Description
This Pineapple Curry Fried Rice is a vibrant, flavorful dish combining fragrant jasmine rice with sweet pineapple, crunchy cashews, and a savory curry-spiced sauce. Perfectly stir-fried with bell peppers, green onions, garlic, and scrambled eggs, this recipe brings a delightful balance of textures and tropical flavors in just 30 minutes, serving 6.
Ingredients
Main Ingredients
- 1 1/2 cup Jasmine Rice from Mahatma® Rice
- 2 Tbsp coconut oil
- 2 garlic cloves (minced)
- 1 medium bell pepper (chopped)
- 1 cup cashews
- 1/4 cup chopped green onions
- 1 cup cubed pineapple (approx 1/4″ cubes)
- 2 large eggs
- 2 Tbsp soy sauce
- 1/2 Tbsp honey
- 1 Tbsp curry powder
- 1/2 tsp ground pepper
Instructions
- Cook the rice: Rinse and cook the jasmine rice according to package directions until fluffy and set aside.
- Sauté garlic: Heat 1 tablespoon of coconut oil in a skillet over medium-high heat and sauté the minced garlic for a few minutes until fragrant.
- Cook vegetables and cashews: Add chopped bell pepper, green onions, and cashews to the skillet. Cook and stir for 5-7 minutes until the bell pepper begins to soften.
- Add pineapple: Stir in the cubed pineapple and continue cooking for another 5-7 minutes until heated through, then set aside this vegetable and nut mixture.
- Scramble eggs: In the same skillet, add the remaining coconut oil and scramble the eggs until cooked through. Set aside with the vegetable mixture.
- Prepare sauce: In a small bowl, whisk together the soy sauce, honey, ground pepper, and curry powder.
- Stir-fry rice with sauce: Add the cooked rice to the skillet and pour in the sauce mixture. Stir-fry for about 5 minutes to allow the flavors to meld.
- Combine all ingredients: Return the cooked vegetable, pineapple, cashew, and egg mixture to the skillet with the rice. Stir-fry for another 5 minutes until everything is well combined and heated through.
- Serve: Transfer the pineapple curry fried rice to a serving dish and enjoy immediately.
Notes
- Use day-old rice for better texture and less clumping in fried rice.
- Adjust curry powder quantity to taste if you prefer a milder or stronger curry flavor.
- For a vegan version, omit eggs and use tamari instead of soy sauce if gluten-free is needed.
- Cashews can be toasted beforehand to enhance their crunch and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
