Pineapple Fried Rice with Cashews and Fish Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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.

Jasmine rice tossed over high heat with pineapple, carrot and peas, seasoned with soy and fish sauce, then scattered with toasted cashews and scallions and served with lime wedges. This Asian-inspired rice and grain recipe, ready in about 25 minutes, pairs cooked jasmine rice, pineapple chunks, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 Asian cuisine 400 cal/serving

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Ingredients

3 cups, chilled cooked jasmine rice
1 cup, fresh or canned pineapple chunks
1 medium, diced carrot
1/2 cup, frozen green peas
2, sliced scallions
3, minced garlic cloves
2 tbsp soy sauce
1 tsp fish sauce
2, beaten eggs
2 tbsp vegetable oil
1/4 cup, toasted cashew nuts
for serving lime wedges

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 2 beaten eggs and scramble quickly until just set, then remove and set aside.
Step 2: Add the remaining 1 tbsp vegetable oil to the wok, then add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Stir in 1 diced carrot and 1/2 cup frozen green peas, cooking for 2-3 minutes until tender.
Step 4: Add 3 cups chilled jasmine rice to the wok, breaking up any clumps, and stir-fry for 3-4 minutes until heated through.
Step 5: Stir in 1 cup pineapple chunks, 2 tbsp soy sauce, and 1 tsp fish sauce, tossing everything together well.
Step 6: Return the scrambled eggs to the wok, mixing thoroughly with the rice.
Step 7: Remove from heat and fold in 2 sliced scallions and 1/4 cup toasted cashew nuts.
Step 8: Serve immediately with lime wedges for squeezing over the top.