Thai Pineapple Peanut Fried Rice

Transport your taste buds straight to the tropics with this vibrant and flavorful Thai Pineapple Peanut Fried Rice! Bursting with juicy pineapple chunks, crunchy roasted peanuts, and the savory umami of soy and optional oyster sauce, this easy stir-fried dish is a perfect blend of sweet, nutty, and spicy. Made with fragrant jasmine rice and a medley of colorful veggies like red bell pepper and peas, it's an ideal way to repurpose leftover rice into a quick weeknight meal or a crowd-pleasing side dish. Customize it with scrambled eggs for added protein or opt for a fully vegan version by skipping the oyster sauce. Topped with fresh cilantro, green onions, and a squeeze of lime, this irresistible fried rice is your go-to solution for healthy, satisfying comfort food with a Thai-inspired twist.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups cooked jasmine rice
• 1.5 cups pineapple chunks (fresh or canned)
• 0.5 cups roasted peanuts
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional for non-vegan)
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 0.5 cups frozen peas
• 2 stalks green onions, sliced
• 1 lime, cut into wedges
• 1 teaspoon sriracha or chili paste (optional)
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh cilantro, chopped
• 2 scrambled eggs (optional for non-vegan)

Directions

Step 1

Prepare 4 cups of jasmine rice a few hours ahead or the day before, allowing it to cool completely for optimal stir-frying.

Step 2

In a small bowl, whisk together soy sauce, oyster sauce (if using), and sesame oil. Set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Step 4

Add diced onion and minced garlic to the skillet, stirring frequently for 2-3 minutes until fragrant and translucent.

Step 5

Add red bell pepper and frozen peas to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender.

Step 6

Push the vegetables to one side of the skillet and, if using, scramble the eggs in the empty space. Mix the eggs with the vegetables once they are cooked through.

Step 7

Add the remaining tablespoon of vegetable oil to the skillet and increase the heat to high. Stir in the cold jasmine rice, breaking up any clumps with a wooden spoon or spatula.

Step 8

Pour the sauce mixture over the rice and stir well to evenly coat all the ingredients. Cook for 3-4 minutes, letting the rice crisp up slightly.

Step 9

Gently fold in the pineapple chunks, roasted peanuts, and green onions. Stir continuously for another 2 minutes to ensure everything is heated through.

Step 10

Taste and adjust seasoning with salt, black pepper, or additional soy sauce if needed.

Step 11

Remove the skillet from heat and garnish with fresh chopped cilantro. Serve with lime wedges on the side and a drizzle of sriracha or chili paste if desired.

Nutrition Facts

Serving size	1926.3 grams (1926.3g)

Amount per serving	% Daily Value*
Calories	2495

Total Fat 102.10g	131%
Saturated Fat 19.30g	97%
Polyunsaturated Fat 33.90g
Cholesterol 744mg	248%
Sodium 3787mg	165%
Total Carbohydrate 328.30g	119%
Dietary Fiber 26.40g	94%
Total Sugars 58.80g
Protein 80.10g	160%

Vitamin D 164IU	820%
Calcium 414mg	32%
Iron 9mg	51%
Potassium 2430mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 12.6%

Carbs: 51.4%