Thai Pineapple Peanut Fried Rice
Transport your taste buds straight to the tropics with this vibrant and flavorful Thai Pineapple Peanut Fried Rice! Bursting with juicy pineapple chunks, crunchy roasted peanuts, and the savory umami of soy and optional oyster sauce, this easy stir-fried dish is a perfect blend of sweet, nutty, and spicy. Made with fragrant jasmine rice and a medley of colorful veggies like red bell pepper and peas, it's an ideal way to repurpose leftover rice into a quick weeknight meal or a crowd-pleasing side dish. Customize it with scrambled eggs for added protein or opt for a fully vegan version by skipping the oyster sauce. Topped with fresh cilantro, green onions, and a squeeze of lime, this irresistible fried rice is your go-to solution for healthy, satisfying comfort food with a Thai-inspired twist.
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 1.5 cups pineapple chunks (fresh or canned)
- 0.5 cups roasted peanuts
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for non-vegan)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 0.5 cups frozen peas
- 2 stalks green onions, sliced
- 1 lime, cut into wedges
- 1 teaspoon sriracha or chili paste (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 scrambled eggs (optional for non-vegan)
Instructions
Prepare 4 cups of jasmine rice a few hours ahead or the day before, allowing it to cool completely for optimal stir-frying.
In a small bowl, whisk together soy sauce, oyster sauce (if using), and sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add diced onion and minced garlic to the skillet, stirring frequently for 2-3 minutes until fragrant and translucent.
Add red bell pepper and frozen peas to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender.
Push the vegetables to one side of the skillet and, if using, scramble the eggs in the empty space. Mix the eggs with the vegetables once they are cooked through.
Add the remaining tablespoon of vegetable oil to the skillet and increase the heat to high. Stir in the cold jasmine rice, breaking up any clumps with a wooden spoon or spatula.
Pour the sauce mixture over the rice and stir well to evenly coat all the ingredients. Cook for 3-4 minutes, letting the rice crisp up slightly.
Gently fold in the pineapple chunks, roasted peanuts, and green onions. Stir continuously for another 2 minutes to ensure everything is heated through.
Taste and adjust seasoning with salt, black pepper, or additional soy sauce if needed.
Remove the skillet from heat and garnish with fresh chopped cilantro. Serve with lime wedges on the side and a drizzle of sriracha or chili paste if desired.
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3787 mg | 165% | |
| Total Carbohydrate | 328.3 g | 119% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 58.8 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 414 mg | 32% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2430 mg | 52% | |
*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.
