Exotic Fried Rice
Transform your weeknight dinner routine with this vibrant and flavor-packed Exotic Fried Rice! Bursting with a medley of fresh vegetables, caramelized pineapple, and fragrant jasmine rice, this dish captures the perfect balance of sweet, savory, and spicy. Infused with the tropical warmth of curry powder and a hint of creamy coconut milk, each bite offers a delightful twist on traditional fried rice. The addition of toasted cashews or peanuts provides a satisfying crunch, while a squeeze of lime elevates the dish with a zesty finish. Perfect for a quick, wholesome meal, this one-pan wonder is ready in just 35 minutes and is sure to wow your taste buds. Whether you're a fan of bold flavors or looking for an easy way to use up leftover rice, this Exotic Fried Rice recipe is a must-try for your dinner table!
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Recipe Information
Ingredients
- 3 cups Cooked jasmine rice
- 2 tablespoons Sesame oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, freshly grated
- 1 medium Carrot, diced
- 1 medium Red bell pepper, diced
- 1 cup Edamame (shelled)
- 1 cup Pineapple chunks (fresh or canned, drained if using canned)
- 3 tablespoons Soy sauce
- 1 teaspoon Fish sauce (optional)
- 1 teaspoon Curry powder
- 2 tablespoons Coconut milk
- 2 stalks Green onions, sliced
- 0.5 cup Cashews or peanuts (lightly toasted)
- 2 pieces Lime wedges, for serving
Instructions
Prepare the jasmine rice in advance and allow it to cool completely, ideally by refrigerating it for a few hours or overnight for the best texture.
Heat a large skillet or wok over medium-high heat and add the sesame oil.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
Add the diced carrot, red bell pepper, and edamame to the pan. Stir-fry for 3–4 minutes until the vegetables begin to soften.
Add the pineapple chunks and cook for an additional 2 minutes to caramelize the edges slightly.
Push the cooked vegetables and pineapple to one side of the pan. Add the cooked rice to the empty side of the pan and spread it out evenly.
Drizzle the soy sauce, fish sauce (if using), and curry powder over the rice. Stir everything together to combine thoroughly.
Pour in the coconut milk and continue to stir-fry for 2–3 minutes, ensuring the rice grains are well-coated and heated through.
Fold in the green onions and toasted cashews (or peanuts). Adjust seasoning with additional soy sauce if desired.
Remove the pan from the heat. Serve the fried rice hot with lime wedges on the side for an extra splash of freshness.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.0 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 628 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
