Coconut Curry Pineapple Fried Rice
Coconut Curry Pineapple Fried Rice is a Thai recipe categorized as main course, with 15 min of prep, 15 min of cooking, and 30 min total. It yields 4 servings.
Chilled jasmine rice is stir-fried with onion, bell pepper, peas, garlic, curry powder, coconut milk, and pineapple. Using cold rice keeps the grains separate while the coconut and pineapple add a mild sweet note to the curry seasoning.
Mealtime: Main Course, Dinner
Type: Main Course, Dinner
Cuisine: Thai
Dietary Preferences: Vegetarian
Cooking Time: 30-Minute Meal
Difficulty Level: Intermediate
Seasonal Preference:
Nutritional Information (per serving)
Calories: 450
Protein: 9g
Fat: 18g
Fiber: 3g
Sodium: 400mg
Yield: 4 servings | Prep time: 15 minutes | Total time: 30 minutes
Ingredients
- 4 cups cooked jasmine rice, chilled
- 2 tablespoons neutral cooking oil, divided (30mL)
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 cup frozen peas, thawed
- 2 garlic cloves, minced
- 1 tablespoon mild curry powder
- 1/3 cup unsweetened coconut milk (80mL)
- 2 tablespoons low-sodium soy sauce (30mL)
- 1 1/2 cups pineapple chunks, drained
- 3 green onions, sliced
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges
Step by Step Instructions
- Break apart clumps in the chilled jasmine rice.
- Heat 1 tablespoon neutral cooking oil in a wok over medium-high heat.
- Stir-fry the onion and red bell pepper for 3 minutes, then add the peas and garlic for 30 seconds.
- Move the vegetables aside, add the remaining 1 tablespoon neutral cooking oil, and spread the jasmine rice across the hot surface.
- Sprinkle on the curry powder and stir-fry for 3 to 4 minutes, until the rice is fragrant and lightly toasted.
- Add the coconut milk and soy sauce and toss until absorbed.
- Fold in the pineapple chunks and green onions and cook for 2 minutes, until hot.
- Remove from the heat, finish with the cilantro, and serve the Coconut Curry Pineapple Fried Rice with lime wedges.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Coconut Curry Pineapple Fried Rice into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Coconut Curry Pineapple Fried Rice in a saucepan over medium-low heat, stirring and adding a small splash of coconut milk or water if it has thickened. Bring soups, sauces, and gravies to a rolling boil where applicable, and verify that all leftovers reach 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, wok or large skillet, spatula.
Use the recipe’s texture and color cues, then check the thickest or densest piece before removing the dish from heat.
Recipe FAQs & Expert Tips
Why use chilled rice?
Chilled jasmine rice is drier and separates more readily, allowing it to toast instead of becoming mushy when coconut milk and soy sauce are added.
Can I use another rice?
Replace the 4 cups jasmine rice with 4 cups chilled long-grain white or brown rice. Break up clumps before it enters the wok.
Can I add protein?
Add 2 cups cooked diced chicken, shrimp, or tofu with the pineapple and heat it through completely before serving.
Can I prepare components ahead?
Cook and chill the rice up to two days ahead and cut the vegetables one day ahead. Stir-fry shortly before serving.