Thai Pineapple Fried Rice Recipe

Jasmine rice: Preferably day-old, this fragrant rice is ideal for fried rice dishes.

Pineapple chunks: Fresh or canned, these add a sweet and tangy flavor.

Vegetable oil: Used for stir-frying the ingredients.

Mixed vegetables: A combination of peas, carrots, and corn for added texture and nutrition.

Garlic: Minced, it provides a robust flavor base.

Soy sauce: Adds a salty, savory element.

Fish sauce: A key ingredient in Thai cuisine, offering depth of flavor.

Curry powder: Infuses the dish with warm, aromatic spices.

Green onions: Chopped, they add a fresh, mild onion flavor.

Cashews: Optional, for a crunchy texture and nutty taste.

When preparing day-old cooked jasmine rice for Thai pineapple fried rice, ensure that the rice is properly chilled and slightly dried out. This helps to prevent the rice from becoming mushy when stir-frying. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes to achieve a similar texture.

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

• fresh or canned pineapple chunks - Substitute with mango chunks: Mango provides a similar sweetness and tropical flavor to the dish.

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

• peas, carrots, corn mixed vegetables - Substitute with bell peppers and snap peas: Bell peppers and snap peas add a different crunch and color, enhancing the visual appeal and texture.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

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

• curry powder - Substitute with turmeric and cumin: A mix of turmeric and cumin can mimic the flavor profile of curry powder.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• cashews - Substitute with almonds: Almonds provide a similar crunch and nutty flavor, making them a good alternative to cashews.

• Allow the Thai pineapple fried rice 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 consume it within a few days, a simple plastic or glass container with a tight-fitting lid will suffice.
• For longer storage, use freezer-safe containers or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
• Label the containers or bags with the date of storage. This helps you keep track of how long the fried rice has been stored.
• Store the fried rice in the refrigerator for up to 4 days. If freezing, it can last for up to 3 months.
• When ready to reheat, if refrigerated, you can use a microwave or a stovetop. For the microwave, place the fried rice in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.
• For stovetop reheating, add a small amount of vegetable oil to a pan over medium heat. Add the fried rice and stir-fry until heated through.
• If frozen, thaw the fried rice in the refrigerator overnight before reheating. Alternatively, you can reheat directly from frozen by adding a bit of water and covering the dish to steam it through.
• Always ensure the fried rice is heated to an internal temperature of 165°F (74°C) to ensure food safety.
• Avoid reheating more than once to maintain the best texture and flavor of the Thai pineapple fried rice.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Once the oil is hot, add the leftover Thai pineapple fried rice.
  4. Stir frequently to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the rice is heated through and slightly crispy.

• Microwave Method:

  1. Place the leftover Thai pineapple fried rice in a microwave-safe dish.
  2. Add a splash of water or broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
  5. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Thai pineapple fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rice from drying out.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steaming Method:

  1. Place the leftover Thai pineapple fried rice in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the bowl in the steamer basket and cover with a lid.
  4. Steam for about 5-10 minutes until the rice is heated through.
  5. Stir occasionally to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the leftover Thai pineapple fried rice in an even layer in the air fryer basket.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired crispiness and heat level before serving.

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

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for chopping garlic, green onions, and other ingredients.

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

• Measuring spoons: Used for accurately measuring the soy sauce, fish sauce, and curry powder.

• Measuring cup: Useful for measuring the rice and pineapple chunks.

• Mixing bowl: Handy for holding the mixed vegetables before they are added to the wok.

• Garlic press: Optional tool for mincing garlic quickly and efficiently.

• Serving spoon: Used for serving the finished Thai pineapple fried rice.

• Serving dish: A plate or bowl to present the final dish attractively.

Use pre-cooked rice: Save time by using day-old cooked jasmine rice from a previous meal.

Frozen mixed vegetables: Opt for frozen peas, carrots, and corn to skip chopping and peeling.

Canned pineapple: Use canned pineapple chunks to avoid the hassle of cutting a fresh one.

Pre-minced garlic: Buy pre-minced garlic to save time on peeling and chopping.

Quick garnish: Use pre-chopped green onions and pre-roasted cashews for a speedy finish.