Pineapple Fried Rice

Name: Pineapple Fried Rice
Prep time: 25 min
Cook time: 20 min
Yield: 2 to 4 servings
Cuisine: Thai Menu
Ingredients: Jasmine Rice — 200 g; Coconut Milk — 120 ml; Water — 120 ml; Curry Powder — 1 tbsp; Salt — ½ tsp; Sugar — 1 tsp; White Pepper — To taste; Fish Sauce — 1 tbsp; Soy Sauce — 1 tsp; Prawns — 200 g; Fresh Pineapple — 150 g; Eggs — 2; Onion — ½; Roasted Cashews — 50 g; Roma Tomatoes — 2; Spring Onion — 2 stalks

This Thai pineapple fried rice is a vibrant and festive feast, featuring aromatic coconut-infused rice stir-fried with colourful vegetables, zesty fresh pineapple, and tender, flavourful prawns. Topped with crunchy roasted cashews and served in a festive pineapple bowl, this dish offers a delightful balance of sweet, savoury, and nutty flavours that is sure to impress at any dinner gathering or special occasion.

Cuisines

Cooking Instructions

Preparation: 25 minutes
Cooking: 20 minutes

Servings: 2 to 4

Notes:

Using coconut rice instead of plain jasmine rice adds a subtle, luxurious richness and helps the grains separate perfectly when stir-fried.

Fresh pineapple is essential; canned versions often lack the necessary vibrant flavour and can be overly syrupy or prone to disintegrating.

Adding fresh tomatoes and spring onions at the very end of the cooking process ensures they maintain their fresh texture and vibrant colour.

Sear the prawns separately before adding them to the rice to ensure precise control over their texture and prevent them from overcooking during the stir-fry.

The curry powder and seasoning should be simple, allowing the natural sweetness of the pineapple and the creaminess of the coconut rice to shine through.

Prepare Pineapple Bowl
Halve the pineapple lengthwise, carefully scoop out the flesh while keeping the skin intact to form a bowl, and cut the flesh into small, bite-sized pieces for the rice.

Sear Prawns
Heat vegetable oil in a wok and sear the prawns until golden and cooked through, then remove and set aside.

Scramble Eggs
Using the remaining flavoured oil in the wok, scramble the eggs until creamy and slightly juicy.

Stir-fry Rice
Add the coconut rice to the eggs, then incorporate the onion, pineapple pieces, curry powder, salt, sugar, white pepper, fish sauce, and soy sauce, stirring well over high heat.

Add Garnish
Fold in the roasted cashews, halved tomatoes, and spring onions at the final moment, using residual heat to warm them without losing their crunch.

Serve
Transfer the fried rice into the prepared pineapple bowl, top with the seared prawns, and garnish with extra spring onions before serving.