Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A vibrant and fragrant Thai fried rice dish combining sweet pineapple, savory soy sauce, and a mild spicy kick, garnished with cashews, fresh cilantro, and lime for a balanced flavor and texture experience.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tablespoons coconut oil
  • 2 eggs, beaten with a dash of salt
  • 1 ½ cups fresh pineapple, chopped
  • 1 large red bell pepper, diced
  • ¾ cup green onions, chopped
  • 2 cloves garlic, pressed or minced
  • ½ cup raw, unsalted cashews
  • 2 cups cooked and chilled long-grain jasmine rice
  • 1 tablespoon reduced-sodium tamari or soy sauce
  • 1–2 teaspoons chili garlic sauce or sriracha (adjust to taste)
  • 1 small lime, halved
  • Salt, to taste
  • Handful of fresh cilantro leaves, torn

Instructions

  1. Prep all ingredients: break up clumps in day-old chilled jasmine rice; chop pineapple and red bell pepper; mince garlic; chop green onions; beat eggs with a pinch of salt; measure tamari/soy sauce and chili garlic sauce; pat dry and season chicken/shrimp/tofu if using.
  2. Preheat a large wok or heavy skillet over medium-high heat until very hot.
  3. Add 1 teaspoon coconut oil to the hot pan, pour in beaten eggs, stir gently until just scrambled and still soft (about 30–60 seconds), then transfer to a bowl and set aside.
  4. Add 1 tablespoon coconut oil, add pineapple chunks and diced red bell pepper, stir and let them caramelize and moisture evaporate, about 3–5 minutes.
  5. Add minced garlic and most of the chopped green onions, cook another 20–30 seconds until fragrant, then transfer this mixture to the bowl with scrambled eggs.
  6. Lower heat slightly, add remaining teaspoon coconut oil and raw cashews, stir constantly for 20–40 seconds until golden and fragrant.
  7. Increase heat to medium-high, add chilled jasmine rice, break up any clumps with spatula, stir-fry for 2–3 minutes until rice is hot and lightly toasted.
  8. Return scrambled eggs, pineapple, and vegetable mixture to wok; pour in tamari or soy sauce and 1–2 teaspoons chili garlic sauce, squeeze juice from half a lime, and toss thoroughly to coat and heat through.
  9. Taste and adjust seasoning with salt, more tamari, or lime juice as needed.
  10. If using proteins like chicken, shrimp, or tofu, cook them separately first and add back now; toss to combine and heat through.
  11. Remove wok from heat, sprinkle torn cilantro and remaining green onions over the top, and serve with lime wedges or in a hollowed pineapple shell for presentation.

Notes

Use day-old jasmine rice chilled overnight for best texture and to prevent mushiness., Caramelize pineapple by letting it sit unmoved in the hot pan to intensify sweetness and texture., Cook proteins separately to avoid overcooking and add them back at the end., Adjust chili garlic sauce quantity based on desired heat level., For vegetarian/vegan versions, swap eggs with firm tofu and use tamari instead of fish sauce., Avoid overcrowding the wok to maintain high heat and proper stir-frying., Store fried rice in airtight container in fridge for 3–4 days; freeze for up to 1 month., Reheat using stovetop with a splash of coconut oil or water for best results.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 to 450 calories per serving (varies based on protein choice and portion)
  • Fat: Healthy fats from coconut oil and cashews
  • Carbohydrates: Primarily from jasmine rice and pineapple
  • Protein: Includes eggs and optional chicken, shrimp, or tofu (protein varies by choice)