Pineapple Fried Rice with Cashews
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.
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Pineapple Fried Rice with Cashews take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pineapple Fried Rice with Cashews?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked jasmine rice from drying out.
Can I substitute ingredients in Pineapple Fried Rice with Cashews?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pineapple Fried Rice with Cashews for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pineapple Fried Rice with Cashews vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
