Tropical Delight: Thai Pineapple Fried Rice
Among countless Pineapple Fried Rice versions, the Thai one reigns supreme! A perfect summer and tropical side dish, ideal for BBQs, Asian meals, and, of course, Thai cuisine
2 tablespoons of vegetable oil
2 garlic cloves, finely minced
1/2 onion, finely chopped
1/2 red capsicum / bell pepper, diced (approximately 3/4 cup)
1/2 cup of frozen peas
3 cups of cooked day-old jasmine rice (Note 1)
1 1/2 cups of fresh or drained canned pineapple pieces (approximately 220g) (Note 2)
1/2 cup of sliced green onions
- Sauce Option 1 (Basic Version, Suggested):
1 tablespoon of oyster sauce
1.5 tablespoons of fish sauce.
1/2 teaspoon of sugar
- Sauce Option 2:
1 tablespoon of oyster sauce
1 1/2 tablespoons of light or all-purpose soy sauce (not dark soy)
- Sauce Option 3:
1 1/2 tablespoons of soy sauce
1 tablespoon of Thai Seasoning (Gold Mountain)
- Heat the vegetable oil in a wok or a large non-stick skillet over high heat.
- Sauté the garlic and chopped onion for 1 minute.
- Add the diced capsicum and cook for another minute.
- Toss in the peas and stir for 30 seconds.
- Introduce the cooked rice and your choice of sauce. Cook while stirring continuously for about 2 minutes, or until the rice grains transform from being moist with the sauce to achieving a somewhat caramelized texture.
- Include the pineapple and stir for just 30 seconds to heat through.
- Finish by stirring in the sliced green onions, then it’s ready to be served!
- PROTEIN ADD-INS: If you’d like to add meat (chicken, prawns/shrimp), simply add it in the middle of cooking with the onions. I’d recommend using about 150g/5 oz of meat, chopped into small pieces. Eggs work great too. Use 2 eggs, whisk them, cook into a messy omelette, remove, chop it up, and add it back into the recipe at the end.
- Jasmine Rice: Fried rice is best made with day-old rice, as it’s drier and less sticky. Using fresh rice can result in a sticky mess. You’ll need 1 cup (200g) of uncooked rice to yield 3 cups of cooked rice. In case of a Pineapple Fried Rice emergency, cook the rice, spread it out on a tray, let it cool, then freeze for an hour and thaw – this will give you the “day-old rice” needed for fried rice. A handy tip is to keep bags of cooked rice in the freezer, which is perfect for making fried rice. You can defrost it from frozen in the microwave, taking about 3 minutes on high per 2 cups of cooked rice.
- Pineapple: While fresh pineapple is ideal, canned pineapple will suffice. You’ll need a 440g/14oz can of pineapple pieces (or slices, then chop), drain it, and use approximately 3/4 of the can (the can weight includes the juice).
- Sauce Options: Fish sauce + Oyster Sauce (base recipe) is the version that purists consider “real” Thai fried rice. Using soy sauce would make it more Chinese or from another Asian cuisine. Soy Sauce + Oyster Sauce is closer to Thai home cooking. The sauce with Thai Seasoning Sauce is commonly used by Thai restaurants in Australia. All options are delicious, I promise you!
Pineapple Fried Rice has its roots in Thailand, but various versions of it can be found all over the world. While some recipes use nothing more than a touch of soy sauce, this recipe remains faithful to the Thai tradition and can transport you to memories of warm, tropical evenings in Thailand. Picture yourself dining at beachside shacks with your toes in the sand, savoring fruit cocktails, or enjoying it at a cozy table in your local Thai restaurant. 😂
This is the rice dish that caught the attention of some readers when it was featured alongside the Honey Soy Chicken recipe I shared on Monday. Here’s the photo in question:
And for a closer look at the pineapple rice, here’s a delightful image that showcases it in all its splendor! Fluffy grains of jasmine rice, vibrant vegetables, sweet and juicy pineapple pieces, all generously coated in a savory, slightly sweet Thai fried rice sauce.