Thai Pineapple Fried Rice Bowl
Crispy jasmine rice tossed with pineapple, fresh vegetables, and a bright fish sauce–lime dressing. Charred edges, sweet fruit, savory depth — done in one pan in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 310
- Protein
- 5g
Ingredients
- 2 cups cooked jasmine rice, cold
- 1 cup fresh pineapple, cut into 1-inch chunks
- ¾ cup shredded carrots
- ¾ cup shredded cabbage
- 2 tbsp fish sauce
- 1 whole lime (juiced)
- 3 tbsp neutral oil
Instructions
- 1
Heat oil in a large skillet over high heat until it shimmers, about 90 seconds.
- 2
Add rice, breaking up any clumps, and stir constantly until edges are golden and crispy, 4–5 minutes.
- 3
Add carrots and cabbage, toss for 1 minute until just tender but still bright.
- 4
Stir in pineapple chunks and cook for 1 minute until they begin to caramelize at the edges.
- 5
Pour fish sauce and lime juice over the top, toss everything for 30 seconds until fragrant.
- 6
Divide into bowls and serve immediately while still crispy.
Tools you’ll need
- large skillet (12-inch)
- spoon or spatula
- cutting board
- knife
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