Can I use brown rice instead of jasmine rice?

Absolutely! Brown rice works wonderfully and adds a nutty flavor and extra nutrition. Just be aware that it may have a slightly chewier texture. Make sure it's also cold and day-old for best results in preventing mushiness.

Is there a substitute for fish sauce if I'm vegetarian?

Yes, there are several options. You can use vegetarian "fish sauce" (available at Asian markets), or substitute with an extra tablespoon of soy sauce mixed with a pinch of sugar and a splash of lime juice. You'll miss some depth of flavor, but the dish will still be delicious.

Why is my fried rice turning out mushy?

The most common culprit is using freshly cooked warm rice. The rice needs to be cold and preferably day-old, which allows excess moisture to evaporate. Also, make sure your pineapple is well-drained if using canned, and don't overcrowd the pan, which causes steaming rather than frying.

Can I make this dish ahead for a party?

Yes! This dish actually tastes wonderful the next day as the flavors continue to develop. If preparing for a party, you can make it up to a day ahead and gently reheat in a wok or large skillet. Add the cashews and fresh green onions just before serving to maintain their crunch and freshness.

Pineapple Fried Rice Recipe

Description

Pineapple Fried Rice is a flavorful and vibrant dish that combines savory, sweet, and tangy flavors in every bite. This quick and easy recipe is perfect for using up leftover rice, making it a practical and delicious meal option. With the addition of pineapple, roasted cashews, fresh vegetables, and a perfectly balanced mix of seasonings, this dish will transport your taste buds straight to the tropics. Serve it as a delightful main course or a complementary side dish for any occasion.

Ingredients

Units Scale

Main Ingredients

2 tablespoons sesame oil, divided
2 large eggs, lightly beaten
2 teaspoons minced garlic
1/2 cup diced yellow onion
1 red bell pepper, diced
1 cup diced fresh pineapple (or canned, drained well)
3 cups cold cooked jasmine rice (day-old is best)
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1/2 teaspoon curry powder
1/2 teaspoon granulated sugar
1/2 cup frozen peas
1/2 cup roasted cashews, unsalted

Garnish

2 green onions, sliced
Lime wedges
Fresh cilantro for serving

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Instructions

Prepare the eggs
Heat ½ tablespoon of sesame oil in a large skillet or wok over medium heat. Add the lightly beaten eggs and scramble them just until cooked. Remove the eggs from the pan and set aside.
Cook the aromatics
In the same pan, heat the remaining sesame oil. Add the minced garlic and diced yellow onion. Sauté for 1–2 minutes until fragrant and the onions become slightly translucent.
Add the vegetables
Toss in the diced red bell pepper. Cook for another 2 minutes, stirring occasionally. Then add the diced pineapple chunks and let them cook until they are lightly caramelized, about 3–4 minutes.
Incorporate the rice
Add the cold jasmine rice to the skillet. Break up any clumps and stir-fry the rice for 2–3 minutes until it is heated through.
Season the dish
Stir in the soy sauce, fish sauce, curry powder, and granulated sugar. Mix well to ensure the rice is evenly coated with the flavorful seasonings.
Combine ingredients
Add the frozen peas, scrambled eggs, and roasted cashews to the skillet. Stir everything together, cooking for another 1–2 minutes until all ingredients are hot. Taste the rice and season with salt and pepper if needed.
Serve and garnish
Transfer the fried rice to serving dishes. Garnish with sliced green onions, lime wedges, and fresh cilantro for an extra burst of flavor.

Notes

Protein boost: Add beef, pork, shrimp, chicken, tofu, or ham to give the dish additional protein and texture.
Spicy kick: For a touch of heat, add a diced Thai chili, a splash of sriracha, or some freshly grated ginger.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Tip: Day-old rice works best in this dish as it is less sticky and absorbs the flavors better.
The nutritional information provided is an estimate based on the recipe serving four people.

Nutrition

Serving Size: 1/4 of recipe
Calories: 350
Sugar: 9g
Sodium: 550mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 11.5g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 8g
Cholesterol: 95mg