This Thai Pineapple Fried Rice is a delicious and practical way to use leftover rice. Scrambled eggs, curry powder, soy sauce, fish sauce and juicy pineapple come together for a balance of savory, sweet and mildly spicy flavors. Fresh Thai basil and red chiles add brightness and an authentic Thai touch.
Table of Contents
Before you get started / Kelley’s tips
- Use day-old rice. Leftover rice is drier and firmer, which helps it fry without getting mushy.
- Adjust spice to your preference. Reduce or remove Thai red chiles and seeds for milder heat, or add more chiles or crushed red pepper if you want it hotter.
- Taste and tweak. After tossing everything together, taste and add salt, pepper or an extra tablespoon or two of soy sauce if you prefer a moister, saltier finish.
Ingredients
- Butter + oil: A mix of butter for flavor and oil for higher-heat frying gives the best texture.
- Vegetables: Green onions (white and green separated), red bell pepper, garlic and Thai red chiles. Use whatever vegetables you have on hand.
- Curry powder: Adds warmth and depth.
- Cooked leftover rice: Day-old rice is ideal. If using freshly cooked rice, spread it on a sheet pan and chill for an hour to dry it out.
- Fish sauce: Provides savory umami; substitute soy sauce if needed.
- Low-sodium soy sauce: For a balanced salty note without overpowering the dish.
- Pineapple: Fresh or well-drained canned pineapple adds sweetness and a bit of moisture.
- Thai basil: Tear leaves to preserve flavor. If unavailable, fresh basil can substitute, though the flavor will be slightly different.
How to Make Thai Pineapple Fried Rice
- Cook eggs: Melt butter in a large skillet over medium heat. Add whisked eggs, scramble until cooked, then transfer to a bowl and set aside.
- Cook vegetables: Wipe the skillet clean. Heat 1 tbsp oil over medium-high, add diced bell pepper, the white parts of the green onions and sliced Thai chiles. Sauté 3–4 minutes until softened.
- Add aromatics and curry powder: Stir in minced garlic and curry powder; cook for about 1 minute until fragrant.
- Fry the rice: Add the remaining 1 tbsp oil and the cooked rice. Fry, stirring, for 2–3 minutes so the grains heat through and begin to separate.
- Combine the rest: Pour in fish sauce and soy sauce, add diced pineapple, torn Thai basil, the green parts of the onions and the scrambled eggs. Toss to combine and wilt the basil.
- Finish and season: Taste and adjust seasoning with salt, pepper or an extra tablespoon or two of soy sauce if you prefer a moister, saltier dish. Serve warm.
What to Serve with Thai Pineapple Fried Rice
- Light appetizers like vegetable spring rolls or crab rangoon.
- Grilled or skewered proteins such as Thai chicken satay or grilled shrimp.
- Soups and salads with Thai flavors, like a light coconut soup or Thai chicken salad with spicy peanut dressing.
- Simple stir-fried vegetables for extra greens: broccoli, snap peas or zucchini.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes. Brown rice is a heartier, higher-fiber alternative. It may be slightly chewier and can require a bit more cooking time to reach your preferred texture.
Can I use canned pineapple instead of fresh?
Yes. Drain canned pineapple thoroughly to avoid excess moisture. Fresh pineapple will give a slightly firmer texture and brighter flavor.
How do I store leftover fried rice?
Keep leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a skillet over medium heat with a splash of oil to prevent drying.
Fried Rice Variations
- Extra vegetables: Add snap peas, peas, corn, broccoli or zucchini for more color and nutrition.
- Low-carb option: Swap rice for cauliflower rice or use quinoa.
- Add protein: Stir in cooked shrimp, chicken or beef to make it a heartier main course.
More Fried Rice Recipes To Try
-
Easy Fried Rice -
Instant Pot Fried Rice
-
Easy Shrimp Fried Rice
-
Pork Fried Rice
-
Cauliflower Fried Rice
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Recipe
Thai Pineapple Fried Rice
5 from 1 vote
This Thai Pineapple Fried Rice is a flavorful way to repurpose leftover rice using eggs, curry powder, soy sauce and pineapple. Thai basil and red chilies add freshness and heat.
Author: Kelley Simmons
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Serves 4 servings
Ingredients
- 1 tbsp unsalted butter
- 3 large eggs, whisked
- 2 tbsp oil, divided
- 4 green onions, sliced (white and green separated)
- 1 medium red bell pepper, diced
- 1-2 small thai red chilies, depending on your spice level
- 5 cloves garlic, minced
- 1 tsp curry powder
- 4 cups cooked leftover rice
- 1 tbsp fish sauce
- 1 low sodium soy sauce
- 1 cup pineapple, diced
- 1 cup thai basil, torn
Instructions
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Melt butter in a large skillet over medium heat. Add in eggs and scramble until cooked, then set aside.
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Wipe the skillet clean and add 1 tbsp oil. Heat over medium-high, then add bell pepper, the white parts of the green onions and the Thai chiles. Sauté 3–4 minutes until softened.
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Stir in garlic and curry powder and cook another minute.
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Add remaining oil and the cooked rice. Fry 2–3 minutes, stirring to separate the grains.
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Pour in fish sauce and soy sauce, add pineapple, torn Thai basil, the green parts of the onions and the scrambled eggs. Toss to coat and wilt the basil.
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Taste and adjust seasoning with salt, pepper or an extra tablespoon or two of soy sauce if desired. Serve immediately.
Nutrition Information
Calories: 383kcalCarbohydrates: 50gProtein: 10gFat: 14g
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