Description
Experience the flavors of Thai Pineapple Fried Rice, a delightful mix of sweetness and savory goodness for your weeknight meals.
Ingredients
Scale
- 4 cups day-old jasmine rice (chilled for best texture)
- 2 tablespoons coconut oil (or substitute with vegetable oil)
- 1 medium fresh pineapple (chopped into chunks)
- 1 cup bell peppers (any variety, chopped)
- 1/2 cup green onions (chopped)
- 2 large eggs (or use firm tofu for vegan option)
- 1 cup chicken or shrimp (prepped for cooking)
- 2 tablespoons chili garlic sauce (to taste)
- 2 tablespoons lime juice (fresh is best)
- 1/4 cup cilantro (fresh, for garnish)
Instructions
- Begin by chopping the fresh pineapple and vegetables. If using chicken or shrimp, ensure they are prepped and ready.
- Warm a wok or large skillet over high heat, adding coconut oil until it shimmers.
- Toss in the pineapple chunks and stir-fry for 3-5 minutes until caramelized and golden brown, then set aside.
- Add your choice of protein to the pan and cook until tender and no longer pink, then remove.
- Add bell peppers and green onions, stir-frying for 2-3 minutes until tender yet vibrant.
- Add chilled jasmine rice, breaking up clumps as you stir-fry for 3-4 minutes until heated through.
- Return the pineapple and protein to the wok, folding in scrambled eggs or tofu.
- Drizzle with chili garlic sauce and lime juice, tossing to coat flavors, and continue cooking for 1 minute.
- Garnish with fresh cilantro and lime wedges; serve in a hollowed-out pineapple for a fun presentation.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 200 mg