Thai Curry Fried Rice With Pineapple

Thai Curry Fried rice

This curry flavored rice is easy to make and so delicious, your whole family will love it.

This dish can be made as a side dish, or simply add shrimp or chicken for a full course meal. It is traditional to add pineapple chunks to curried rice, and this makes for the most wonderful tasting results. Currants or raisins are also added, adding a hint of sweetness to this savory dish, and a handful of cashews adds that special crunch. This special fried rice is one of the signature dishes of Thailand, usually served in a carved out pineapple. Give it a try—you’ll love it!


  • 1 small can pineapple (chunks, drained, or 1+1/2 cups fresh pineapple chunks)
  • 3 to 4 cups rice (cooked, preferably several days old)
  • Optional: a handful of raw shrimp (generous amount, shells removed)
  • 3 to 4 tbsp. chicken stock (or vegetable stock, if vegetarian/vegan)
  • 2 shallots (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 1 chili (red or green, thinly sliced, or 1/4 to 3/4 tsp. dried crushed chili – chili flakes)
  • 1 egg (can omit if vegetarian or vegan)
  • 1/2 cup peas (frozen)
  • Optional: 1/4 cup small carrot (small, grated)
  • 1/4 cup raisins (or currants)
  • 1/2 cup whole cashews (whole, roasted unsalted)
  • 3 spring onions (finely sliced)
  • 1/3 cup coriander (coriander)
  • For the Stir-Fry Sauce:
  • 2 1/2 tbsp fish sauce (or 3 tbsp. soy sauce if vegetarian)
  • 2 tsp. ​​Thai curry powder

Steps to Make It

  1. Gather the ingredients.
  2. If using old rice, pour 1 to 2 tsp. coconut oil or other vegetable oil onto your fingers and then run fingers through the rice, separating any chunks back into grains. Set aside.
  3. In a cup, stir the soy sauce/fish sauce together with the curry powder. Set aside.
  4. Drizzle 1 to 2 tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Add shrimp at this point (if using). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 tbsp. at a time to keep ingredients sizzling).
  5. Push ingredients aside and crack an egg into the wok, stirring quickly to cook (like making scrambled eggs).
  6. Add the carrot (if using) and peas. Stir-fry 1 minute in the same way, adding more stock if needed.
  7. Add the rice, pineapple chunks, cashews, and raisins/currents.
  8. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice “dances” (begins to make popping sounds)—about 3 minutes.TipAvoid adding any more stock from here on, or your rice will turn out soggy. Add a little more oil if pan becomes too dry.
  9. Remove from heat. Do a taste-test for saltiness, adding more fish sauce or soy sauce until desired taste is achieved. If you happen to over-salt the dish, add a squeeze or two of lime juice.
  10. To serve, scoop rice onto a serving platter or individual plates and top with spring onions and coriander.
  11. Enjoy!


  • Vegetarians/vegans may omit the egg without losing the flavor or nutrients of this great dish (cashews provide the main protein source).
  • Total:28 mins
  • Prep:20 mins
  • Cook:8 mins
  • Yield:3 to 4 servings
Nutritional Guidelines (per serving)

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