Authentic Thai Pineapple Fried Rice
A vibrant, sweet-and-savory stir-fry combining fragrant Jasmine rice with caramelized pineapple and classic Thai aromatics for a restaurant-quality meal in 20 minutes.
Equipment
- Wok or large non-stick skillet
- Spatula
Ingredients
- 2 tbsp vegetable oil
- 2 cloves garlic finely minced
- 1/2 onion finely chopped
- 1/2 red capsicum / bell peppers diced
- 1/2 cup peas frozen
- 3 cups day old jasmine rice cooked
- 1 1/2 cups pineapple pieces fresh or canned drained
- 1/2 cup green onion sliced
Sauce Option 1 (Base version, recommended):
- 1 tbsp oyster sauce
- 1 1/2 tbsp fish sauce
- 1/2 tsp sugar
Sauce Option 2:
- 1 tbsp oyster sauce
- 1 1/2 tbsp soy sauce light or all purpose
Sauce Option 3:
- 1 1/2 tbsp soy sauce
- 1 tbsp Thai Seasoning (Gold Mountain)
Instructions
Get the wok hot and wake up the aromatics
- Heat oil in a wok or large non-stick skillet over high heat until it shimmers to ensure the surface is truly hot.
- Add the minced garlic and chopped onion, then cook for 1 minute while stirring constantly until the garlic is fragrant and the onion edges turn translucent.
Sauté the vegetables without losing their bite
- Add the diced capsicum and cook for 1 minute, keeping the heat high so it blisters slightly while remaining crisp.
- Add the frozen peas and stir for 30 seconds until they become bright and glossy.
Fry the rice, then finish with pineapple
- Add the cold Jasmine rice and your selected sauce option, then stir-fry constantly for 2 minutes until the grains look toasted and lightly caramelized.
- Add the pineapple pieces and stir for just 30 seconds to warm them through, ensuring they stay chunky and do not release too much juice.
Fresh finish
- Stir through the sliced green onions and serve immediately while the steam carries the fresh aromatic bite.
Notes
The Chilled Rice Rule: Always use day-old, refrigerated Jasmine rice. Cold grains have firmer starch, which allows them to separate and fry cleanly rather than clumping or turning mushy.
Moisture Control: If using canned pineapple, drain it thoroughly and blot the pieces dry. Excess liquid is the enemy of a good stir-fry as it steams the rice instead of frying it.
Vegetarian Swap: For a plant-based version, replace the fish sauce with tamari and use a mushroom-based vegetarian stir-fry sauce in place of oyster sauce.
Storage Tip: Cool leftovers quickly and store in shallow containers in the refrigerator. Reheat in a hot skillet with a teaspoon of oil to restore the toasted texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.