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.
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The Ingredients
Pineapple
Basmati Rice
Onion
Bell Pepper
Green Onion
Cashew
Soy Sauce
Ginger
Sesame Oil
See the Recipe card for quantities
Step-by-step preparation with photos
Step 1: Prepare all your ingredients
Step 2: 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).
Step 3: After 2 minutes, add the pineapple and cashew, and 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, for 4 minutes, and mix. Season to taste and sprinkle with the green onion and cilantro, if desired.
FAQ'S
How long can the fried rice be kept?
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.
What Type of rice should I use?
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
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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