Is there anything more satisfying than the sweet and savory delight of a good Thai pineapple fried rice? Probably not, especially when the aroma of sizzling garlic and the tangy bursts of pineapple hit your senses like the latest viral dance trend—unexpected yet perfectly choreographed. I remember trying it for the first time in a bustling street market in Bangkok, and the flavors have danced around in my culinary dreams ever since.
Steps
- Heat a large pan over medium-high heat, adding a teaspoon of oil when hot. Pour in the beaten eggs, stirring frequently, until scrambled and lightly set, then transfer them to a bowl.
- Add a tablespoon of oil to the pan, then sauté the pineapple and red bell pepper until the pineapple’s edges are caramelized and the liquid evaporates. Stir in the green onions and garlic, cooking until fragrant, and then add this mixture to the bowl with the eggs.
- Reduce the heat to medium, add the remaining oil, and cook the cashews until they are fragrant. Stir in the chilled rice and cook until it’s heated through, about 3 minutes.
- Mix the contents of the bowl back into the pan, breaking up the eggs, and heat until warmed through. Add tamari and chili garlic sauce to taste, then squeeze half a lime over the dish and season with salt.
- Divide the stir-fry into serving bowls, garnishing with lime wedges and cilantro. Serve with extra tamari and chili garlic sauce or sriracha on the side for additional flavor.
Ingredients
- 2 tablespoons coconut oil or quality vegetable oil, divided
- 2 eggs, beaten with a dash of salt
- 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
- ½ cup chopped raw, unsalted cashews
- 2 cups cooked and chilled brown rice, preferably long-grain brown jasmine rice
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 to 2 teaspoons chili garlic sauce or sriracha
- 1 small lime, halved
- Salt, to taste
- Handful of fresh cilantro leaves, torn into small pieces, for garnishing
FAQ
- Can I use fresh rice instead of chilled leftover rice for this recipe?
- While you can use fresh rice, chilled leftover rice is preferred for stir fries as it doesn’t clump together, providing a better texture.
- Is it possible to make this recipe vegan or egg-free?
- Yes, you can make it vegan by omitting the eggs. Consider adding crispy baked tofu for extra protein and texture.
- What type of rice is best for this dish?
- Long-grain brown jasmine rice is recommended. It’s important to cook and chill the rice in advance for the best results.
- How do I make this recipe gluten-free?
- To ensure the dish is gluten-free, use a certified gluten-free soy sauce, such as tamari.
- Can this dish be prepared in advance and stored?
- Yes, this pineapple fried rice keeps well and can be stored for the next day. It tastes delicious reheated or at room temperature.
Tips
- Prep Ingredients in Advance: This dish cooks quickly, so have all your ingredients chopped and ready to go before you start cooking to ensure a smooth process.
- Use Chilled Rice: For the best texture, use previously cooked and chilled rice. This prevents the rice from clumping and ensures a perfect stir-fry consistency.
- Caramelize the Pineapple: Take the time to cook the pineapple until it’s caramelized on the edges. This step enhances the sweet flavor and adds depth to the dish.
- Customize to Dietary Needs: To make the dish vegan, skip the eggs and consider adding crispy baked tofu for protein. Ensure that you use gluten-free soy sauce if required.
Equipment
- Wok or large cast iron skillet: Essential for stir-frying and achieving the necessary high heat cooking.
- Fine mesh colander: Useful for rinsing the rice thoroughly before cooking.
- Rimmed baking sheet: Helpful for spreading and cooling the rice quickly in the refrigerator.
- Lime squeezer: Handy for easily extracting juice from limes.
