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Thai Pineapple Fried Rice

groups4 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 10 minsscheduleTotal: 20 minsoutdoor_grillStir-fry
Allergens:warningShellfishwarningTree nutswarningEggswarningFishwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

14 Steps Total
01
Active Cooking
00:00:13
  • First, place 50g of cashew nuts in the oven and bake at 150 degrees for 20 minutes
  • Take them out and let them cool
local_fire_department150 degrees, about 20 minutes
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Watch out

Take out the cashew nuts promptly after baking to cool, otherwise the residual heat will continue to burn and bitter them.

Ingredients:Cashews (50 g)
Tools:oven
02
Preparation
00:00:17
  • Take 50g of raisins
  • Rinse them with water
  • Drain them for later use
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Watch out

Raisins must be thoroughly drained after washing, otherwise they will splatter oil when stir-fried in the wok.

Ingredients:raisins (50 g)
Tools:bowl
03
Active Cooking
00:00:23
warningStay safe

Keep your hands away from the blade when cutting the hard pineapple skin with a cleaver and fruit knife to avoid slipping and cutting yourself.

  • Place 1 pineapple flat
  • Cut off the top lid from the side
  • Slice around the central flesh with a fruit knife and remove it all
  • Scrape the inner walls clean with a spoon to make a pineapple bowl
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Watch out

Be careful with the knife depth when carving the pineapple so as not to pierce the outer shell, otherwise juice will leak when holding fried rice.

Ingredients:pineapple (1 piece)
Tools:cleaverfruit knifespoon
04
Preparation
00:00:43
  • Take the cut pineapple flesh
  • Add a little salt and an appropriate amount of water to soak for a while
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Watch out

Pineapple must be soaked in salt water, otherwise the protease inside will irritate the mouth and cause a tingling sensation.

Ingredients:pineappleSalt
Tools:bowl
05
Preparation
00:00:56
warningStay safe

Curl your fingers inward to hold ingredients steady when dicing vegetables, keeping the knife away from your fingers to prevent cuts.

  • Take 0.5 tomato, remove the stem and watery seeds, then dice it into small cubes
  • Dice the onion, cucumber, and soaked pineapple flesh into small cubes
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Watch out

Be sure to scoop out the excess seeds and moisture from tomatoes before dicing, otherwise they will release too much water and make the fried rice soggy.

Ingredients:Tomato (0.5 piece)Onion (1 piece)Cucumber (0.5 piece)pineapple
Tools:cleavercutting board
06
Preparation
00:01:12
warningStay safe

Wash your hands thoroughly with soap after handling raw prawns to prevent seafood bacteria from causing cross-contamination.

  • Take 100g of prawns, peel and devein them, wash clean
  • Chop most of the prawns into small segments
  • Keep a few whole prawns for final decoration
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Watch out

Ensure prawns are thoroughly washed and deveined before chopping, to avoid sandy residue affecting the taste.

Ingredients:prawns (peeled) (100 g)
Tools:cleaver
07
Preparation
00:01:21
  • Prepare 3g white pepper powder, 5g curry powder, 1 tbsp fish sauce, and 1 tbsp seasoning sauce
  • Pour 1 tbsp fish sauce and 1 tbsp seasoning sauce into a small bowl to mix
  • Beat 3 eggs in another bowl to make egg liquid
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Watch out

Beat the egg liquid thoroughly until there are no obvious egg white lumps, otherwise the eggs will clump unevenly when frying rice.

Ingredients:white pepper powder (3 g)curry powder (5 g)fish sauce (1 tbsp)seasoning sauce (1 tbsp)Egg (3 piece)
Tools:bowlchopsticks
08
Active Cooking
00:01:40
warningStay safe

Prawns may contain moisture causing oil to splatter when added to hot oil, slide them in along the edge of the wok to avoid burns.

  • Heat the wok, pour in 20ml of cooking oil
  • Add the chopped prawns and stir-fry until the edges turn pink and they are cooked through
  • Take them out
local_fire_departmentMedium heat, about 2 minutes
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Watch out

Oil must be hot before adding prawns, and do not overcook them, otherwise the prawns will become tough and rubbery.

Ingredients:Cooking oil (20 ml)prawns (peeled)
Tools:wokwooden spatula
09
Active Cooking
00:01:58
  • Pour the beaten 3 eggs into the wok and stir briefly
  • While the eggs are not yet fully set, add 400g of overnight cooked rice
  • Stir-fry over medium heat until the rice and eggs are completely mixed and separated
local_fire_departmentMedium heat, about 3 minutes
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Watch out

Must use overnight cold rice, and add it when eggs are semi-set, otherwise the rice won't coat evenly with egg and will stick to the wok.

Ingredients:Eggcooked white rice (cold, day-old) (400 g)
Tools:wokwooden spatula
10
Active Cooking
00:02:17
  • After the rice is separated, add 1 diced onion, the mixed fish sauce and seasoning sauce, 3g white pepper powder, and 5g curry powder
  • Stir-frying evenly until the rice is evenly coated with curry color
local_fire_departmentMedium heat, about 2 minutes
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Watch out

Stir quickly after adding curry powder and soy sauce, otherwise uneven seasoning concentration will cause the rice to scorch and clump.

Ingredients:Onionfish sauceseasoning saucewhite pepper powdercurry powder
Tools:wokwooden spatula
11
Active Cooking
00:02:32
  • Add the diced pineapple, diced 0.5 tomato, diced 0.5 cucumber, 50g raisins, and the roasted 50g cashew nuts
  • Stir-frying briefly until all ingredients and rice are evenly mixed
local_fire_departmentMedium heat, about 1 minute
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Watch out

Do not stir-fry for too long after adding pineapple and tomatoes, otherwise excessive moisture release will make the fried rice soggy.

Ingredients:pineappleTomatoCucumberraisinsCashews
Tools:wokwooden spatula
12
Active Cooking
00:02:50
  • After mixing well, add 5g of salt for seasoning and stir-fry evenly
local_fire_departmentMedium heat, about 30 seconds
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Watch out

Stir well after adding salt, otherwise uneven salt distribution will affect the overall taste.

Ingredients:Salt (5 g)
Tools:wok
13
Active Cooking
00:03:04
  • Turn off the heat
  • Add the pre-cooked prawns back into the wok
  • Mix well
  • It's ready to serve
local_fire_departmentOff heat (using residual heat)
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Watch out

Add prawns after turning off the heat using residual heat, otherwise reheating will overcook them and ruin the springy texture.

Ingredients:prawns (peeled)
Tools:wok
14
Active Cooking
00:03:13
  • Scoop the fried rice into the prepared pineapple bowl
  • Place a few whole large prawns on top to complete this Thai pineapple fried rice
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Watch out

Gently spoon the fried rice into the pineapple bowl to avoid puncturing the walls or spilling.

Ingredients:pineappleprawns (peeled)
Tools:spoon

groceryAll Ingredients

Cashews50 g
raisins50 g
pineapple1 piece
Salt5 g
Tomato0.5 piece
Onion1 piece
Cucumber0.5 piece
prawns (peeled)100 g
white pepper powder3 g
curry powder5 g
fish sauce1 tbsp
seasoning sauce1 tbsp
Egg3 piece
cooked white rice (cold, day-old)400 g
Cooking oil20 ml

blenderAll Tools Needed

ovenbowlfruit knifecleaverspooncutting boardchopstickswooden spatulawok