Crispy Pineapple Fried Rice Bowl
Charred jasmine rice tossed with fresh pineapple, cashews, and a hit of fish sauce and lime. Served straight from the skillet — crispy edges, tropical sweetness, savory depth.
- Total time
- 25 min
- Servings
- 2
- Calories
- 445
- Protein
- 8g
Ingredients
- 2 cups cooked jasmine rice (day-old, cooled)
- 1 cup fresh pineapple, cut into 1/2-inch chunks
- 1 medium red bell pepper, diced
- 3 stalks green onions, cut into 1-inch pieces
- ½ cup roasted cashews, roughly chopped
- 1.5 tbsp fish sauce
- 1 whole lime (juiced)
- 2 tbsp neutral oil for cooking
Instructions
- 1
Heat oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 2
Add rice in an even layer and press down gently. Let it sit undisturbed for 2 minutes until golden spots form.
- 3
Stir the rice, breaking up clumps. Cook for 2 more minutes, stirring constantly, until edges are crispy and fragrant.
- 4
Add bell pepper and pineapple. Stir and cook until the pineapple begins to caramelize, about 2 minutes.
- 5
Pour fish sauce and lime juice over the rice. Toss quickly until sauce coats everything, about 1 minute.
- 6
Remove from heat. Fold in green onions and cashews. Serve hot in bowls or straight from the pan.
Tools you’ll need
- large skillet (12-inch or larger)
- wooden spoon or spatula
- cutting board
- chef's knife
- measuring cups and spoons
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