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!
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.
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.