This Pineapple Cashew Fried Rice is sweet and spicy. It’s packed with flavor and will leave your taste buds satisfied. Plus, it’s super easy to make.
This pineapple fried rice recipe was inspired by a meal I ate on the streets of Bangkok during my trip to Thailand. I really liked the combination of sweet pineapple with Thai spices.
I can't claim my version is traditional, but it tastes very close to my memories of this dish.
You won’t believe how delicious this dish is until you try it yourself. And don't worry about having leftovers because they'll keep in the fridge for up to 3 days!
You'll be able to whip up our vegan pineapple fried rice in just 20 minutes! All ingredients are easy to find at any grocery store and they're all healthy choices so you know what goes into your body is good for you. So go ahead and give it a shot today because once you taste how amazing this dish really is, I promise that it'll become one of your favorite recipes ever!
The Ingredients
Pineapple
Basmati Rice
Onion
Bell Pepper
Green Onion
Cashew
Soy Sauce
Ginger
Sesame Oil
See Recipe card for quantities
The Preparation
Prepare all your ingredients
In a large non-stick skillet over medium heat, add the onion, bell pepper, and ginger, cook for 2 minutes, stirring constantly. (if you are not using a non-stick skillet, add 1 tablespoon vegetable oil).
After 2 minutes, add the pineapple and cashew, continue cooking, stirring, for 4 minutes or until the vegetables are tender but still crunchy.
Add the rice, soy sauce, and sesame oil, cook, stirring, 4 minutes, and mix. Season to taste and sprinkle with the green onion and cilantro, if desired.
FAQ'S
The pineapple fried rice can be kept in the fridge for up to 4 days. You can also freeze it for up to 3 months.
Jasmine or Basmati. For fried rice, use rice cooked the day before. It's slightly drier than freshly prepared rice, and it won't stick in the pan
Rice Recipes
Basmati Rice Salad with Edamame
Pineapple Cashew Fried Rice
Ingredients
- 1 onion diced
- 1 bell pepper diced
- 1 tablespoon ginger finely chopped
- 2 cups basmati rice cooked
- 1 tablespoon Soy Sauce
- 1 teaspoon sesame oil
- 1 ½ cup chopped fresh pineapple
- ½ cup raw unsalted and chopped cashews
- ¾ cup chopped green onions
- Salt and Pepper To Taste
Instructions
- In a large non-stick skillet over medium heat, add the onion, ginger, and cook for 2 minutes, stirring constantly. (if you are not using a non-stick skillet, add 1 tablespoon vegetable oil).
- After 2 minutes, add the pineapple, bell pepper, and cashew, continue cooking, stirring, for 4 minutes or until the vegetables are tender but still crunchy.
- Add the rice, soy sauce, and sesame oil, cook, stirring, 4 minutes, and mix. Season to taste and sprinkle with the green onion and cilantro, if desired.
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