Pineapple Fried Rice with Cashews

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fragrant jasmine rice stir-fried with juicy pineapple chunks, crunchy cashews, and colorful vegetables, delivering a harmonious blend of sweet and savory flavors. This Thai-inspired rice and grain recipe (vegetarian), ready in about 25 minutes, pairs cooked jasmine rice, vegetable oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 420 cal/serving

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Ingredients

4 cups, preferably chilled cooked jasmine rice
3 tablespoons vegetable oil
2 cloves minced garlic
1 medium, diced carrot
1 small, diced red bell pepper
1 cup fresh or canned pineapple chunks
1/3 cup roasted cashews
3, sliced green onions
2 tablespoons soy sauce
1 tablespoon fish sauce
1/4 teaspoon white pepper
2 large, beaten egg
for garnish lime wedges
1/4 cup chopped, optional fresh cilantro

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Instructions

Step 1: Heat 3 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
Step 2: Add 1 medium diced carrot and 1 small diced red bell pepper; stir-fry for 3 minutes until vegetables soften slightly.
Step 3: Push vegetables to one side of the pan and pour in 2 large beaten eggs on the other side; scramble eggs gently until just set.
Step 4: Add 4 cups cooked jasmine rice, 1 cup pineapple chunks, 1/3 cup roasted cashews, 3 sliced green onions, 2 tablespoons soy sauce, 1 tablespoon fish sauce, and 1/4 teaspoon white pepper; stir-fry everything together for 4-5 minutes until rice is heated through and flavors are well combined.
Step 5: Remove from heat and sprinkle with 1/4 cup chopped fresh cilantro if using. Serve immediately with lime wedges for squeezing over the top.