Pineapple Fried Rice Recipe – Quick Indian-Style with Cashews & Sriracha

Last Updated on 2 months by Neha Deshmukh

Pineapple Fried Rice Recipe – Quick Indian-Style with Cashews & Sriracha

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavorful meal that comes together fast. This Pineapple Fried Rice is my go-to for those nights. It’s a little sweet, a little spicy, and totally satisfying. I first made this when I was craving the Indo-Chinese flavors from my favorite local restaurant, and I’ve been perfecting it ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. We’re taking classic flavors and giving them a little Indian twist with the use of basmati rice and a touch of spice. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s a fantastic way to use up leftover rice (though freshly cooked works great too!). Honestly, who doesn’t love a good fried rice?

Ingredients

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

• 1 cup basmati rice
• 4-4.5 cups water
• 0.5 teaspoon salt
• 0.5 teaspoon oil (for rice)
• 3 tablespoons oil
• 0.33 cup onions, finely chopped
• 1 teaspoon green chilies, finely chopped (adjust to your spice preference!)
• 0.5 teaspoon garlic, minced
• 0.5 teaspoon celery, finely chopped (optional, but adds a nice freshness)
• 0.25 cup cashews
• 1 cup pineapple cubes
• 0.5 teaspoon black pepper
• 1 tablespoon soy sauce
• 0.5 tablespoon Sriracha sauce (or more, if you’re a chili head like me!)
• 2-3 tablespoons coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe really shine:

• Basmati Rice: This is key! Basmati has a lovely fragrance and fluffy texture that works beautifully in fried rice. Don’t substitute with short-grain rice, it will get too sticky.
• Cashews: They add a wonderful crunch and richness. Feel free to use roasted cashews for an even more intense flavor.
• Sriracha: This is where the heat comes from! Adjust the amount to your liking. You can also use chili garlic sauce if you prefer.
• Regional Variations: Fried rice is a global dish! In some parts of India, you’ll find versions with peas, carrots, and even raisins. Don’t be afraid to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice under cold water until the water runs clear. Then, soak it in water for about 20 minutes. This helps the rice cook up fluffy.
2. Drain the soaked rice and cook it in boiling, salted water (about 4-4.5 cups water and 0.5 tsp salt) until it’s al dente – meaning it still has a slight bite. Drain well and spread it out on a plate to cool completely. This is important, as warm rice will get mushy.
3. Now, heat 3 tablespoons of oil in a wok or large frying pan over medium-high heat. Add the chopped onions, green chilies, garlic, and celery (if using). Sauté for about a minute until fragrant.
4. Add the cashews and sauté until they turn golden brown. Keep an eye on them, they burn easily!
5. Toss in the pineapple cubes and cook for a few minutes until they start to caramelize slightly. This brings out their sweetness.
6. Stir in the black pepper, soy sauce, and Sriracha sauce. Give it a good mix and taste – adjust the seasoning as needed. I usually add a little extra soy sauce for umami.
7. Gently fold in the cooled rice, making sure everything is well combined. Sauté for 2-3 minutes, tossing constantly, until the rice is heated through and all the flavors have melded together.

Expert Tips

• Wok Hei: If you have a wok, definitely use it! The shape helps create that signature smoky flavor (“wok hei”).
• High Heat: Keep the heat high throughout the cooking process. This helps the rice stay separate and prevents it from getting soggy.
• Don’t Overcrowd: If you’re making a large batch, cook the fried rice in two batches to avoid overcrowding the pan.

Variations

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

• Vegan Adaptation: Simply omit the cashews or substitute with toasted sesame seeds.
• Gluten-Free Adaptation: Use tamari instead of soy sauce.
• Spice Level Adjustment: Add more or less Sriracha, or a pinch of red pepper flakes, to control the heat.
• Indo-Chinese Restaurant Style: Add a dash of vinegar (about 1 teaspoon) towards the end of cooking for that authentic restaurant flavor. My friend, Priya, swears by this trick!

Serving Suggestions

This Pineapple Fried Rice is fantastic on its own, but it’s even better with a side of stir-fried vegetables like broccoli or bok choy. You can also serve it with spring onion greens for a fresh, vibrant garnish.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or frying pan, adding a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions:

• Is this recipe best with day-old rice? While day-old rice is great, freshly cooked and cooled rice works perfectly well too! Just make sure it’s completely cooled before adding it to the wok.
• 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.
• What is the best type of oil to use for Pineapple Fried Rice? Vegetable oil, canola oil, or peanut oil are all good choices. They have high smoke points and neutral flavors.
• How can I adjust the sweetness of the fried rice? If you prefer a less sweet fried rice, reduce the amount of pineapple or add a squeeze of lime juice.
• Can I add protein like chicken or shrimp to this recipe? Definitely! Cook the protein separately and add it to the wok along with the rice.