Thai Pineapple Fried Rice (Veggie)

• 2 cups cooked jasmine rice, chilled
• 1 tablespoon vegetable oil
• 1 small red bell pepper, diced
• 1/2 cup pineapple, diced
• 1/2 cup peas
• 2 green onions, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 large eggs, beaten
• 1/4 cup unsalted peanuts, crushed
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• Juice of 1 lime
• Salt and pepper to taste

Steps

1. 1 Heat vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Add red bell pepper and cook for 1 minute.
3. 3 Stir in pineapple, peas, green onions, garlic, and ginger; cook for another 2 minutes.
4. 4 Push the veggie mix to one side of the pan and pour in the beaten eggs. Scramble until just cooked.
5. 5 Add the chilled rice to the pan, breaking up any clumps.
6. 6 Stir in crushed peanuts, soy sauce, sesame oil, and lime juice. Toss to combine.
7. 7 Season with salt and pepper to taste and cook for another 2-3 minutes until everything is heated through and well combined.

Nutrition

Tips

• Use day-old rice for best results—freshly cooked rice can be too moist.
• For extra flavor, toast the peanuts in a small pan before crushing them.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to restore moisture.

Serving Suggestions

• Serve with a side of crispy spring rolls or a simple cucumber salad drizzled with a tangy vinaigrette.

FAQ