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Easy Thai Pineapple Fried Rice Recipe for a Tasty Summery Tropical Fried Rice

This super-easy Thai pineapple fried rice recipe makes a tasty summery tropical fried rice. Tuck into a bowl at home and you can imagine you’re back in Southeast Asia eating a bowl of pineapple rice at a beachside street food shack with your toes in the sand. If you can’t source fresh pineapple, use quality canned pineapple.
Prep Time15 mins
Cook Time10 mins
Course: Breakfast, Lunch
Cuisine: Cambodian, Thai
Servings: 2
Calories: 1094kcal
Author: Lara Dunston

Ingredients

  • 2 cups jasmine rice , steamed
  • 2 garlic cloves , finely chopped
  • 1 pinch sea salt
  • 3 tbsp oil
  • 1 small onion , peeled and finely diced
  • 1 tbsp curry powder
  • 2 eggs
  • ½ tsp white sugar
  • 2 tbsp light soy sauce
  • 1 ½ cups pineapple , diced into 1cm pieces
  • 2 tbsp scallions/spring onions , finely sliced
  • ½ tsp salt
  • ½ tsp white pepper
  • ½ tsp chilli flakes
  • 2 tbsp crispy fried shallots

Instructions

  • If you don’t have any day-old steamed rice in your fridge, steam 2 cups of rice in a rice cooker; when done, spread the rice out loosely on a tray to cool and set aside.
  • Chop garlic with salt by sprinkling a pinch of salt on the chopping board then finely chopping the garlic cloves on the salt.
  • In a wok over medium heat, heat the oil and fry the garlic until fragrant and just starting to change colour, taking care not to let it brown or burn, then add the onion and curry powder, combine well and continue to fry until aromatic.
  • Crack one egg into the wok and scramble for a minute, add the sugar, light soy sauce, and diced pineapple, and combine well.
  • Add the rice, turn down the heat, and stir-fry continually, mixing and tossing, to ensure the rice is covered with the garlic, onion and curry sauce, the pineapple is evenly distributed, and everything is hot.
  • Turn off the heat, stir through one tablespoon of the finely sliced scallions/spring onions, taste, and if needed, season with salt and white pepper, and serve immediately. Garnish with the remaining scallions/spring onions and a sprinkle of chilli flakes.

Nutrition

Calories: 1094kcal | Carbohydrates: 186g | Protein: 24g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 1718mg | Potassium: 667mg | Fiber: 7g | Sugar: 18g | Vitamin A: 556IU | Vitamin C: 70mg | Calcium: 144mg | Iron: 5mg