Quick and easy Pineapple Fried Rice is filled with fresh sweet pineapple & vegetables. It’s a great side dish to any Asian dinner or add chicken or shrimp for a one-pot meal.
Recently my husband and I went to a cool sushi bar called Buddha Sky Bar in downtown Delray Beach, Florida. If you are ever in the South Florida area this is definitely a restaurant you should make an effort to visit. It is small and decorated very nicely, with superb food and service as well as a nice view over Atlantic Avenue, the main attraction.
During our visit we had the most delicious Pineapple Fried Rice that I just had to try and duplicate it. And I have to say, it came out pretty well. If you get all the ingredients cut up and separated ahead of time, it is really quick and easy to make. Hint: Make the rice the day before and put it in your refrigerator overnight.
- 3 cups cooked jasmine rice Earthly Choice Brown Rice is a great gluten-free choice
- 3 Tablespoons vegetable oil
- 1/3 cup onion chopped
- 3 cloves garlic chopped fine
- 1 red bell pepper chopped
- 1/4 teaspoon crushed red pepper flakes
- 1-2 Tablespoons white wine or chicken stock if not going meatless
- 2 eggs
- 1 carrot grated
- 1/2-3/4 cup frozen peas
- 1 cup pineapple chunks chopped
- 1/2 cup roasted cashews chopped
- 3 Tablespoons soy sauce
- 2 teaspoons Thai red curry paste
- 2 green onions sliced thin
- 1/4 bunch cilantro chopped
Cook rice according to package directions. This recipe works best if the rice is cooked the day before so it dries out slightly. If cooking the same day, cook earlier in the day and place in refrigerator without a lid so it dries more quickly.
When ready, assemble ingredients:
Place onion, garlic, bell pepper and red pepper flakes together in bowl.
Place carrots & peas in a second bowl.
Place rice mixed with 1 Tablespoon of vegetable oil, pineapple chunks and cashews in another bowl.
Mix soy sauce and Thai curry paste together and set aside.
Heat 2 tablespoons of oil in large skillet over medium-high heat.
Add the onion-pepper mixture from the first bowl and stir-fry for about 1 minute. If pan becomes a little dry add a little chicken stock or white wine.
Add the 2 eggs and scramble quickly mixing in with onion mixture.
Add the carrots and peas from second bowl and stir-fry another minute or two.
Now add the rice mixture to the pan along with the soy sauce/curry paste and stir-fry about 5-8 minutes. They usually say to cook until you hear the rice making popping sounds.
Place into serving bowl and garnish with green onion and cilantro.
This recipe is gluten-free if you use both gluten free soy sauce (tamari) and brown rice or a jasmine rice that has not been over processed. For a meatier option, add shrimp or chicken .