Easy Pineapple Fried Rice (Indian-Style Veg Fusion)
A quick pineapple fried rice made with leftover rice, colorful vegetables, and simple pantry sauces for an easy weeknight meal.
Equipment
- Wok or large wide skillet
- Sharp knife
- Cutting board
Ingredients
For the fried rice
- 3 cups cooked cold rice day-old basmati or jasmine
- 1.5 cups pineapple chunks fresh, or canned and well-drained
- 1 small onion finely chopped
- 3 garlic cloves finely chopped
- 1 medium carrot thinly sliced
- 0.5 red bell pepper thinly sliced
- 0.5 cup green peas fresh or frozen
- 3 spring onions sliced
- 0.5 cup toasted cashews
For seasoning
- 1.5 tbsp soy sauce or tamari for gluten-free
- 1 tsp curry powder
- 0.5 tsp black pepper
- 0.25 tsp chili flakes optional
- Salt to taste
- 1 tbsp neutral oil
For finishing
- Lime wedges, to serve
Instructions
Prep everything first
- Chop onion, garlic, carrot, bell pepper, pineapple, and spring onions before starting.
- Break up any rice clumps with clean hands so the grains separate well in the pan.
Cook aromatics and vegetables
- Heat oil in a wok or wide skillet over medium-high heat.
- Add onion and saute for 2 to 3 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add carrot and bell pepper, then stir-fry for about 2 minutes.
Stir-fry the rice
- Add cooked rice, curry powder, and soy sauce.
- Toss quickly so the rice is evenly coated and stays fluffy.
Finish and serve
- Add peas, pineapple, spring onions, and cashews.
- Toss for 1 to 2 minutes until heated through.
- Season with black pepper, chili flakes, and salt as needed.
- Serve hot with lime wedges.
Notes
Use chilled leftover rice for best texture and to avoid mushy fried rice.
If using canned pineapple, drain and pat dry before adding.
If pineapple is very sweet, add a small squeeze of lime to rebalance flavors.
Store leftovers in an airtight container in the fridge for up to 3 days.
Tried this recipe?Let us know how it was!