This pineapple fried rice is a hearty vegetarian dish which is fun twist to the usual takeout version of fried rice, incorporating lots of fruity and nutty flavor from pineapple, sesame oil, roasted cashews and toasted sesame seeds.

Friends, do you know where I had the best pineapple fried rice? It was back in Thailand!! They call pineapple fried rice as Khao Phad Saparod, I am not even sure how to pronounce that ! But how does that matter, all that matters is the food … just flavor and appealing look of the food isn’t it?

Inspiration behind this recipe:

In these complicated times, I’m really yearning for and remembering all the wonderful vacations we’ve been privileged to take and hoping to be able to travel again soon!  Among them, a trip to Thailand with 2 of my best friends is where I tried the best pineapple fried rice! Oh my god, I still remember we were in Chiang Mai getting ready to hop on to a bus that drives us to one of the world’s best Lantern festival’s venue and wanted to grab something quick. We were near a place called Maya mall and happen to bump into their their food court which was right around the corner. There we go!! There was a vegan food stall named “Imjai Vegan”. That place had so much unbelievable vegan Thai food and they looked so yum! Well, this is where I had the best pineapple fried rice ever!

Cooking memorable meals like this that we experienced while traveling has been a way for us to remember those lovely times

It is believed that origin of pineapple fried rice is from central Thailand. However they are everywhere in east asian cooking, it is simply impossible to know for sure. This version of thai pineapple fried rice is one of the most popular kinds in Thailand and all over the world!

I feel it’s been so long that I have travelled and have been craving for good fried rice!
This recipe is the solution to that problem. It’s quick, easy and delicious.

This hearty vegetarian dish is a fun twist on the usual takeout version of fried rice, incorporating lots of fruity and nutty flavor from pineapple, sesame oil, roasted cashews and toasted sesame seeds.

Let’s see how to make this recipe quick.

Chop half of the pineapple or just empty the canned pineapple. If the pieces from can are too big then chop them accordingly. Chop spring onions, snow peas, broccoli, bell pepper and mince garlic. Roast some cashews in sesame oil and dry toast some sesame seeds . Cut a wedge of lime and keep aside a tablespoon of tamari sauce and chilly garlic sauce/sriracha. This is all the ingredients you need. Isn’t this pantry friendly? Oh yes it is… You can surely alter the veggies for your taste!

 

Now you can make this fried rice so fast that it is quicker than take out! This is a game changer and your family will go crazy over this rice.

Lets jump to recipe..

But…once you make this please do leave a comment and rate the recipe.

This pineapple fried rice is a hearty vegetarian dish which is fun twist to the usual takeout version of fried rice, incorporating lots of fruity and nutty flavor from pineapple, sesame oil, roasted cashews and toasted sesame seeds.

• Wok

• 2 Tbsp Sesame oil
• 1 Bell pepper Diced
• 1/2 Cup Green onions Chopped
• 1 Cup Pineapple Cubed, feel free to add more
• 1/4 Cup Broccoli
• 3 Garlic cloves minced
• 1/4 Cup Cashew
• 2 Tbsp Sesame seeds
• 1 Tbsp Soy sauce or tamari sauce
• 2 Tsp Sriracha Or Chilli garlic sauce
• 2 Cups Cooked rice Best is to use left over rice or chilled rice
• 1/2 Lemon
• 2 tsp Salt

1. Toast Sesame seeds: Heat a pan on medium heat and dry roast the sesame seeds for 2-3 minutes. Transfer to a bowl and keep them aside.
2. Roast Cashew: Using the same pan, add 1 tbsp sesame oil and toast the sesame seeds for just a minute or 2 allowing it to just brown a little. Add this to the cashew bowl and set aside
3. Prep the pineapple: To the same pan, add another tbsp of sesame oil and add garlic and cook for about 30 seconds, then add pineapple and bell pepper. Cook stirring constantly until the liquid has evaporated for about 3-4 minutes. Then add the broccoli and green onion. Cook until fragrant while stirring constantly, about 30 seconds.
4. Add rice: Add rice to the heated pan and Cook until the rice is hot stirring occasionally about 3-4 minutes.
5. Combine: Pour the roasted and toasted nuts into the rice pan and stir to combine. Cook until the contents are warmed , then remove the pan from heat.
6. Add spices: Add the tamari/soy sauce and chili garlic sauce/sriracha to taste. Squeeze the juice of ½ lime over the rice and stir to combine. Season to taste with salt.
7. Serve: Garnish with cilantro and lemon wedge and enjoy!

• Try to add basil to enhance the flavor of fried rice.
• I generalize like to use 1 day old rice or if I make the rice fresh then I make sure to put it in freezer for about 20 minutes.

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