Pineapple Fried Rice
Transport your taste buds to a tropical paradise with this irresistible Pineapple Fried Rice recipe! Bursting with vibrant colors and bold flavors, this dish combines savory jasmine rice with juicy pineapple chunks, crunchy cashews, and aromatic curry powder. Enhanced with a medley of sautéed vegetables, soy sauce, and a hint of fish sauce, every bite is a delightful balance of sweet, salty, and tangy flavors. Perfect for a quick weeknight meal or a show-stopping side dish, this fried rice is ready in just 30 minutes and pairs beautifully with lime wedges for a refreshing finish. A must-try for lovers of Asian-inspired cuisine, it’s versatile, satisfying, and brimming with tropical flair!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1 cup pineapple chunks
- 2 tablespoons vegetable oil
- 1 medium onion
- 3 garlic cloves
- 1 red bell pepper
- 1 cup frozen peas
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon curry powder
- 1 teaspoon sugar
- 0.5 cup cashew nuts
- 2 green onions
- 4 lime wedges
Instructions
Prepare 3 cups of jasmine rice the day before or at least several hours in advance to allow it to cool and the grains to separate.
Peel and dice the medium onion and mince the 3 garlic cloves.
Cut the red bell pepper into small cubes and chop the green onions.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the diced onion and minced garlic to the skillet and sauté until the onion is soft and translucent, about 3 minutes.
Add the cubed red bell pepper to the skillet and continue to sauté for another 2 minutes.
Stir in the frozen peas and pineapple chunks, cooking until the peas are heated through, approximately 2 minutes.
Push the vegetables to one side of the skillet and add the cooked rice to the other side. Stir gently to break up any clumps.
Combine 3 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of curry powder, and 1 teaspoon of sugar in a small bowl.
Pour the sauce mixture over the rice and vegetables, stirring everything together to ensure the rice is evenly coated and colored.
Add 0.5 cup of cashew nuts, stirring them through the rice mixture.
Cook the mixture for an additional 3 minutes, stirring frequently to prevent it from sticking to the pan.
Remove the skillet from heat and toss in the chopped green onions.
Serve the pineapple fried rice hot, garnished with lime wedges for added zest when serving.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3698 mg | 161% | |
| Total Carbohydrate | 324.2 g | 118% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 46.7 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1839 mg | 39% | |
*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.
