce, fish sauce, curry powder, white pepper, sugar, and salt. Stir-fry for 2-3 minutes until everything is heated through and well combined.
07 - Add scallions and toss briefly. Spoon fried rice into hollowed pineapple halves. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The pineapple shell turns a simple weeknight meal into something guests will photograph before they eat.
  • Sweet pineapple and savory curry powder create a balance that keeps every bite interesting without being heavy.
  • Day-old rice transforms into fluffy, separate grains that soak up all the sauces without turning mushy.
  • You can toss in whatever protein or vegetables you have lingering in the fridge and it still works beautifully.
02 -
  • If you use fresh rice instead of day-old, it will turn sticky and clumpy no matter how much you stir, so plan ahead and cook your rice the night before or spread it on a sheet pan to cool quickly.
  • The wok needs to be hot enough that the rice sizzles when it hits the pan, otherwise everything steams instead of frying and you lose that slightly crispy, toasted texture.
  • Add the soy sauce and fish sauce after the rice is already in the wok, not before, so the liquid evaporates quickly and coats the grains instead of pooling at the bottom.
  • If your pineapple shells tip over, slice a tiny bit off the bottom to create a flat base, just be careful not to cut through and create a leak.
03 -
  • Toast the curry powder in the hot oil for just ten seconds before adding the rice to wake up the spices and deepen the flavor without any bitterness.
  • If you want restaurant-level fried rice, cook it in two batches so the wok stays hot and the rice fries instead of steams, then combine everything at the end.
  • Use the leftover pineapple flesh to make a quick salsa with lime juice, cilantro, and a pinch of chili flakes to serve on the side.
  • For a smoky depth, add half a teaspoon of sesame oil at the very end, but not more or it will overpower the delicate pineapple sweetness.
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