Thai Fried Rice Pineapple Recipe

Jasmine rice: Preferably day-old, this rice is known for its fragrant aroma and slightly sticky texture, perfect for fried rice.

Pineapple: Adds a sweet and tangy flavor to the dish, balancing the savory elements.

Vegetable oil: Used for stir-frying the ingredients, providing a neutral flavor.

Mixed vegetables: A combination of carrots, peas, and corn adds color and nutrition.

Garlic: Minced garlic adds a pungent and aromatic flavor to the dish.

Soy sauce: Provides a salty and umami flavor, essential for seasoning the rice.

Fish sauce: A key ingredient in Thai cuisine, adding depth and umami to the dish.

Sugar: Balances the flavors by adding a touch of sweetness.

Green onions: Adds a fresh, mild onion flavor and a pop of color.

Cilantro: Chopped cilantro adds a fresh and slightly citrusy flavor.

Toasted cashews: Optional, but they add a delightful crunch and nutty flavor.

When stir-frying the garlic in the vegetable oil, make sure to keep the heat at medium-high and constantly stir to prevent it from burning. Burnt garlic can impart a bitter taste to the dish. Once the mixed vegetables are added, ensure they are cooked until just tender to maintain a slight crunch, which adds texture to the fried rice. When incorporating the day-old jasmine rice, use a spatula to break up any clumps, allowing each grain to be evenly coated with the sauces. Adding the diced pineapple towards the end helps retain its sweetness and juiciness, providing a delightful contrast to the savory elements. Finally, if using toasted cashews, sprinkle them on top just before serving to keep them crunchy.

• jasmine rice - Substitute with basmati rice: Basmati rice has a similar texture and aroma, making it a good alternative for fried rice dishes.

• diced pineapple - Substitute with mango chunks: Mango provides a similar sweetness and tropical flavor that complements the dish well.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that pairs nicely with Thai cuisine.

• carrots - Substitute with bell peppers: Bell peppers add a similar crunch and a slightly sweet flavor.

• peas - Substitute with edamame: Edamame offers a similar texture and adds a bit of protein to the dish.

• corn - Substitute with baby corn: Baby corn provides a similar sweetness and crunch, fitting well in Asian-inspired dishes.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh pungency of minced garlic.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can replace fish sauce for a vegetarian option, though it lacks the fishy depth.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note.

• green onions - Substitute with chives: Chives provide a similar mild onion flavor and a pop of green color.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can stand in for cilantro.

• toasted cashews - Substitute with toasted almonds: Toasted almonds provide a similar crunch and nutty flavor.

• Allow the Thai fried rice pineapple to cool completely before storing. This helps prevent condensation, which can make the rice soggy.
• Transfer the cooled fried rice into an airtight container. If you plan to freeze it, use a freezer-safe container or a heavy-duty freezer bag.
• Label the container or bag with the date to keep track of its freshness.
• For refrigeration, store the fried rice in the airtight container and place it in the fridge. It will stay fresh for up to 3-4 days.
• For freezing, ensure the container or bag is sealed tightly to prevent freezer burn. The fried rice can be frozen for up to 2 months.
• When ready to reheat, if refrigerated, transfer the fried rice to a microwave-safe dish, cover it with a damp paper towel, and microwave on medium power in 1-minute intervals, stirring in between, until heated through.
• If frozen, thaw the fried rice in the refrigerator overnight before reheating. Alternatively, you can reheat directly from frozen by microwaving on low power, stirring occasionally, until fully heated.
• For a stovetop reheating option, add a small amount of vegetable oil to a pan, heat over medium, and stir-fry the fried rice until warmed through. This method helps maintain the texture and flavor.
• Always check the fried rice for any off smells or changes in texture before consuming, especially if it has been stored for a longer period.

• For the stovetop method, heat a non-stick skillet over medium heat. Add a splash of vegetable oil and toss in the leftover Thai fried rice pineapple. Stir frequently until the rice is heated through, ensuring the pineapple and mixed vegetables are warmed evenly.

• If you prefer the microwave, place the leftover rice in a microwave-safe dish. Add a few drops of water or soy sauce to keep it moist. Cover the dish with a microwave-safe lid or a damp paper towel. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.

• For a quick oven method, preheat your oven to 350°F (175°C). Spread the fried rice evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until the rice is thoroughly heated.

• If you have an air fryer, set it to 350°F (175°C). Place the leftover rice in an air fryer-safe dish or on a piece of aluminum foil. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a steamer method, place the leftover rice in a heatproof dish that fits into your steamer. Steam for about 5-7 minutes, or until the rice is heated through. This method helps retain moisture and keeps the rice fluffy.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used to stir and flip ingredients in the wok.

• Knife: A sharp tool for dicing the pineapple and chopping the green onions and cilantro.

• Cutting board: A sturdy surface for safely cutting and preparing ingredients.

• Measuring cups: Tools for accurately measuring the rice, pineapple, and mixed vegetables.

• Measuring spoons: Tools for measuring the soy sauce, fish sauce, sugar, and vegetable oil.

• Garlic press: A tool for mincing the garlic cloves efficiently.

• Mixing bowl: A bowl for combining and holding the mixed vegetables before adding them to the wok.

• Serving spoon: A large spoon for serving the finished fried rice.

• Toaster oven: An optional tool for toasting the cashews if you choose to use them.

Use pre-cooked rice: Save time by using day-old cooked jasmine rice straight from the fridge.

Pre-cut vegetables: Buy mixed vegetables that are already diced to skip chopping.

Ready-to-use garlic: Use minced garlic from a jar instead of fresh cloves.

Pre-diced pineapple: Purchase diced pineapple from the store to avoid peeling and chopping.

Toast cashews ahead: Toast cashews in bulk and store them for quick use.

Batch cooking: Make a large batch and freeze portions for quick meals later.

Organize ingredients: Arrange all ingredients before starting to streamline the cooking process.