Thai Pineapple Fried Rice with Cucumber
Fragrant jasmine rice tossed with fresh pineapple, cashews, and a hit of fish sauce and lime, served with cool cucumber slices. Ready in under 20 minutes with pantry staples and one hot skillet.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 2 cups cooked jasmine rice (day-old, chilled)
- 1 cup fresh pineapple, cut into 3/4-inch chunks
- 1 medium cucumber, sliced into thin rounds
- ½ cup roasted cashews, roughly chopped
- 1.5 tbsp fish sauce
- 1 whole lime (juiced + zested)
- 3 whole scallions, sliced thin (white + light green parts)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over high heat until it shimmers, about 1 minute.
- 2
Add rice, breaking up any clumps with a spoon, and toss constantly for 3 minutes until heated through.
- 3
Stir in pineapple chunks and fish sauce, tossing gently for 2 minutes until pineapple is warm.
- 4
Remove from heat and squeeze lime juice over the rice; fold in lime zest and scallions.
- 5
Divide rice between two bowls and top each with cashews.
- 6
Arrange cucumber slices on the side of each bowl and serve immediately.
Tools you’ll need
- 12-inch stainless steel or nonstick skillet
- wooden spoon
- cutting board
- chef's knife
- two bowls
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