Pineapple Fried Rice

Fried Rice is a staple all across Southeast Asia. Each version of the dish is unique to its own area. I decided to make my version of the Thai classic, pineapple fried rice. Pineapple fried rice is the perfect fusion of Asia, the warmth from the garam masala from India pairs beautifully with the sweetness of the pineapple and the spice from the Thai chilies. My interpretation of this fried rice includes golden raisins and cashews, which lend a unique texture and sweetness to the dish. My recipe is an explosion of flavors and textures on your palate and can be made vegetarian. 

Serves 4-6


  • 2 cups of jasmine rice, cooked
  • 3 tb oil
  • 1 large carrot, chopped
  • 1 onion, chopped
  • 2 tb chopped ginger
  • 2 tb chopped garlic
  • 2-3 thai chilies, sliced thinly
  • ½ cup shredded cabbage(optional)
  • ½ cup toasted cashews
  • 3 tb golden raisins
  • ½ pineapple, chopped into small pieces
  • 2 tb soy sauce
  • 2 tsp fish sauce
  • 1 tb chili garlic sauce(optional)
  • 1 tsp oyster sauce(optional)
  • 1 tsp garam masala
  • 1 tsp sesame oil
  • ½ bunch spring onions, sliced thinly
  • Sesame seeds to garnish
  • Salt and pepper to taste


  • Heat a large wok on high heat until smoking
  • Add the oil, onions, and carrots
    • Stir fry for 2-3 minutes
  • Add the ginger, garlic, chilies and the cabbage
    • Cook until all the vegetables are caramelized and fragrant
  • Add the garam masala, cashews, and golden raisins 
    • Continue cooking until the spices are fragrant
  • Add the rice, pineapple, sauces, salt and pepper and the sesame oil
    • Continue to stir fry until all the ingredients are mixed 
  • Serve and garnish with spring onions

Chef’s notes

  • If possible use leftover rice. Leftover rice is usually more dry and so it will provide a better, toothsome texture. If you don’t have leftover rice, try to completely cool down the rice before using for the fried rice
  • You need HIGH heat for this recipe. The point of a stir fry is high heat for a short period of time. If you use sufficient oil and keep the wok(or pan) moving, you will get your desired flavor and nothing will burn

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