Description
A vibrant, flavorful dish that marries the sweetness of fresh pineapple with jasmine rice, vegetables, and a satisfying crunch.
Ingredients
Scale
- 2 cups jasmine rice, cooked and cooled
- 1 cup pineapple chunks
- 1/2 cup red bell pepper, diced
- 1/2 cup green peas
- 1/4 cup onion, diced
- 2 eggs, beaten
- 1/4 cup cashews or peanuts
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 tablespoon curry powder
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Cilantro or additional green onions for garnish (optional)
Instructions
- Cook jasmine rice according to package instructions and let it cool completely.
- In a large skillet, heat vegetable oil over medium heat. Add diced onion and red bell pepper; sauté until onion is translucent (about 2-3 minutes).
- Push vegetables to one side and scramble the beaten eggs on the other side until fully cooked, then mix with vegetables.
- Stir in the cooled jasmine rice, mixing well with sautéed vegetables and eggs.
- Add pineapple, green peas, cashews, soy sauce, fish sauce (if using), and curry powder. Mix thoroughly and cook for an additional 3-5 minutes.
- Season with salt and pepper to taste.
- Stir in sliced green onions and remove from heat.
- Serve in bowls, garnished with cilantro or extra green onions if desired.
Notes
For best results, use day-old rice to prevent the dish from becoming mushy. Customize with proteins or adjust sweetness as preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg