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Thai pineapple fried rice recipe
Thai pineapple fried rice recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Tropical pineapple fried rice using leftover rice for a flavorful twist. Unlock the best results with tips from our Notes section.
Ingredients:
  • 36.40 gm peanut oil
  • 300g peeled raw prawns
  • 1 red capsicum, deseeded, coarsely chopped
  • 4 green shallots, sliced, green and white parts separated
  • 450g (3 cups) cooked, cooled Jasmine rice (see notes)
  • 21.00 gm light soy sauce
  • 18.30 gm fish sauce
  • 2.50 gm seasoning (optional)
  • 80g (1/2 cup) frozen peas, thawed slightly
  • 227g can pineapple chunks in juice, drained
  • 45g (1/4 cup) unsalted roasted cashews, coarsely chopped
Instructions:
  • In a hot wok or large frying pan, cook half of the prawns in 2 tsp of oil until they change color, about 2 to 3 minutes. Transfer to a bowl and repeat with the remaining prawns using another 2 tsp of oil. Set aside.
  • Lower the heat to medium. Pour in the rest of the oil and sauté the capsicum and white part of the shallots until tender, approximately 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  • Combine rice, soy sauce, fish sauce, and Maggi seasoning in the pan over medium-high heat. Stir-fry for 3 minutes, ensuring the rice is well mixed and any lumps are broken up. Add peas, pineapple, and prawns; mix until heated through. Lastly, stir in the cashews.
  • Garnish fried rice with chopped green shallots before serving.

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