Thai Pineapple Fried Rice with Tomatoes
Fragrant jasmine rice tossed with fresh pineapple, tomatoes, and a hit of fish sauce and lime — crispy, bright, and ready in 15 minutes. A vegetarian take on the Bangkok street-stall classic.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 4g
Ingredients
- 2 cups cooked jasmine rice, day-old or chilled
- 1 cup fresh pineapple, diced small
- 2 medium tomatoes, sliced thin
- 3 stalks green onions, sliced thin
- 1.5 tbsp fish sauce
- 1 whole lime (zested + juiced)
- ¼ cup fresh cilantro or basil, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add chilled rice, breaking up any clumps, and stir-fry until each grain is coated and edges begin to crisp, 3–4 minutes.
- 3
Toss in pineapple and green onions, then drizzle with fish sauce and lime juice.
- 4
Stir constantly until fragrant and pineapple just softens at edges, about 1 minute.
- 5
Transfer to bowls, top with fresh tomato slices and cilantro, and finish with lime zest.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- microplane zester
- knife and cutting board
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