Vegetarian Thai Pineapple Fried Rice Recipe

Name: Vegetarian Thai Pineapple Fried Rice Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5 servings
Cuisine: Thai
Ingredients: 1 tbsp oil; 2 whole shallots (finely chopped); 3 whole garlic cloves (finely chopped); 2 tsp curry powder; 1 whole red or green chile (thinly sliced; or 1/4 to 3/4 tsp crushed dried chile flakes); 0.25 cup vegetable stock (or mock chicken stock); 3 tbsp soy sauce; 2 tbsp oil; 1 large egg; 3 cup cooked rice; 0.25 cup carrot (grated, optional); 0.5 cup frozen peas; 1.25 cup pineapple chunks (fresh or canned and drained); 0.25 cup currants (or raisins); 0.5 cup cashews (unsalted roasted whole); 1 whole lime juice (to taste); 0.33 cup fresh cilantro leaves; 3 whole scallions (finely chopped)

A vibrant vegetarian Thai fried rice cooked with pineapple chunks, cashews, and aromatic spices, served in a hollowed pineapple shell for an impressive presentation.

35 min total5 servingsThai

Calories

420

Protein

11g

Carbs

52g

Fat

18g

Ingredients

1 tbsp oil
2 whole shallots (finely chopped)
3 whole garlic cloves (finely chopped)
2 tsp curry powder
1 whole red or green chile (thinly sliced; or 1/4 to 3/4 tsp crushed dried chile flakes)
0.25 cup vegetable stock (or mock chicken stock)
3 tbsp soy sauce
2 tbsp oil
1 large egg
3 cup cooked rice
0.25 cup carrot (grated, optional)
0.5 cup frozen peas
1.25 cup pineapple chunks (fresh or canned and drained)
0.25 cup currants (or raisins)
0.5 cup cashews (unsalted roasted whole)
1 whole lime juice (to taste)
0.33 cup fresh cilantro leaves
3 whole scallions (finely chopped)

Instructions

1
Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add shallots and garlic, stirring frequently until fragrant and lightly golden, about 2–3 minutes.
2
Add curry powder and sliced chile (or chile flakes), stirring constantly for 30 seconds to bloom the spices.
3
Pour in vegetable stock and soy sauce, stirring to combine. Let simmer for 1 minute.
4
Push the aromatics to the side of the wok. Add remaining 2 tbsp oil to the center, then crack in the egg and scramble until cooked through, breaking it into small pieces, about 2 minutes.
5
Add cooked rice, grated carrot, and frozen peas. Stir-fry for 3–4 minutes, breaking up any clumps and ensuring everything is heated through and well combined.
6
Fold in pineapple chunks, currants, and cashews. Toss gently to combine and heat through for 1–2 minutes.
7
Remove from heat and season with lime juice to taste. Adjust soy sauce and curry powder if needed.
8
Transfer to a serving bowl or hollowed pineapple shell. Garnish generously with fresh cilantro leaves and chopped scallions. Serve immediately.