What better way to spend a Friday night than with better-than-takeout Pineapple Fried Rice and a big glass of red wine? Or a cold beer? Whatever floats your boat.
There’s nothing better I’d say – especially when fresh juicy pineapple is involved. I love fresh pineapple, and I love takeout after a long week, but I don’t love not knowing what kind of added sodium and MSG is in the massive amounts of takeout I’m shoveling in my mouth.
My new love is making my own takeout, that’s better-than-takeout, and fueling it is my new obsession with Pineapple Fried Rice.
I’ve always been a huge fan of fried rice, but generally just the veggie kind. Until a while back when I was pushed out of my comfort zone (if we’re talking creatures of habit, I definitely fall into that box). Pushed straight into the wonderful world of Pineapple Fried Rice.
The best part about Pineapple Fried Rice – if I have to pick one – is the mix of sweet and spicy (hiiiii, balance!). Sweet, juicy bites of fresh pineapple tossed with a warm, spicy blend of curry powder, soft golden raisins, and crunchy cashews.
There’s no denying how dynamite that combination of flavors and textures is: juicy, chewy, crunchy, sweet, spicy, MIND BLOWN deliciousness.
Topped off with a big bunch of refreshing cilantro and green onions you’ve got all you need in your at-home takeout situation amazing.
I’m always a little hesitant of the big bold claims that making something at home can be easier than takeout.
Sure, a lot of the times, takeout is an effortless, but mundane, way to solve the dinner problem. The new solution here –> remember this is better than takeout Pineapple Fried Rice, which includes the easy factor. The only way dinner should happen on a Friday is if it’s easy and nearly effortless, right?
The most tedious part of this recipe is that you should really use cold rice.
If you have some hanging out in your fridge from the last takeout night – perfect, use it! That will make life even easier. If not, make extra rice the night before and store it in your fridge.
But if that just requires too much planning (and let’s be honest, that’s ok), then make the rice, lay it on a baking sheet, and plop it in the fridge for 15 minutes. << what I do 99% of the time.
That extra time can be filled enjoying an at-home happy hour, prepping all ingredients (yes, I’m just a planner like that), relaxing because you deserve to while munching on Mango Spring Rolls, Asian Roasted Jalapenos, or Asian Shaved Brussels Sprout Salad for your appetizer!
From there it’s easy as take-out:
- Cook the aromatics -> shallot (a little sweeter than your usual yellow onion), garlic, and ginger.
- Add in the yummy sauce -> soy, sesame oil, and curry powder.
- Fry up that cold rice!
- Mix in your juicy pineapple, sweet golden raisins*, crunchy cashews…
- Top with loads of cilantro and green onions…
And what do you know…better than takeout Pineapple Fried Rice is done, all in 15 minutes (not counting the rice time…) and all in ONE PAN!
Go on and enjoy your Friday night better-than-takeout Pineapple Fried Rice, and don’t forget to let me know what you think!
*So the raisins in my photos really are golden raisins. Apparently, the only ones Whole Foods look like they’re red grape raisins – use whichever raisins you like best – the texture and flavor will be there either way!
Pineapple Fried Rice
- 1 cup dry rice cooked and cold (approx. 3 cups cooked)
- 1 1/2 Tablespoons coconut oil or oil of choice
- 1 shallot bulb coarsely chopped
- 2 garlic cloves finely chopped
- 1 teaspoon fresh ginger grated
- 2 Tablespoons soy sauce tamari for GF
- 2 teaspoons sesame oil
- 1 1/2 teaspoons yellow curry powder
- 1/4 teaspoon sea salt more to taste
- 1/2 cup cashews
- 1/2 cup golden raisins
- 1 - 1 1/4 cups fresh pineapple bite sized pieces
- Cilantro and/or green onions to garnish
- If your rice is not cooked, bring 1 1/2 cups water or broth and rice to a boil for 15-20 minutes. Fluff witha fork and spread evenly on a baking sheet. Place in fridge for 15-20 minutes until cold. If you have pre-made cold rice, skip this step.
- Heat a large skillet over medium-high heat; melt coconut oil in pan. Add shallot, garlic, and ginger. Cook for 2-3 minutes. Meanwhile whisk together soy sauce, sesame oil, and curry powder. Add sauce to aromatics and simmer for 1 minute.
- Add cold rice, stir to coat in sauce, and create an even layer of rice on the bottom of your pan. Press down as desired to create more "fried" rice texture. Cook without turning for about 5 minutes.
- Toss in cashews, flip rice, create another even layer, and fry for another 5 minutes. Stir in raisins and pineapple, continue to cook for 2-3 minutes.