Thai Pineapple Fried Rice Recipe (ข้าวผัดสัปปะรด)

Thai Pineapple Fried Rice 

This Thai pineapple fried rice recipe is used widely around Thailand. Not only is fried rice delicious, it is so ridiculously easy to make that there’s simply no excuse for giving it a try. In fact, I’d rank it probably second in simplicity out of the recipes I’ve published, just behind my Thai stir-fried morning glory recipe.

One thing to be careful of when cooking your rice in a rice cooker beforehand is that you don’t use too much water because then the rice will become clumpy.

The fried rice comes together pretty quickly, and once you have your rice made there’s only around 10 minutes of cooking time in total. Note that the shrimp/prawns in this recipe are entirely optional. You can make your Thai fried rice without any meat at all. The recipe also works with tofu, pork, and beef as protein sources.

Print Recipe

Thai Pineapple Fried Rice Recipe (ข้าวผัดสัปปะรด)

Course

Main Dish

Prep Time

30 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 8 medium prawns
• 2 tablespoons sunflower oil Can substitute vegetable oil but don't use olive oil
• 2 cups cooked jasmine rice Ideally, cook your rice the day before and refrigerate overnight in an airtight container
• 1 tablespoon dark soy sauce
• 1 teaspoon light soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon white pepper Can substitute black pepper as desired
• 1/2 cup pineapple You will often find fresh pineapple slices in grocery stores.
• 1 small handful toasted cashew nuts Optional
• 2 medium spring onions
• 1 medium egg
• 1/2 cup mixed frozen vegetables
• 2 cloves garlic
• 3 wedges fresh lime
• 1/4 sliced cucumber
• 1/4 cup chopped onion

Course Main Dish Prep Time 30 minutes Cook Time 10 minutes Servings people Ingredients 8 medium prawns 2 tablespoons sunflower oil Can substitute vegetable oil but don't use olive oil 2 cups cooked jasmine rice Ideally, cook your rice the day before and refrigerate overnight in an airtight container 1 tablespoon dark soy sauce 1 teaspoon light soy sauce 1 tablespoon fish sauce 1 teaspoon white pepper Can substitute black pepper as desired 1/2 cup pineapple You will often find fresh pineapple slices in grocery stores. 1 small handful toasted cashew nuts Optional 2 medium spring onions 1 medium egg 1/2 cup mixed frozen vegetables 2 cloves garlic 3 wedges fresh lime 1/4 sliced cucumber 1/4 cup chopped onion

Instructions

1. Organize your ingredients. Roughly bash the garlic cloves in a pestle and mortar.

   
2. Cut pineapple into bite-sized chunks. Toss your frozen veggies into a pan of boiling water.
3. Heat a tablespoon of oil in a wok and stir-fry your prawns/shrimp for approximately 2-3 minutes until just about cooked. Remove from pan and set aside.

   
4. Give pan a quick wipe if there's any water from the prawns. Add a tablespoon of oil and stir-fry the garlic for 30-40 seconds.
5. Add in your egg and mix it up a bit with your spatula until it starts to scramble.
6. Add cooked boiled rice and toss well. Then, add green onions, pineapple, toasted cashews, mixed veg, and previously cooked prawns/shrimp.
7. Add dark soy sauce, light soy sauce, fish sauce, pepper, and some salt to the mix. Combine well using a spatula. Stir-fry for 1-2 minutes.
8. Serve with cucumber slices and lime wedges.

Please note that this recipe contains affiliate links. I make a small commission from any purchases made through such links. Thank you for your continued support. 

Ronan

I lived in Thailand for a few years during my 20s during which time I fell in love with Thai food. Along with my Thai partner, I cook and eat tasty Thai dishes 3 or 4 times per week. I’m here to bring you recipes, Thai food tips, and suggested cookware for making Thai food.