Cook and Scale
Pineapple Fried Rice
4 servings · 27 min total
Sweet-savoury Thai fried rice with juicy pineapple, curry-scented egg, and buttery cashews. A tropical twist on the takeaway favourite.
Ingredients
- 300 g white rice, cooked and cooled
- 250 g pineapple, in chunks
- 3 egg, beaten
- 3 tbsp vegetable oil
- 3 garlic, minced
- 1 red bell pepper, diced
- 150 g frozen peas
- 4 spring onion, sliced
- 60 g cashews
- 3 tbsp soy sauce
- 1 tsp curry powder
- 1 tsp sesame oil
- 3 tbsp fresh cilantro, chopped
Contains: Gluten, Egg, Tree nuts, Soy, Sesame, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Scramble the eggs — Scramble the beaten eggs in 1 tablespoon oil for 2 minutes, then remove and set aside.
- 2.
Fry the aromatics — Add the remaining oil and fry the garlic, pepper, peas, and curry powder for 4 minutes until fragrant.
- 3.
Stir-fry the rice — Tip in the cold rice and pineapple, breaking up any clumps, and stir-fry for 4 minutes until hot.
- 4.
Fold everything together — Return the egg, splash in the soy sauce and sesame oil, and fold through the cashews, spring onions, and cilantro.