10-Minute Pineapple Fried Rice
Crispy jasmine rice studded with fresh pineapple, cashews, and a hit of fish sauce — all charred in one skillet in under 10 minutes. Thai street-food vibes, zero fuss.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 7g
Ingredients
- 3 cups cooked jasmine rice (day-old or chilled)
- 1.5 cups fresh pineapple, cut into 1/2-inch chunks
- ½ cup cashews, roasted and halved
- 1.5 tbsp fish sauce
- 1 whole fresh red Thai chili, sliced thin
- 2 stalks green onion, cut into 1-inch pieces
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 2
Add chilled rice, breaking up clumps with a spoon, and stir-fry without stirring constantly for 3 minutes — let it char slightly.
- 3
Add pineapple chunks and cashews, tossing for 1 minute until the pineapple edges caramelize.
- 4
Pour fish sauce over the rice and toss vigorously until fragrant and evenly coated, about 30 seconds.
- 5
Remove from heat and fold in the fresh chili and green onion.
- 6
Serve hot from the skillet.
Tools you’ll need
- 12-inch skillet
- wooden spoon
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