Pineapple Fried Rice Recipe – Galangal & Thai Chilli Flavors

Last Updated on 4 months by Neha Deshmukh

Pineapple Fried Rice Recipe – Galangal & Thai Chilli Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that feels a little bit special. This Pineapple Fried Rice is exactly that. I first made this when I was craving something bright and a little bit exotic, and it’s been a family favorite ever since. It’s packed with sweet pineapple, a hint of spice, and a unique flavor from galangal that will transport you straight to Thailand! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average fried rice. The combination of sweet pineapple, savory soy sauce, and the warmth of curry powder is just… chef’s kiss. Plus, it comes together in under 20 minutes, making it perfect for busy weeknights. It’s also super customizable – add your favorite protein, adjust the spice level, or make it vegan. Honestly, the possibilities are endless!

Ingredients

Here’s what you’ll need to whip up this delicious Pineapple Fried Rice:

• 3 cups cooked rice (about 450g)
• 2 cups pineapple cubes (about 300g)
• ½ cup onions, chopped (about 75g)
• 1 tsp galangal (thai ginger), grated (about 5g)
• ½ cup beans, chopped (about 75g)
• ½ cup corn kernels (about 80g)
• 1/5 cup sliced Thai peppers (about 25g) – adjust to your spice preference!
• ¼ cup cashews (about 30g)
• 1 tsp curry powder (about 5g)
• 2 tbsp soy sauce (about 30ml)
• 1 tbsp Thai red chilli sauce (about 15ml)
• 3 tbsp cilantro, chopped (about 15g)
• 2 tbsp sesame oil (about 30ml)

Ingredient Notes

Let’s talk about a few key ingredients to make sure your fried rice turns out perfectly:

Galangal: The Unique Thai Ginger Flavor

Galangal, sometimes called Thai ginger, has a citrusy, piney flavor that’s different from regular ginger. It really elevates this dish! If you can find it fresh, that’s amazing. You’ll need about a 5cm piece and grate it finely.

Thai Red Chilli Sauce: Adjusting the Spice Level

Thai red chilli sauce can vary in heat. Start with 1 tablespoon and taste as you go. You can always add more if you like things fiery! Sriracha can be used in a pinch, but it has a slightly different flavor profile.

Sesame Oil: For Authentic Aroma

Don’t skip the sesame oil! It adds a wonderful nutty aroma that’s essential for authentic Thai fried rice. A little goes a long way, so 2 tablespoons is perfect.

Rice Choice: Best Types for Fried Rice

Day-old rice is key here. It’s drier and won’t get mushy when stir-fried. Jasmine rice or long-grain rice work best. Avoid short-grain rice, as it tends to clump together.

Cashews: Roasting for Enhanced Flavor

To really bring out the flavor of the cashews, you can quickly toast them in a dry pan for a few minutes before adding them to the fried rice. Keep a close eye on them – they burn easily!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the sesame oil in a large skillet or wok over high heat. You want it nice and hot!
2. Sauté the galangal and onions until they’re lightly browned and fragrant – about 2-3 minutes.
3. Add the beans, corn kernels, and Thai peppers. Stir-fry for another 2-3 minutes, until they start to soften.
4. Toss in the cashews and cook for 2 more minutes, stirring constantly.
5. Now, add the day-old rice, soy sauce, chilli sauce, and curry powder. Mix everything really well, making sure the rice is coated in the sauce.
6. Cook for 2-3 minutes, stirring frequently, until the rice is heated through.
7. Fold in the pineapple cubes and cook for another 3 minutes, until they’re warmed through.
8. Finally, garnish with fresh cilantro and serve immediately. Enjoy!

Expert Tips

Here are a few tips to help you make the best Pineapple Fried Rice ever:

Achieving the Perfect “Wok Hei” (Smoky Flavor)

“Wok hei” is that slightly smoky, charred flavor you get from stir-frying in a wok over high heat. To achieve this at home, make sure your skillet is very hot and don’t overcrowd it.

Preventing Sticky Fried Rice

Using day-old rice is the biggest factor, but also avoid adding too much sauce at once. Add it gradually and stir constantly.

Preparing Ingredients for Speed

Chop all your vegetables and measure out your sauces before you start cooking. Stir-frying happens quickly, so you want everything ready to go.

Working with Galangal: Peeling and Grating

Galangal can be a bit tricky to peel. Use the back of a spoon to scrape off the skin. Then, grate it finely using a microplane or a fine grater.

Variations

Want to switch things up? Here are a few ideas:

Vegan Pineapple Fried Rice

Simply omit any meat or fish sauce. It’s delicious as is!

Gluten-Free Pineapple Fried Rice

Make sure your soy sauce is gluten-free. Tamari is a great alternative.

Spice Level Adjustment: Mild to Fiery

Adjust the amount of Thai red chilli sauce to your liking. You can also add a pinch of cayenne pepper for extra heat.

Festival Adaptations: Thai New Year (Songkran) Special

During Songkran, some families add shredded chicken or shrimp to their Pineapple Fried Rice for a more substantial meal.

Protein Additions: Chicken, Shrimp, or Tofu

Feel free to add about 1 cup of cooked chicken, shrimp, or tofu to the stir-fry along with the vegetables.

Serving Suggestions

This Pineapple Fried Rice is fantastic on its own, but it’s also great with a side of spring rolls or a fresh salad. A sprinkle of chopped peanuts adds a nice crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. It’s best enjoyed fresh, though!

FAQs

Got questions? I’ve got answers!

What type of rice is best for fried rice?

Jasmine or long-grain rice are the best choices. Day-old rice is crucial for preventing mushiness.

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple will give you the best flavor. Just make sure it’s ripe and cut into bite-sized pieces.

What can I substitute for galangal if I can’t find it?

If you can’t find galangal, you can use a combination of ginger and lemon zest. Use about 1 teaspoon of grated ginger and ½ teaspoon of lemon zest. It won’t be exactly the same, but it will add a similar flavor profile.

How can I make this recipe ahead of time?

You can chop all the vegetables and measure out the sauces ahead of time. Store them separately in the refrigerator until you’re ready to cook.

Is Thai red chilli sauce different from sriracha?

Yes, they are different! Thai red chilli sauce is typically thicker and has a more complex flavor than sriracha. Sriracha is a bit sweeter and more vinegary.