This Thai Pineapple Fried Rice is the perfect way to use up leftover rice! Scrambled eggs, curry powder, soy sauce, and pineapple are combined to make this rice tasty and flavorful. Thai basil and red chilies elevate the dish and bring a touch of Thailand to your dinner table!

Pineapple Fried Rice in a white skillet.

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    Before you get started / Kelley’s tips

    • Use Leftover Rice. Day-old rice is perfect for using in fried rice because it’s drier and firmer. This helps it fry easier without getting mushy.
    • Adjust the Spice Level. If you prefer a milder dish, reduce the amount of Thai red chilies or remove the seeds from the chilies. If you like it spicier, add extra chilies or a dash of chili flakes.
    • Adjust the Seasoning to Taste. I always give it a taste and add in some salt and pepper. I like this to be a drier fried rice however you can add 1-2 tbsp more soy sauce if desired.

    If you love fried rice, you’ll also love my Easy Fried Rice, Chicken Fried Rice, and Curry Fried Rice.

    Ingredients

    • Unsalted butter + Oil: I use a combination of butter and oil for my fried rice. Butter adds extra fat and flavor to scramble the eggs and oil helps to get a nice caramelization on the veggies!
    • Vegetables: Green onions, bell pepper, garlic and Thai red chilies are added for a kick! Feel free to use whatever veggies you have on hand.
    • Curry powder: Adds warmth and lots of flavor!
    • Cooked leftover rice: Day-old rice works best, as it’s firmer and less likely to become mushy when frying. If you only have fresh rice, spread it out on a sheet pan and place it in the fridge for an hour to mimic day-old rice.
    • Fish sauce: A key ingredient in Thai cooking that adds a deep, savory umami flavor. If you don’t have fish sauce, soy sauce can be a suitable substitute.
    • Low sodium soy sauce: Adds a savory, salty balance without overpowering.
    • Pineapple: Adds both sweetness and a little bit of moisture to the dish.
    • Thai basil: Brings a a little bit of heat and sweetness to the dish for an authentic Thai taste. It’s best to tear the leaves rather than chop them to preserve their flavor. If you’re in a pinch you can use fresh basil instead. It’s a little sweeter than thai basil but could also work!
    Thai red chilies in a plastic container.

    How to Make Thai Pineapple Fried Rice

    1. Cook Eggs: Melt butter in a large skillet over medium heat. Add in eggs and scramble until they are cooked, set aside.
    Scrambled eggs in a white skillet.
    1. Cook Veggies: Wipe the skillet clean then add in 1 tbsp of oil. Heat over medium high heat then add in bell pepper, whites of the green onions and the thai chili pepper.
    2. Saute for 3-4 minutes to soften the veggies.
    Veggies for fried rice in a white skillet.
    1. Add Garlic and Curry Powder: Add in garlic and curry powder and cook for an additional minute.
    Cook veggies for fried rice in a white skillet.
    1. Fry the Rice: Add in the remaining tbsp of oil and add in the rice. Fry the rice for 2-3 minutes.
    2. Add the Remaining Ingredients: Pour in the fish sauce, soy sauce, pineapple, thai basil and the green parts of the onions.
    Thai Fried Rice Ingredients in a white skillet.
    1. Adjust the Seasoning to Taste. I always give it a taste and add in some salt and pepper. I like this to be a drier fried rice however you can add 1-2 tbsp more soy sauce if desired.
    Thai Pineapple Fried Rice in a white skillet.

    What to Serve with Thai Pineapple Fried Rice

    Frequently Asked Questions

    Can I use brown rice instead of white rice?

    Yes! Brown rice can be used as a healthier alternative, adding more fiber and a nuttier flavor. Keep in mind that it may require a little more cooking time and it won’t be as fluffy as white rice.

    Can I use canned pineapple instead of fresh?

    Yes! Make sure to drain it well to avoid excess moisture. Fresh pineapple will give the dish a fresher, slightly firmer texture, though.

    How do I store leftover fried rice?

    Store any leftover fried rice in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a skillet over medium heat with a little oil to prevent it from drying out too much.

    Fried Rice Variations

    • Add different vegetable! Use whatever you have on hand. Snap peas, peas, corn, broccoli or zucchini would be delicious in this!
    • Make this low carb with cauliflower rice or quinoa!
    • Add protein! Shrimp, beef or chicken to bump up the protein in this thai fried rice.
    Thai Pineapple Fried Rice in a white bowl.

    More Fried Rice Recipes To Try

    Recipe

    Thai Pineapple Fried Rice

    This Thai Pineapple Fried Rice is the perfect way to use up leftover rice! Scrambled eggs, curry powder, soy sauce, and pineapple are combined to make this rice tasty and flavorful. Thai basil and red chilies elevate the dish and bring a touch of Thailand to your dinner table!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Serves 4 servings
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      Ingredients 

      • 1 tbsp unsalted butter
      • 3 large eggs, whisked
      • 2 tbsp oil, divided
      • 4 green onions, sliced (white and green seperated)
      • 1 medium red bell pepper, diced
      • 1-2 small thai red chilies, depending on your spice level
      • 5 cloves garlic, minced
      • 1 tsp curry powder
      • 4 cups cooked leftover rice
      • 1 tbsp fish sauce
      • 1 low sodium soy sauce
      • 1 cup pineapple, diced
      • 1 cup thai basil, torn

      Instructions

      • Melt butter in a large skillet over medium heat.
        Add in eggs and scramble until they are cooked, set aside.
      • Wipe the skillet clean then add in 1 tbsp of oil.
        Heat over medium high heat then add in bell pepper, whites of the green onions and the thai chili pepper.
        Saute for 3-4 minutes to soften the veggies.
      • Add in garlic and curry powder and cook for an additional minute.
      • Add in the remaining tbsp of oil and add in the rice. Fry the rice for 2-3 minutes.
      • Pour in the fish sauce, soy sauce, pineapple, thai basil and the green parts of the onions and the scrambled eggs.
        Toss to coat everything in the sauce and to wilt the thai basil.
      • Adjust the seasoning to taste. I always give it a taste and add in some salt and pepper. I like this to be a drier fried rice however you can add 1-2 tbsp more soy sauce if desired.

      Nutrition Information

      Calories: 383kcalCarbohydrates: 50gProtein: 10gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 147mgSodium: 421mgPotassium: 300mgFiber: 2gSugar: 6gVitamin A: 1696IUVitamin C: 64mgCalcium: 70mgIron: 2mg

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