Pineapple Fried Rice Recipe – Cashews & Curry Powder Delight

Last Updated on 2 months by Neha Deshmukh

Pineapple Fried Rice Recipe – Cashews & Curry Powder Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t compromise on taste. This Pineapple Fried Rice is exactly that. I first stumbled upon this recipe years ago, trying to use up leftover rice, and it’s become a family favorite ever since. The sweetness of the pineapple, the crunch of cashews, and a hint of curry powder… it’s a surprisingly delicious combination! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Pineapple Fried Rice isn’t just another fried rice recipe. It’s a delightful fusion of sweet, savory, and slightly spicy flavors. It’s incredibly easy to make, perfect for a weeknight dinner, and a fantastic way to use up leftover rice. Plus, it’s visually appealing – those bright pineapple chunks and vibrant veggies just make it look so inviting!

Ingredients

Here’s what you’ll need to whip up this flavorful dish:

• 0.75-1 cup precooked rice (about 180-240ml)
• 1-2 tbsp butter or oil (15-30ml)
• 0.75 tbsp garlic, minced (about 4-5 cloves)
• 8-10 split cashews
• Raisins, a handful
• 0.5 cup spring onions and bell peppers, diced (about 60-75g)
• 1 green chili, finely chopped
• 0.5 tsp curry powder (about 2.5g)
• 2 tsp soya sauce (10ml)
• Salt, to taste
• 1 cup pineapple chunks (about 150g)
• 1 tbsp coriander leaves, chopped (about 5-7g)

Ingredient Notes

Let’s talk ingredients! Using precooked rice is a total game-changer. It saves so much time and ensures the rice doesn’t get mushy. Day-old rice works best, actually!

The cashews and raisins are a brilliant pairing. The cashews give a lovely crunch, while the raisins add a touch of sweetness and chewiness. Don’t skip them!

And finally, the curry powder! It might sound unusual in fried rice, but trust me on this one. It adds a warm, aromatic depth that really elevates the dish. I prefer a mild curry powder, but feel free to adjust to your liking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the butter or oil in a large pan or wok over medium-high heat. Add the cashews and fry them until they turn golden brown. Then, toss in the raisins and garlic. Sauté for a minute or so until everything is fragrant.
2. Push the cashews and raisins to one side of the pan. Add the green chili, bell peppers, and spring onions. Sauté until they’re tender-crisp – you still want a little bite to them!
3. Now, mix in the soy sauce, salt, and curry powder. Add the pineapple chunks and sauté for another 2-3 minutes, letting the flavors meld together.
4. Add the cooked rice to the pan and toss everything well. Fry for 2-3 minutes, stirring constantly, until the rice is heated through and slightly crispy.
5. Finally, stir in the chopped coriander leaves. Give it one last toss and adjust the seasoning if needed.

Expert Tips

• Don’t overcrowd the pan! Work in batches if necessary to ensure the rice fries properly and doesn’t steam.
• High heat is your friend here. It helps create that lovely wok hei (smoky flavor) that’s characteristic of good fried rice.
• Taste as you go! Adjust the soy sauce and salt to your preference.

Variations

• My friend, Priya, loves adding a handful of peas and carrots to her Pineapple Fried Rice for extra veggies.
• For a protein boost, toss in some cooked shrimp, chicken, or tofu.
• My kids adore it with a fried egg on top! It’s a classic combination.

Vegan Adaptation

No problem! Simply substitute the butter with a plant-based oil like coconut oil or vegetable oil. Double-check your soy sauce is vegan-friendly, as some brands contain fish sauce.

Gluten-Free Adaptation

Use tamari instead of soy sauce to make this recipe gluten-free. Tamari is a Japanese soy sauce that is typically made without wheat.

Spice Level Adjustment (Mild to Spicy)

Adjust the amount of green chili to control the spice level. Remove the seeds for a milder flavor, or add an extra chili for a fiery kick! A pinch of red chili flakes also works wonders.

Festival Adaptations (New Year, Parties)

This Pineapple Fried Rice is a fantastic addition to any festive spread! It’s colorful, flavorful, and always a crowd-pleaser. I often make a big batch for New Year’s parties.

Serving Suggestions

Serve hot, garnished with extra coriander leaves and a sprinkle of cashews. It pairs beautifully with a side of raita (yogurt dip) or a simple salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. It’s best enjoyed fresh, though!

FAQs

What type of rice works best for fried rice?

Long-grain rice, like basmati or jasmine rice, works best. It tends to be less sticky than short-grain rice.

Can I use frozen pineapple in this recipe?

Absolutely! Just make sure to thaw it completely and pat it dry before adding it to the pan.

How can I make this pineapple fried rice spicier?

Add more green chili, a pinch of red chili flakes, or a dash of chili oil.

Can I prepare this dish ahead of time?

You can prep the ingredients (chop veggies, measure spices) ahead of time. However, it’s best to fry the rice just before serving for the best texture.

What is the best way to prevent the rice from sticking together?

Use precooked, slightly cooled rice. Make sure your pan is hot enough, and don’t overcrowd it. Stir frequently while frying!