Pineapple Fried Rice – an easy dinner recipe that is perfect for busy weeknights. Best of all, this simple side dish comes together in less than 30 minutes with chicken or shrimp & is SO much better than takeout!
Fried Rice is one of those dishes I turn to the most when I don’t feel like fussing over dinner after a long day.
It’s a one pan dinner and the variations are endless, using just a few simple ingredients. The best part is, it’s the perfect way to clean out the fridge of your lingering veggies.
This Pineapple Fried Rice recipe is another variation from my cookbook. I’ve included some tips to make it gluten free and a little bit more allergy-friendly.
I’ve also left out the curry powder that you find in most Thai restaurant versions. However, if you’re as crazy about Thai flavors as much as I am, you can totally add a bit of curry powder to kick it up a notch though.
Make-ahead and allergy-friendly tips for making Pineapple Fried Rice
- Don’t skip the ! It adds SO much umami flavor to the pineapple fried rice. I’ve also read great things about this .)
- Use leftover rice that’s been refrigerated. Adding fresh hot cooked rice will turn the fried rice into mush. Or cook your fresh rice using 25% less water –> scoop it out onto a baking sheet and freeze for 10 minutes
- Cook the ingredients separately. For this fried rice recipe, you’ll cook the egg first, then dish out to plate. This is to ensure that each ingredient is perfectly cooked (not over or under cooked) AND that each ingredient maintains their distinct flavor and texture.
- Add any protein you like – chicken, shrimp, tofu etc. For make-ahead pineapple fried rice, you can chop chicken, pork or beef into bite-sized pieces and store in a zip-top bag the night before.
- Leftovers are great for packing in your work or school lunch bowls.
Pineapple Fried Rice is the perfect easy Thai-style side dish or weeknight meal. This recipe is made in less than 30 minutes and is way better than takeout!
- 2-1/2 Tablespoons cooking oil divided
- 1/2 medium onion finely chopped
- 3 cloves garlic minced
- 1/2 teaspoon grated or minced ginger
- 1/2 cup frozen mixed vegetables thawed
- 3 large eggs lightly beaten
- 1-1/2 cups pineapple chunks I used fresh pineapple
- 3 cups day-old cooked rice chilled with clumps separated
- 1 Tablespoon low sodium soy sauce use gluten free tamari or coconut aminos
- 2 teaspoons fish sauace leave out for paleo or use Vegan Fysh Sauce
- 1 teaspoon sesame oil
- 1 teaspoon Mirin or rice wine
- 1 teaspoon red chili pepper flakes more or less, to taste
- salt and black pepper to taste
- 1/4 teaspoon Madras curry powder optional
- 1/3 cup roasted unsalted cashews
- 1 lime wedge
- chopped fresh cilantro
- green onions
- sesame seeds
Heat 1 tablespoon of oil in a wok or large pan over high heat. Add the onion, garlic, and ginger and cook for a minute, until fragrant. Add the mixed vegetables and sauté for another 30 seconds - 1 minute. Push the ingredients to one side and pour in the beaten eggs. Scramble into small pieces until cooked. Transfer the ingredients to a large plate.
- Return the pan to the heat and add 1/2 tablespoon of oil. Add the pineapple and cook until slightly softened. Transfer to the same platter as the vegetables and eggs. Return the same pan back to the heat and add the remaining oil. Spread the rice into the pan, breaking up any large chunks with a spatula. Cook until slightly toasted. Add the platter of vegetables and pineapples back into the pan. Add soy sauce, fish sauce (if using), sesame oil, Mirin, chili pepper flakes, salt, and black pepper to taste. Sprinkle in the cashews and squeeze in the lime wedge and continue tossing and stirring well to combine everything.
- Serve hot with cilantro, green onions, and sesame seeds, if desired.
Add in chopped cooked chicken, shrimp, tofu or any other protein of your choice to make this a complete meal.
More fried rice: