Pineapple and Cashew Fried Rice

A quick and tasty Thai-style fried rice with pineapple, cashews, and a hint of spice, perfect for a healthy vegetarian dinner.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 2 to 4 servings

Full Ingredient List

  • 2 tablespoons coconut oil or quality vegetable oil
  • 2 eggs, beaten with a dash of salt
  • 1 ½ cups chopped fresh pineapple
  • 1 large red bell pepper, diced
  • ¾ cup chopped green onions (about ½ bunch)
  • 2 cloves garlic, pressed or minced
  • ½ cup chopped raw, unsalted cashews
  • 2 cups cooked and chilled long-grain brown rice
  • 1 tablespoon reduced-sodium tamari or soy sauce
  • 1 to 2 teaspoons chili garlic sauce or sriracha
  • 1 small lime
  • Handful of fresh cilantro leaves, torn
  • Salt to taste

Fried Rice Base

Tools and Equipment

  • Large wok or frying pan
  • Serving bowl
  • Spoon

Ingredients

Quantity Name Preparation Notes Substitutions
2 tablespoons coconut oil or quality vegetable oil divided vegetable oil
2 eggs beaten with a dash of salt egg substitutes
1 ½ cups fresh pineapple chopped
1 large red bell pepper diced yellow bell pepper
¾ cup green onions chopped (about ½ bunch) shallots
2 cloves garlic pressed or minced garlic powder
½ cup raw, unsalted cashews chopped peanuts
2 cups brown rice cooked and chilled, preferably long-grain brown jasmine rice white rice
1 tablespoon reduced-sodium tamari or soy sauce regular soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha hot sauce
1 small lime halved lemon
Handful cilantro leaves torn into little pieces parsley
to taste Salt

Instructions

  1. Step 1: Heat a large wok or frying pan over medium-high heat. Once hot, add 1 teaspoon of oil. (Tips: Make sure the pan is hot enough before adding oil.)
  2. Step 2: Add the beaten eggs and cook, stirring frequently, until scrambled and lightly set. Transfer to a bowl. (Tips: Stir constantly to prevent overcooking.)
  3. Step 3: Wipe out the pan if needed, then add 1 tablespoon oil. Add pineapple and red pepper, cooking until pineapple caramelizes, about 3 to 5 minutes. (Tips: Keep stirring to avoid burning.)
  4. Step 4: Add green onions and garlic, cooking until fragrant, about 30 seconds. Transfer to the bowl with eggs. (Tips: Garlic burns easily; do not allow it to overcook.)
  5. Step 5: Reduce heat to medium, add 2 teaspoons of oil, and cook cashews until fragrant. Stir in cooked rice. (Tips: Keep stirring to evenly heat the rice.)
  6. Step 6: Return egg mixture to the pan, stir to combine, and warm through. Add tamari and chili garlic sauce, adjusting to taste. (Tips: Break up large chunks of egg with a spoon.)
  7. Step 7: Squeeze the juice of half a lime over the dish, stir well, and season with salt. Place in serving bowls. (Tips: Taste and adjust seasoning as needed.)
  8. Step 8: Garnish with cilantro and serve with lime wedges, tamari, and chili sauce on the side. (Tips: Fresh lime juice enhances flavors.)

Additional Information

Notes: Chilled, leftover rice works best as it is less sticky. This dish is easily customizable with extra vegetables or protein such as tofu.

Tags

vegetarian asian quick dinner main dish Thai cuisine spicy