Thai Heavenly Pineapple Fried Rice


  • 3-4 cups cooked rice, preferably several days old (If fresh, you can leave it for about an hour or more uncovered in the refrigerator)
  • 1/4 cup vegetable or chicken stock
  • 1/2 cup frozen peas
  • 2 finely chopped shallots
  • 1 small can pineapple chunks – drained
  • 3 finely sliced spring onions
  • 3 finely chopped garlic cloves
  • 3 tbsp. soy sauce
  • 1 red or green chili, thinly sliced
  • 1 egg
  • 1 small carrot, grated (1/4 cup) – optional
  • 1/4 cup raisins
  • 1/2 cup roasted unsalted whole cashews
  • 1/3 cup fresh coriander
  • 2 tsp curry powder


Step 1

Mix 1 tbsp of oil with rice and use your fingers to separate the chunks into grains then set aside.

Step 2

Stir the soy sauce with the curry powder in a cup.

Step 3

Drizzle 1 to 2 tbsp of oil in a large frying pan or a wok over medium-to-high heat.

Step 4

Add the following: shallots, garlic, and chili, and stir fry for 1 minute.

Step 5

Whenever the pan becomes dry, add a little bit of stock (1 tbsp at a time).

Step 6

Crack the egg to the pan and stir quickly to cook (as if you were making scrambled eggs).

Step 7

Add the carrot (optional) and peas then stir fry for 1 to 2 minutes, and add more stock if necessary.

Step 8

Now add the rice, pineapple chunks, cashews, and raisins.

Step 9

Drizzle the soy sauce mix with curry powder over and stir fry to over medium high to high heat until the rice begins to make popping sounds (about 3 minutes).

Step 10

Avoid adding any stock from this step on, or the rice will turn out soggy.

Step 11

Remove from heat.

Step 12

Taste the saltiness, and add a few shakes of salt or instead place up to 2 tbsp of soy sauce. (If it happened to get over-salted add a squeeze or two of lime juice.)

Step 13

Scoop rice mix onto a serving plate (or in a carved-out pineapple) and top it with spring onions and coriander.

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