I haven’t done any real cooking in our Austin kitchen yet, but this homemade Thai pineapple dish is looking pretty tempting after all the tacos I ate yesterday! I’m determined to eat all the tacos in Austin.
Back to Thai food. This pineapple fried rice recipe was inspired by a meal at Sweet Basil in Norman, Oklahoma over the holidays. I really loved the combination of sweet, caramelized pineapple with Thai spices.
I can’t claim that my version is traditional, but it does taste very close to my memories of that dish. I used some leftover bell pepper instead of tomato and thought it was pretty great that way.
The cooking method for this fried rice is a riff on my spicy kale and coconut fried rice. If you’re a fan of that recipe, I think you’ll love this one, too, as well as my veggie fried rice and the coconut fried rice in my cookbook. Please let me know how it turns out for you in the comments!
Before you get started
A couple of quick notes:Â
- This meal comes together very quickly, so make sure your ingredients are ready to go before you get started.
- Chilled leftover rice works best in stir fries because it doesn’t clump together, so cook the rice in advance if time allows (see recipe notes).
How to Make Thai Pineapple Fried Rice
Thai Pineapple Fried Rice
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 2 to 4 servings 1x
- Category: Entree
- Cuisine: Asian
Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance. Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.
Ingredients
- 2 tablespoons coconut oil or quality vegetable oil, divided
- 2 eggs, beaten with a dash of salt
- 1 ½ cups chopped fresh pineapple
- 1 large red bell pepper, diced
- ¾ cup chopped green onions (about ½ bunch)
- 2 cloves garlic, pressed or minced
- ½ cup chopped raw, unsalted cashews
- 2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 to 2 teaspoons chili garlic sauce or sriracha
- 1 small lime, halved
- Salt, to taste
- Handful of fresh cilantro leaves, torn into little pieces, for garnishing
Instructions
- Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
- Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
- Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
- Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.
- Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.
Notes
Recipe adapted from my spicy kale and coconut fried rice.
*Rice notes: For 2 cups cooked rice, you’ll need to cook up about ⅔ cup dry rice. To cook the rice, rinse it well in a fine mesh colander, then bring a large pot of water to boil. Add the rice and let it boil, uncovered, for 30 minutes. Drain off the remaining cooking water, then return the rice to the pot. Cover the pot and let the rice steam, off the heat, for 10 minutes. To chill the rice ASAP, spread it across a parchment paper-lined rimmed baking sheet and let it cool in the refrigerator.
MAKE IT VEGAN/EGG FREE: Skip the eggs by heating the pan and then start cooking with step 2. This fried rice would be great with crispy baked tofu, which you could toss in during step 4.
MAKE IT GLUTEN FREE: Make sure to use a certified gluten-free soy sauce (tamari is usually gluten free, but check to be sure).
STORAGE SUGGESTIONS: The dish tastes great the next day, whether reheated or served at room temperature.
If you love this recipe: Be sure to check out my other Thai-inspired recipes here!
▸ Nutrition Information
Vidya
Hi,
I love your blog and the recipes :). Just a quick question which is the mushroom taco Torchy;’s have? Never tried that. Their fried avocado Taco is amazing too.. Also have yor tried taco deli?? Another taco place to die for.. I have a long list of restaurants in Austin to try. :)
Joni
The Independent is the mushroom taco, and the Dirty Sanchez is a pretty good taco too. However, the BEST thing to get at Torchy’s is their chips and queso. YUM!!!!!!!
Kate
Yep, the Independent is the one! I was really tempted to order some queso, but Ali wasn’t there to help me eat it. We’ll have to go back soon!
Mark Weiler
Get the chips and guac… it is much better than the queso and healthier. Also you can watch Torchy’s web-site for their secrete taco of the week. My regular combo is a Dirty Sanchez and an independent!
And did you hear when Obama last visited Austin he had a Democrat, Republican and Independent just to be fair… haha.
Veena
If you’re in Austin, eat at Koriente (awesome Korean food mostly vegan), Veracruz All Natural (migas breakfast taco) and Uchi for a night out. Uchi has awesome vegan and vegetarian sushi and sashimi. My personal faves are the watermelon nigiri and the bond roll.
Kate
Awesome, thanks Veena! I just added those to our list.
Veena
If you have Cookie with you, then the leash-free dog park south of downtown is a must. Then go to Bouldin Creek Cafe just a few minutes away. They have a dog-friendly patio and a vegetarian menu. My boys were absolutely horrified when they realized there was no meat to be had.
Kate
Cookie is with me! I think we’ll try to find that dog park this weekend. Bouldin Creek Cafe sounds like a winner! Thanks for the suggestions, Veena.
Ella | SparklesAndSuch26
Gahhh this sounds so good. I love the combo of pineapple and cashews!
http://www.youtube.com/sparklesandsuch26
Chelsea
I second the recommendation for Veracruz All Natural. Their migas taco is the best I’ve had in Austin. Torchy’s is always a favorite. Mother’s is a great vegetarian restaurant in town!
Kate
Thanks, Chelsea! Can’t wait to try those places!
Steph @ Steph in Thyme
This sounds wonderful! I love your technique of caramelizing the pineapple. I grill pineapple rings during the summer, but why wait until it’s grilling season to enjoy that kind of flavor? The cashews are a nice touch as well. Can’t wait to try this!
Kimberly | Chic & Sugar
I love the combo of pineapple and thai spices. This sounds / looks amazing! YUM.
Lisako
Yum!! If I hadn’t just had chilaquiles for a late breakfast, I’d be running to the kitchen to make this right now.
When I make pineapple fried rice, I add shelled edamame for extra protein. I prefer making it at home, so I can load up on veggies and use less rice. It’s also great (and healthier!) with quinoa. And, for another sub, if I don’t have pineapple, I use mango. Really yummy with cashews.
Kate
Great ideas! Thanks, Lisako. I should have thought to try adding edamame.
Lauren
This sounds so flavourful and delicious – perfect for a mid-week treat! Definitely taking your vegan suggestions on board too
Stephanie
Can’t wait to try this recipe! Pineapple fried rice is my fave :)
Breanne
So, I was wondering this morning what on earth I’d make for dinner tonight and was hoping that my food blogger invisible friends would pull through for me – nailed it, Kate! Totally making this for dinner tonight. Sounds delicious. Loved the coconut and kale stir fry, so I’m sure this one will be a hit as well. Thank you!
Kate
Thanks, Breanne! Hope it turned out great!
PL
Lovely! Absolutely delightful. It’s brimming with color and looks delish! Hope you’re having a great time in Austin.
Kate
Thanks, PL! We’re loving it!
Millie | Add A Little
This looks amazing and so easy Kate!
Sarah @ Making Thyme for Health
Oh no, that sucks you locked your keys in your car! Hopefully you have AAA. Don’t they unlock it for free?
Well at least you had a belly full of delicious tacos while you waited. :)
This stir fry sounds amazing! Imagining the caramelized pineapple and the crunchy cashews is making me hungry!
Kate
Actually, I pay a small amount for roadside assistance through my car insurance and that was the first time I’ve taken advantage of it! Hope you get a chance to make this fried rice soon!
Fiona
This looks utterly divine! Keeping it open in a tab for some inspiration/motivation. Hope you’re having a fabulous time in Austin.
Meredith
This looks amazing – I cannot wait to make it this weekend!
Laura (Tutti Dolci)
I love the Thai flavors and pineapple addition – now I find myself with a serious fried rice craving!
Clever Girl Reviews
I’d also suggest adding Cashews and Thai Basil!
Clever Girl Reviews
D’oh… I didn’t see the cashews on the first read.
Amy @ Thoroughly Nourished Life
Your kitchen looks divine and I can’t wait to see more of your adventures in Austin! We love Thai in our house, and while I might be the only pineapple eater (more for me!) I know this dish is going to be loved at our dinner table :)
Kelly
I love Thai food, thanks for sharing this recipe. Can’t wait to hear mor about your Austin eating adventures.
kristie {birch and wild}
I love the flavors of Thailand! This rice looks heavenly :)
Jess
I can assert that Thai fried rice is the very best sort, and this version looks delicious. I love that sweet-salty combination that comes from pineapple and soy sauce. Have fun in Austin!!
Medeja
What a flavorful rice!
Angela @ Eat Spin Run Repeat
I am the biggest sucker for Thai food, and even though I just ate breakfast, you’ve got me hungry again Kate! This looks fabulous!
DRAMA
Love it sooo much! Yummy!
Heather
I’ve never had thai fried rice but it sounds like something I will add to my “go to” recipe list! I just love pineapple :). How are you enjoying your trip in Austin? If you haven’t been yet, you should check out Juan in a Million and get their breakfast tacos. Life changing.
Kate
Loving it so far! We’re getting settled and have a long list of restaurants to try. Just added Juan in a Million! Thanks, Heather!
laura
this sounds delish! I love pineapple.
Sini
This looks fabulous! I’m a snob when it comes to pineapples (only fresh, thank you very much and a strict no to pineapples on pizza) but you’ve nailed it! Enjoy Austin!
Michelle
Love the addition of cashews. In my mind, they make everything so much richer! Yum.
Kate
Thanks, Michelle!
Rebecca @ DisplacedHousewife
I LOVEEEEEE pineapple fried rice. I’m going to have to try this…brings back lots of good memories. Beautiful photos. xx
Stephanie | Mrs Tea & Mr Coffee
I LOVE fried rice. CanNOT wait to try this!
Mrs JK
I tried this and I loved it. And it was so easy to make. I suck at cooking, but this has given me hope. So glad I stumbled across your blog!
Kate
Hooray! Happy to hear it. :)
Tracy
I made a half-recipe of this last night-delicious! Similar to a favorite curried fried rice I often get at a local restaurant, so I’m pleased I can make something just as tasty at home. Thanks!
Kate
Awesome! So glad you enjoyed it, Tracy.
Suzanne
Just made this for lunch today!!!! OMG amazing. Thanks for all the great recipes, I have tried several and each is as great as the first. 2-4 servings you say…this is too good to make it to 4 servings
Kate
Hooray, thanks, Suzanne!
Nathalie
I have pneumonia and am supposed to rest . During that time I came upon the picture and recipe of your Thai pineapple fried rice. I tried to resist but finally decided to get up and make it for lunch ( with the only change of farro already cooked in my fridge used instead of brown rice ) I finally sat for lunch quite exhausted by the effort ( nothing to do with the recipe ! ) and it was such a feeling to take that first bite and realize it was totally worth the effort …. :)
Thank you !
Kate
Nathalie, I hope you feel better soon! So glad this dish was worth your effort.
Dani @ DaniCaliforniaCooks
I was in Shanghai over the holidays, and we ate something very similar to this at a Thai restaurant (albeit much more oily and MSG-filled!). I’ve been wanting to recreate with a healthy twist – thanks for sharing!
Emily
You have to go to mi madre’s for breakfast tacos. Their salsa is
Kate
Just added it to my list!
Laura
I’m making a janky version of this for an Asian-ish inspired dinner with my family tonight! (I think they’re coming over just to hang with my pup though) Big hugs to you and Cookie down in Austin. That mushroom taco sounds unreal. xo
Ava
Super delicious. Will become part of my regular rotation. Thanks!!
Kate
Hooray, thanks Ava!
Anne
I’m having a Cookie and Kate stir fry festival here this weekend and it’s making a sucky week a lot better. Kale and coconut Friday, this Thai awesomeness yesterday. I’ll share that canned pineapple worked great (how did you know I had a can lurking in the cabinet?) and I’ll add tofu next time so I can basically live on this dish forever and ever.
Kate
Oh man, I missed a stir fry festival?! Hope this week is much better than the last, Anne!
Joanne
Thai food always always always sounds good to me, authentic or otherwise. I cannot wait to try this…fried rice here I come!
Sarah T
Love this recipe! It’s perfect weeknight meal–comes together very quickly and reheats well for lunch the next day. It’s also easy to adapt–I dumped in some leftover edamame on a whim and it was quite tasty. Thanks for coming up with such great recipes, C+K! When’s the cookbook coming out? :)
Kate
Thanks, Sarah! So glad you are enjoying this one. Edamame sounds like a great addition. Hoping to have good news about a cookbook soon! :)
Katherine
I have never been disappointed by one of your recipes, but this is truly something special. I made it twice this weekend! Thanks for keeping me well fed.
Kate
Katherine, thank you so much! :)
Beth
So, I’ve never commented on any blog ever (big day for me!) but I’ve lived in Austin with my dog Molly for 8+ years and simply had to send some recs your way:
Dogs –
Turkey Creek Trail at Emma Long Park is AMAZING. It’s all off-leash, has lots of water for the pups to splash around in…it’s great!
The Greenbelt is also fantastic as are some further away hiking destinations such as Pedernales Falls, Blanco State Park, Enchanted Rock, and Inks Lake.
Town Lake – I live about a mile from the lake and my dog has spent most of her life either accompanying me on runs or swimming at Auditorium Shores or Red Bud Isle. The lake and its trails are one of the primary reasons that I’m still here.
Veggie Tacos –
I’m always on the hunt for veggie friendly tacos. Tacodeli, as others have already said, is amazing. It’s a life goal to figure out how they make the Freakin Vegan taco and their Dona salsa. Fork and Taco on Burnet has an amazing beet taco (and I hate beets) as well as a cauliflower-elote taco that changed my world.
Sorry that ran a bit long. I am going to make the pineapple fried rice this week in advance of the Austin Marathon. I need all the pre-race carbs that I can get! Thanks so much for making so many inspiring veggie meals!
Kate
Hi Beth! Thank you so much for your advice! We went on a very long walk around Town Lake this weekend. Definitely going to hit up the others that you suggested and we’re going to Tacodeli for lunch today! I’ll order the Freakin Vegan taco and try to help you figure out the ingredients. Good luck at the Austin Marathon, I’ll be rooting for you!
Lee
All my fav things in one recipe! I hope you and Ali are having fun in TX :D
Erika
This was absolutely delicious. We could not stop eating it–it had all the flavors of restaurant Thai fried rice, but was so much lighter and more vibrant (I was skeptical that there weren’t a lot of flavoring-type ingredients, but it was perfect as written). I made the rice and chopped up the pineapple over the weekend, so on this hectic weeknight it was 15 minutes between pulling the ingredients out of the fridge and having dinner on the table. Thank you!
Kate
Hooray! Thank you, Erika.
Revathi Palani
Looks like a wonderful marriage of colors and flavors. Yum..
vivian
We are a mixed vegetarian/nonvegetarian family and I am always looking for dishes that cut down on having to make two dinners. This filled the bill perfectly. The only issue I had was to force myself to stop eating it all by myself. Thanks for a keeper!
Kate
Thank you, Vivian! I’m glad you and your family enjoyed it.
Kerry
That was super delicious and easy. I love the recipe you adapted it from but I may like this one even more. My meat eater husband loved it too. More stir fries like this please! :)
Kerry
Fried rice rather!
Kate
Hooray! Thank you, Kerry.
Bakeka Incontri Roma
This looks delicious!
Monique
I just made this for dinner with thai spring rolles. The taste was great, love ti! Greetings from The Netherlands
Kate
Sounds like a great combination! Thank you for commenting, Monique!
Kristy
I made the pineapple fried chicken for dinner. I followed the recipe exactly the way it was written and it was SO good. I added some tofu and grilled shrimp marinated in soy and franks sweet chili sauce. It was 5+ stars. Thank you for an amazing recipe. My husband , 20 month old and 5 year old liked it too. I can’t wait to try your other recipies.
Kate
Thank you, Kristy! So glad you all enjoyed the fried rice! I hope you enjoy my other recipes just as much. All my best to you and your family.
Ted
I liked it. It was a good combination of sweet, salty and savory, but still light. I made it with sushi rice, but I might try jasmine next time. Thanks Kate!
Kate
Thanks, Ted! Glad you enjoyed the fried rice!
Steph
This recipe was a winner! I am not a vegetarian but have a ton of friends who are and made this for a group who came over for dinner. Your recipes rock!
Kate
Hooray! Thanks, Steph!
Gayatri
Kate, this fried rice was amazing, thank you!!! I tried it with a Thai sauce I had at home and tossed in mushrooms and cubed soya, so good! The pineapple was just incredible :)
Kate
Thank you, Gayatri! :)
Emily G
okay…after making this AGAIN I had to comment and tell ya that I love this recipe! Turned my sis on to it, too, and we can’t be kept away. A keeper and quick!
Kate
Hooray! Happy to hear it, Emily. Thank you for sharing my recipe with your sister!
Renee
Although this is a fun rice dish, it doesn’t have the authentic Thai flavors I was seeking. It is more of a compilation of (some Asian) ingredients. Still looking for the perfect Thai pineapple fried rice recipe with complex and rich flavors.. maybe coriander and curry powder is what I’m missing..
Kate
Thank you for your feedback, Renee. I bet coriander and curry powder would be great additions.
r
I added basil, carrots and red pepper. AMAZING
Mel
Made this tonight! Very easy and so good! Thanks. :)
Kate
Glad to hear it! Thank you, Mel!
Dave
I was in the mood for Pineapple Fried rice. Found this yahoo. Tried it on a wim. My wife and daughter, an ex-restaurant manager, said it is a keeper. Fantastic. Thank you. Cooked it AS IS.
Kate
Excellent! Thank you, Dave!!!
Jadzia
I made this tonight- with a few minor changes- and it was Sooo good :)
Very easy and quick to pull together.
I added some cooked broccoli, peas and corn and used a Thai Sweet Chili and Lime sauce (made by Watties, I live in New Zealand and we don’t have sriracha here :) )
And it turned out delicious!
It made enough for 3 large dinner bowls full :)
Thanks heaps for another amazing recipe, you haven’t let me down yet :)
Kate
Hi Jadzia, so glad you enjoyed t! Your version sounds delicious!
Sharron
So, so good! I made it as directed, and added fresh trout…not vegetarian,but it made a fabulous meal-thanks for the recipe!
Kate
Thanks, Sharron! Glad you enjoyed it!
John
I make this for my girlfriend and I once every other week. The lime, cashews and coconut oil really tie it all together. We’re not vegetarian, so we throw pork into it, and it still holds up. One of my favorite online recipes!
Kate
Thanks, John! Glad to hear it!
Natasha
Delicious! I added mushrooms (using up what I had) and broccoli (for color) and it was awesome. I was even bold enough to serve it to my husband’s parents who do not usually do meatless meals! There was only one spoonful left at the end, so I think it was a hit. Thanks!
Kate
Great ideas! So glad it went over well with the whole family. Thanks for letting me know, Natasha!
Alina
Hello! I made this recipe this week and it was AMAZING! :D It’s been a while since a recipe wowed me. :) Thank you! I would like other people from my country to try it too so I was wondering if you would be OK with me translating it on my blog. I will credit you and link to your blog, of course. ^_^
Kate
Hi Alina! Thank you, I’m so glad you enjoyed it. I don’t mind if you translate the recipe as long as you link back to this post!
Kendra
Whoa! This was so, so, so good. I just made it tonight and I can’t wait to make it again. I actually ended up layering the various components to make it more like a rice bowl. It was a veritable flavor explosion. Thank you, from my family to yours.
Kate
Yay! Happy to hear it. Thank you, Kendra.
Jenny
This recipe had my kids coming back for third serves. I added the kernels from 1 cob of organic corn + a few mushrooms (just because they were there), and used the crispy tofu variation (rather than eggs) – that tofu is really good. Thanks for the inspiration. :-)
Kate
Thank you, Jenny! Glad to hear it!
Betsy Soler
I made this last night and it was amazing (boyfriend approved too)! I simply substituted the egg for scrambled firm tofu to make it vegan. Thank you!
Kate
Thanks, Betsy! Glad to hear it!
Dorothy
Just had pineapple fried rice from your recipe for dinner tonight. It was amazing. Very yummy. My husband made it and it was waiting for me when I got home from work. Only difference is that he put small shrimp in it instead of cooked egg. loved it!
Kate
Thanks, Dorothy! Glad you enjoyed it! :)
Janette
I really liked this recipe.
I’ve tried several of your recipes and really have enjoyed them all.
I am trying to eat more vegetarian meals so your website has been very helpful. Do you have a cookbook? If so can I get more info?
Also your dog is adorable!!!
Kate
Hi Janette! Thank you. I’m so glad you’re enjoying my recipes. I don’t have a cookbook yet, but I am hard at work on one, coming spring 2017!
D'Arla
I just made this for lunch, and when I saw how much it made, I was sure that we would get at least two meals from it. Wow! This was so delicious!! My husband and I almost ate the entire thing. We just kept commenting on how good it was and going back for seconds and thirds. We’ve only been eating vegetarian for a little over a week, and I’ve encountered and produced my share of culinary disasters within that time. THIS, however, makes up for it. It was absolutely wonderful, and was surprisingly easy. Thank you, thank you!!
Kate
Thank you so much, D’Arla! So glad you both loved this one. All of my recipes are vegetarian, so you’re in the right place!
D'Arla
Sorry, I forgot to rate it!
Fran
I tried this recipe last night and I ended up making double the amount, which I am so glad that I did because it was soo yummy and now my husband and I get to eat it for lunch as well. This is the fourth recipe of yours that I have tried and they have all been great. Thanks for such a great blog.
Kate
Thank you, Fran! Delighted to hear that. :)
Amanda
My family LOVED this recipe! We doubled it and it made at least enough for 6-7 people. Delicious!! Would absolutely recommend. Super quick to make — if you’re pressed for time, make the rice ahead! And then come back and make the rest of the meal. Thanks Kate!
Kate
Thank you, Amanda! Glad it was a hit!
Stephanie
Made this last night and it’s a new favorite!
Kate
Yay, thanks Stephanie! Glad to hear it!
Kathryn
So delicious! I added some bok choy for greens. Will definitely be adding this to my ‘meat free monday’ roster. Thanks!
Kate
Thank you, Kathryn! Great idea to add bok choy.
Christina
I made this for dinner last night and it was delicious….I can’t stop eating it! My boyfriend and I have made multiple recipes from your blog, and they have all been on point. Thank you for sharing your recipes with the world!
Kate
Thank you, Christina! I’m so happy to hear that. :) Happy New Year!
Shelly Vendemo
Hello…Looks delicious! Have you calculated nutritional content for this dish? Regardless, can’t wait to try it! THANKS…Shelly
Erica
OMG! The pineapple fried rice was amazing. I’m a little embarrassed (not really) to say that I ate all servings by myself. I’ve been on a vegan fast to begin 2016 and this by far has been my favorite new recipe.
Thanks for sharing how delicious vegetarian/ vegan eating can be.
Kate
Thank you, Erica!!!
David
Just made this for dinner yesterday. So delicious! I’ve been trying to eat vegetarian more and more, and your site is my absolute favorite place to find inspiration. Thanks for all the hard work and great recipes!
Kate
Thank you, David! :D
Brenna
I made this last week. It was delicious! This was a hit with my entire family including two picky preschoolers.
Kim L.
Hi, searched for this recipe yesterday and yours popped up, so decided to try it, and was not disappointed at all, even the hubby was impressed. The only thing I didn’t see was how much rice to use. Needed less to say, can’t wait to try more of your recipes! Thank you from the Bay Area, CA!
Kate
Belated thank you, Kim! The recipe calls for 2 cups cooked rice, which would be roughly 2/3 cup dry rice, cooked. I’ll add that detail now!
Audrey
This recipe is STELLAR. I whipped it up after a long day of work and it was so easy and delicious. Great with some Bragg’s Liquid Aminos (soy sauce) on top! Also great hot or cold so perfect for leftovers. SO DELICIOUS.
Kate
Thank you, Audrey! So glad you loved it.
Mark
Made this tonight with the tofu… just saying I didn’t make enough cause there were no leftovers for lunch.
Kate
Hooray!
Terry
I made this for a second time. It’s really delicious and fragrant and great the next day! 5 stars
Kate
Thank you very much, Terry!
Heidi
Kate, thanks for the recipe. I made it once and plan to make it again this weekend. I just don’t have/can’t use tamari, soy sauce, chili garlic sauce or sriracha so I just left them out. It was good without but I’m believing it will be better with “something” else. Any suggestions what?
Thanks!
Kate
Hmmmm. Red pepper flakes and extra garlic would probably work in place of hot sauce. I’m not sure what to suggest in place of tamari/soy sauce, but I know that those with soy sensitivities often replace them with coconut aminos or Bragg’s aminos.
Amy
I just moved to a village in northern New Mexico from Anchorage, AK and have been missing Asian food! Anchorage is an amazing place for Thai, Lao, Vietnamese, middle eastern, Indian foods and so much more! Though I’m digging the New Mexican food I have wanted some awesome Thai for a while, but the local grocery stores don’t carry many Asian ingredients, so I’m so thrilled to have found your blog and this stellar recipe! Easy to make, with ingredients I can find, and it’s gonna hit the spot! Thanks so much for your creativity and delicious thai receipe!
Kate
Thank you, Amy! I didn’t know that Anchorage was a hot spot for Asian food. Hope you loved this recipe!
Elizabeth
This was delicious! As another reader suggested, I added about a cup and a half of broccoli, cut small, with the red pepper and pineapple, and it worked well and added to the visual appeal of the dish. I think maybe a half cake of firm tofu, in small cubes, might go in at the same time, just to boost the protein. And peanuts would work as well as cashews. Don’t you think?
Kate
Thank you, Elizabeth! Yes, I bet peanuts are great instead of cashews. I just based it off a restaurant dish that used cashews, so I went with those.
Michelle
I was looking so forward to this dish, but was very disappointed! It had no taste whatsoever, and I had to keep adding ingredients hoping to get the flavour that should have been. :(
Kate
I’m so bummed you didn’t love this one, Michelle. It includes so many flavorful ingredients that I’m not sure how it missed the mark. Maybe your produce was lacking in flavor, or it just needed a little salt to enhance the flavors?
Tania
Thank you soooo much for this recipe! My boyfriend and I LOVED it! I added a little something extra which is to cook the brown rice in coconut milk and it had an incredible taste! Thank you for being so awesome and I hope ou continue sharing!
Kate
Thank you so much, Tania! I’m glad you both enjoyed this one. Great idea to cook the rice in coconut milk for extra coconut flavor. I’ll have more recipes for you soon!
Anita V
I made this for dinner last night and it was delicious! This is truly the best fried rice recipe I’ve ever made!
It was easy to tailor this recipe for my family. My daughter is vegan, so I added the egg at the very end, after I put some aside for her. I tossed in a bit of chopped carrot, just because I had some in the fridge. Also, I’m not a fan of spicy, so I used black bean garlic sauce instead of the chili sauce.
My family loved this dish it’s definitely classified as a “make again.” (The highest possible compliment in this house) Thanks!
Emily
My boyfriend made this for us for dinner and it was one of the best meals we’ve ever cooked. So delicious. Will be making many times again.
Kate
Hooray! Thank you for letting me know, Emily.
charlotte
So I was slightly confused by the “2 cups of rice” ingredient. I ended up measuring out two cups of un-cooked rice and then cooking it, which as you can guess was an abundant amount of rice. Other than that it was delicious. I might as a few more seasonings during the frying of the vegetables though, I added quite a bit of soy sauce at the end and still felt it could use a little bit more of a kick. Great recipe though!
Kate
Hi Charlotte, I’m sorry to hear about the confusion. I had a little note about that in the recipe headnote, but it would be easy to miss. Just added a better note at the bottom of the recipe. I’m glad you enjoyed this one nonetheless!
Jennifer
Your recipes are always good: my husband and I found you last year. He made this for dinner tonight and we loved it.
Carrie
Kate, I love your recipes and blog! This one was delicious, as usual!!
Kate
Thank you, Carrie!
Alejandra
This rice was really good, but I felt it was missing some protein…I will definitely try this recipe again but will add pan fried tofu or maybe some shrimp.
Kate
Thanks, Alejandra. I have some tips on how to add tofu in the vegan notes, if you want to check them out.
Anne
This was absolutely one of the best dishes I’ve made in a long time! I made sure I printed it out in case I should forget where I found it.
Tom
So good. I added some shrimp for my sister who came over and she loved it. No pineapple, unfortunately, at my local store but was still super flavorful.
Can’t wait for your book, Kate.
Saara
I made this for myself and my three-year-old daughter today and we both loved it! I just stumbled across your blog a few days ago and I have to say you’ve made my week, your site is filled with recipes of all my favorite ingredients and it is fantastic to get some new inspiration. I can’t wait to read through more of your writing. Thank you!
Kate
You’re welcome, Saara! So happy you find my site useful, and glad to have you here :)
Si Williamson
Thanks for the recipe. Was a breeze to knock together and turned out great. Peace n love
Kate
You’re so welcome!
Sarah Green
Making this for the second time tonight. My family loves this recipe! I had never made anything “Thai ” before. Delicious! Thank you for a great recipe!
Kate
I’m so happy you liked it, Sarah! It’s great to move outside your comfort zone, but it can be a little intimidating at first.
Susan A
I made this recipe for dinner last night. It was a solid, doable recipe. I might consider adding a little ginger next time. I’m new to your website and loving it!
Kate
Welcome, Susan! I’m so glad you found my blog.