Thai Pineapple Fried Rice

Thai pineapple fried rice is sunshine in a pan: day-old rice tossed with sweet pineapple, plump prawns, crunchy cashews and a whisper of curry powder, often served in a hollowed pineapple shell. Sweet, savory and spectacular on the table.

Prep time

15 mins

Cook time

12 mins

Total time

27 mins

Servings

4 servings

Calories

480

Ingredients

• 4 cups cooked jasmine rice, day-old and chilled
• 2 tbsp oil
• 200g prawns, peeled
• 1 small pineapple, half diced and half hollowed for serving (optional)
• 1 red bell pepper, diced
• 100g frozen peas
• 3 spring onions, sliced
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp curry powder
• 0.5 tsp white pepper
• 50g roasted cashews
• Fresh coriander, to serve

Instructions

1. Heat the oil in a large wok over high heat and sear the prawns for 1-2 minutes until just pink. Set aside.
2. Scramble the beaten eggs in the wok until just set, then set aside with the prawns.
3. Add a little more oil and stir-fry the bell pepper and peas for 2 minutes.
4. Add the cold rice, breaking up any clumps, and toss for 3 minutes until heated through.
5. Sprinkle over the curry powder and white pepper, then add the soy sauce and fish sauce around the edges of the wok.
6. Fold in the pineapple, prawns, scrambled egg, spring onions and cashews.
7. Toss everything for 2 minutes, garnish with coriander, and serve in the hollowed pineapple half if you like.

Pro tips

• Day-old chilled rice is essential — fresh rice turns mushy.
• Keep the wok screaming hot for proper fried-rice smokiness.
• Do not overcook the pineapple; it should stay juicy and bright.
• Toast the cashews fresh for the best crunch.

Frequently asked questions