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Homemade Fried Rice Stuffed Into the Hollowed Out Half of a Pineapple

Easy Pineapple Fried Rice

Take your dinner table on a trip to Thailand with this 30-minute Pineapple Fried Rice recipe! Filled with hearty veggies and flavorful seasonings, this sweet and savory fried rice will rock your world!

Course Lunch
Cuisine Thai
Keyword how to make egg fried rice, pineapple rice, thai pineapple fried rice
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 240 kcal
Author Kelly


  • 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. For a vegan version, sub with scrambled tofu or egg substitute like Just Eggs.
  • 1-1/2 cups pineapple chunks I used fresh pineapple
  • 3 cups day-old cooked rice , chilled and clumps separated. You can sub with riced cauliflower, riced broccoli or hearts of palm rice for a grain-free, paleo, keto / low carb option.
  • 1 tablespoon coconut aminos , if you're not looking for a paleo and soy-free alternative, you can use low sodium soy sauce or gluten-free tamari.
  • 2 teaspoons fish sauace , Use vegan fish sauce if needed. Miso paste also works. Whichever one you choose, don't omit this – it provides some seriously awesome umami flavor. Our favorite brand is Red Boat.
  • 1 teaspoon sesame oil
  • 1 teaspoon Mirin , Shaoxing wine or dry sherry can also be used in a pinch. Omit if preferred but adds an extra umami of flavor.
  • 1 teaspoon red chili pepper flakes more or less, to taste
  • salt and black pepper to taste
  • 1/4 teaspoon Madras curry powder , optional but adds that extra authentic Thai flavor.
  • 1/3 cup roasted unsalted cashews
  • 1 lime wedge

Optional Garnishes


  1. 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.

    Peas, chopped carrots, corn and diced onions in a large skillet
  2. 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.

    Scrambled eggs and mixed vegetables in a large black wok with white speckles
  3. 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.

    Cooked rice, mixed vegetables, scrambled eggs and the rest of the elements being combined in a large pan
  4. 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.

    A wok full of fried rice with a wooden serving spoon scooping some out

Recipe Notes

Add in chopped cooked chicken, shrimp, tofu or any other protein of your choice to make this a complete meal.

How to Store and Reheat 

Let your rice cool completely and place it in an airtight container. Store it in the fridge for 4-5 days. When you're ready to enjoy your fried rice, reheat it over medium heat with a splash of oil, stirring often. Alternatively, you can reheat individual portions in the microwave for 1 minute, then in 15 second intervals until warm.

How to freeze:

As long as your rice doesn't contain any previously frozen shrimp, it's safe to freeze for up to 3 months. Just let it cool completely and transfer it to a resealable freezer bag with all the air squeezed out. Thaw out frozen rice in the fridge before reheating.

Nutrition Facts
Easy Pineapple Fried Rice
Amount Per Serving (1 serving (1/4 recipe))
Calories 240 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 4g4%
Protein 8g16%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.