Thai Pineapple Fried Rice Recipe
This Thai-influenced curried fried rice makes a great weeknight meal or lunch because you can cook it within 20 minutes and in just one pot if you use leftover rice. I even encourage using leftover rice because the rice dries out and even hardens a bit in the fridge, and that way it will stir-fry really well without getting mushy.
This Thai-influenced curried fried rice makes a great weeknight meal or lunch because you can cook it within 20 minutes and in just one pot if you use leftover rice. I even encourage using leftover rice because the rice dries out and even hardens a bit in the fridge, and that way it will stir-fry really well without getting mushy.
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon oil
- 1 cup cooked rice
- 1 tablespoon sriracha sauce
- 2 tablespoon water
- 1 cup cabbage
- 2 teaspoon soy sauce
- 2 teaspoon curry powder
- 1-2 spring onions
- 1 cup carrot
- 2 tablespoon green bell pepper (sliced aka capsicum)
- 2/3 cup green peas
- 1.7 ounces pineapple chunks
- 1 tablespoon ginger + garlic (paste or freshly chopped *see notes)
- Carbohydrate 53.2232701293848 g
- Cholesterol 0 mg
- Fat 27.8798180834922 g
- Fiber 6.54846029339332 g
- Protein 7.62220309890779 g
- Saturated Fat 3.66237627086242 g
- Serving Size 1 1 serving (433g)
- Sodium 754.036198219838 mg
- Sugar 46.6748098359915 g
- Trans Fat 1.54594177206259 g
- Calories 484 calories
Step-by-step
- Keep all ingredients ready before cooking.
- Slice your spring onion bulbs and the green stalks, cut your carrot small, slice your cabbage, slice your bell pepper/capsicum into small pieces, cut your pineapple into chunks.
- Keep your green peas ready as well and the ginger garlic paste.
- Prepare your stir-frying sauce by mixing together rice vinegar, soy sauce, sriracha sauce, sugar, and curry powder.
- Grab a shallow frying pan such as a wok or kadhai and add your oil. Heat up and then add the sliced spring onion bulbs.
- Stir fry on high heat for a minute to get a bit soft then continue to add in the carrot, cabbage, and green bell pepper.
- Mix and now add the green peas and pineapple chunks. Also, add the ginger garlic paste at this point.
- Stir fry on high heat for a minute.
- Then add in your cooked rice and pour your previously prepared stir-frying sauce over the rice and with the water.
- Mix and Stir fry on high heat for 2-3 minutes.
- Garnish with the cut green spring onion stalks.
- Serve hot.
Thai Pineapple Fried Rice: A Weeknight Delight
As a busy working mom, finding quick and delicious meals is a constant quest. My kids, bless their picky hearts, can be a challenge to feed, but this Thai Pineapple Fried Rice recipe has become a family favorite. It's not only incredibly flavorful, with a beautiful balance of sweet and savory thanks to the pineapple and curry, but it's also incredibly quick to make. The key is using leftover rice – the slightly drier texture is perfect for stir-frying and prevents that dreaded mushy rice.
This recipe perfectly embodies my philosophy of efficient cooking. Life is too short to spend hours in the kitchen, especially when there are kids’ homework to supervise, soccer games to attend, and a million other things on my to-do list. This dish comes together in under 20 minutes, and the cleanup is minimal (one pot!), leaving me more time to focus on what truly matters: my family.
The bright, vibrant colors of this dish alone make it a winner. The deep orange of the carrots, the crisp green of the peas and bell peppers, the sunny yellow of the pineapple – it's a feast for the eyes as much as it is for the palate. And let's not forget the aromatic fragrance of the curry powder and ginger, filling my kitchen with a warm, inviting scent that always seems to draw my family in.
I often adjust this recipe based on what I have on hand. Sometimes I add a handful of shredded chicken or tofu for extra protein. Other times, I might swap out the bell pepper for some broccoli or snow peas. The beauty of this recipe is its versatility. It's a blank canvas upon which you can create your own delicious masterpiece, tailored to your preferences and what’s available in your fridge.
Beyond the convenience and taste, this Thai Pineapple Fried Rice also offers a healthy and balanced meal. The rice provides carbohydrates for energy, the vegetables offer essential vitamins and minerals, and a touch of protein from whatever additions you choose to include rounds it out. It's a guilt-free indulgence that satisfies both my taste buds and my desire for wholesome nourishment for my family. This dish represents for me a perfect balance between my roles as a working woman and a caring mother. It's a quick, healthy and delicious meal that my family loves - that's everything I need at the end of a busy day.
So, if you’re looking for a quick, easy, and delicious meal that the whole family will enjoy, I highly recommend giving this Thai Pineapple Fried Rice a try. It's a guaranteed weeknight winner, and a testament to the fact that healthy and delicious don't have to mean complicated.
Tips and Tricks:
- Leftover Rice is Key: Don't underestimate the power of leftover rice! Its drier texture is ideal for stir-frying.
- Adjust the Spice: Control the level of spiciness by adjusting the amount of sriracha sauce.
- Get Creative with Veggies: Feel free to substitute your favorite vegetables for those listed in the recipe.
- Add Protein: Boost the protein content by adding cooked chicken, shrimp, tofu, or tempeh.
- Make it Ahead: The sauce can be made ahead of time and stored in the refrigerator for later use.
This dish isn’t just a quick dinner, it's a taste of vibrant flavors and a testament to the simple joys of home-cooked meals, even amidst a busy schedule. Try it out, and I am sure you'll love it as much as my family does!
