Thai Pineapple Fried Rice with Egg & Greens
Crispy jasmine rice tossed with fresh pineapple, cashews, and a savory-sweet soy glaze, topped with a runny fried egg and steamed broccoli and carrots. Ready in 18 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 542
- Protein
- 14g
Ingredients
- 2 cups cooked jasmine rice, day-old or chilled
- 1 cup fresh pineapple, cut into bite-sized chunks
- 3 tbsp soy sauce
- ½ cup roasted cashews, roughly chopped
- 2 whole eggs
- 1 cup broccoli florets, steamed
- ¾ cup carrots, steamed and sliced
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add rice, breaking up any clumps, and stir constantly until edges are golden and rice sounds dry, about 4 minutes.
- 3
Add pineapple chunks, soy sauce, and cashews. Toss until well combined and fragrant, about 1 minute.
- 4
Push rice to the sides of the skillet, creating a well in the center. Add 1 tbsp oil and crack both eggs into the well.
- 5
Fry eggs until whites set but yolks still jiggle, about 3 minutes. Mix fried rice gently or leave eggs whole on top.
- 6
Divide rice between bowls. Top each with steamed broccoli and carrots. Serve immediately.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- cutting board and knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
