Thai Pineapple Fried Rice contains all the spicy, sweet, and salty flavours of Thai cuisine together with the ideal amount of tang from the pineapple, and it is topped with crispy, nutty cashews. It takes only 30 minutes to prepare a great Thai supper with chicken, prawns or tofu.
Ingredients
- 2 cups cooked rice
- 1 tablespoon vegetable oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 1/2 cup pineapple chunks
- 2 tablespoons soy sauce
- 1/4 teaspoon black pepper
- 2 eggs, lightly beaten
- 1/4 cup green onions, sliced
Instructions
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the onion and garlic and stir-fry for 1-2 minutes, until fragrant.
- Add the carrots and peas and stir-fry for another 2-3 minutes, until slightly softened.
- Add the rice, pineapple chunks, soy sauce, and black pepper to the skillet and stir-fry for 2-3 minutes, until the rice is heated through and everything is well combined.
- Push the rice mixture to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked, then mix them into the rice mixture.
- Add the green onions and stir to combine.
- Serve hot.
Nutrition Facts (per serving, recipe makes 4 servings):
- Calories: 315
- Total Fat: 9.7g
- Saturated Fat: 1.6g
- Cholesterol: 106mg
- Sodium: 623mg
- Total Carbohydrates: 48.8g
- Dietary Fiber: 3.5g
- Total Sugars: 8.5g
- Protein: 9.2g
