Cookwith

Name: Thai Pineapple Fried Rice with Cashews
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup jasmine rice; 2 tablespoons vegetable oil; 3 large eggs; 2 cloves garlic, minced; 1 small yellow onion, diced; 1 cup diced fresh pineapple (or canned, drained); 1 small red bell pepper, diced; 1/2 cup frozen peas, thawed; 3 tablespoons soy sauce; 1 tablespoon fish sauce; 1 teaspoon sugar; 1/4 teaspoon white pepper; 1/2 cup chopped scallions; 1/4 cup fresh cilantro, chopped; 1/3 cup roasted cashews; 1 lime, cut into wedges

Thai Pineapple Fried Rice with Cashews

miradugm

Inspired by bold Thai flavors and high-heat wok technique, this Pineapple Fried Rice is the perfect vibrant, crowd-pleasing addition to your Kin Khao dinner spread. Sweet pineapple, savory sauces, and aromatic garlic come together with fluffy rice and pops of color from bell peppers and peas. Roasted cashews add a delicious crunch, while fresh herbs and lime bring brightness. It’s quick to make and tastes just as good as your favorite Thai restaurant—ideal for impressing your guests and complementing Kin Khao’s menu.

Ingredients

Instructions

Cook the jasmine rice according to package instructions, spread on a tray to cool, and refrigerate for at least 20 minutes (best if made a day ahead).
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Crack eggs in, scramble until just set, then transfer to a plate.
Add remaining oil to the wok. Sauté garlic and onion until fragrant and translucent, about 2 minutes.
Increase heat to high. Add bell pepper and pineapple; stir-fry for 2–3 minutes until slightly caramelized.
Add chilled rice, breaking up any clumps, and stir-fry until heated through, about 2–3 minutes.
Return eggs to the wok. Add peas, soy sauce, fish sauce, sugar, and white pepper. Toss to combine and heat through, 1–2 minutes.
Remove from heat. Stir in scallions and half the cilantro.
Transfer to a serving platter. Top with roasted cashews and remaining cilantro. Serve with lime wedges.