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Thai Pineapple Fried Rice

by Lynne Webb on January 2, 2012 (Updated February 25, 2023) // 2 Comments

Main Dishes » Pork » Thai Pineapple Fried Rice

Thai Pineapple Fried Rice

by Lynne Webb on January 2, 2012 (Updated February 25, 2023) // 2 Comments

Thai Pineapple Fried Rice is a great one-dish meal, combining sweet and spicy flavors with fragrant basil and fresh tomato and cucumber.
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Thai Pineapple Fried Rice

Pineapple, sriracha, fish sauce, fresh cucumber and tomato, and fragrant basil give this Thai-style fried rice some unique flavors that make it quite different from its Chinese counterpart. It makes a delicious and easy one-dish meal.

Thai Pineapple Fried Rice

Thai Pineapple Fried Rice

5 from 1 vote
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Thai Pineapple Fried Rice is a great one-dish meal, combining sweet and spicy flavors with fragrant basil and fresh tomato and cucumber.
Yield: 4 servings
Prep Time: 20 mins
Cook Time : 20 mins
Total Time : 40 mins
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Ingredients 

  • 3/4 to 1 lb boneless pork loin chops, sliced into 1/4-inch strips
  • 2 tablespoons vegetable oil
  • 1 egg lightly beaten
  • 1/2 cup sweet onion, finely chopped
  • 2 cloves garlic, very finely chopped
  • 1/2 red bell pepper, cut into 1/2-inch cubes
  • 3 to 4 cups cooked white rice, completely chilled
  • 3 tablespoons Thai chili sauce
  • 1 teaspoon sriracha
  • 1-1/2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 can, 8-ounce sliced pineapple, drained and chopped
  • 2 tablespoons chiffonade of fresh basil, use Thai basil if available
  • 2 scallions, sliced
  • 1 or 2 tomatoes, sliced
  • 1 cucumber, sliced

Instructions 

  • Heat 1 teaspoon of the oil in a wok or large pan over medium-high heat. Add the egg and stir fry until set, breaking into small pieces as it cooks. Transfer to a dinner plate and set aside.
  • Increase the heat to high, add another teaspoon of oil to the pan, then add the pork strips. Cook just until lightly browned on all sides, 3 minutes. Transfer to the plate with the eggs.
  • Add the remainder of the oil to the pan and add the onion and garlic. Stir fry until soft and fragrant, 2 minutes. Add the red bell pepper and continue stir frying until the pepper is crisp tender, 2 minutes more.
  • Stir in the rice and continue to stir-fry until the rice is thoroughly heated, about 6-8 minutes. Return the pork and egg to the pan.
  • Add the Thai chili sauce, sriracha, pineapple chunks, scallions, fish sauce and soy sauce and combine thoroughly.
  • Just before serving, add in the basil. Plate individual servings and top with sliced tomato and cucumber.

Recipe Notes

Start with just a teaspoon of sriracha and then adjust it to taste. Two teaspoons has just enough spice to counter the sweet pineapple. You could also substitute shrimp in place of the pork.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Vegetarian
 | 
Cuisine: Asian

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Comments

  1. bristol plasterer says

    December 16, 2014 at 7:01 am

    This sounds delicious, thanks for posting this recipe.

    Simon

    Reply
  2. Jerry Ko says

    January 2, 2012 at 11:04 pm

    Thai pineapple fried rice is something I go for once in a while. I look forward to having some now! Thanks for sharing this recipe post 🙂

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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