Recipe
Thai Pineapple Fried Rice Recipe
This recipe is rated 4.8 out of 5.
Mostly whole foods
Gluten-free option
Refined sugar free
Nut-free option
Super quick
Entertaining
Main meals
Sweet, savoury, and a little bit spicy, this fried rice packs a tropical punch. With fragrant Thai flavours, juicy pineapple, and fresh, crunchy vegetables in every bite, it’s the perfect side for a balmy summer spread.
You will need
Serves 4
- 3 tablespoons olive oil
- 1 brown onion, diced
- 3 cups cooked day-old rice
- 1 carrot, julienne
- 1/2 cup frozen peas
- 1/2 red capsicum, sliced thinly
- 1 cup diced fresh pineapple
- 1/2 cup purple cabbage, thinly sliced
- 1/2 cup spring onions, sliced
For the sauce:
- 3 tablespoons soy sauce (or tamari if gluten-free)
- 1 teaspoon vegan fysh sauce
- 2 tablespoons vegan oyster sauce
- 1 teaspoon chilli
- 1 teaspoon maple syrup
- 1 teaspoon white pepper
- 1 teaspoon Thai curry powder
To serve:
- Roasted cashews (optional)
- Sprouts
- Fresh chilli, sliced
- Coriander
Recipe: Koori Kitchen / Georgia Smith
Directions
-
Step 1
Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat, add the onions and stir fry until translucent.
-
Step 2
Add the pineapple and stir fry for 2 minutes before adding the rest of the vegetables and oil.
-
Step 3
Stir fry all the vegetables for 2–3 minutes and then add the cooked rice and stir fry until heated through.
-
Step 4
In a small bowl, combine all the sauce ingredients and then add to the wok and stir-fry until all the rice is coated.
-
Step 5
In a small fry pan on medium heat, add the cashews and toast for about 2 minutes until they are golden brown.
-
Step 6
Take the fried rice off the heat and garnish with fresh coriander, sprouts, fresh chilli and toasted cashews and enjoy!
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Recipe: Koori Kitchen / Georgia Smith
