Pineapple Curry Fried Rice
This fried rice is so easy to whip up, with bursting sweet pops of pineapple, warm curry, and salty crunchy peanuts—yes puhlease! The key is to use leftover rice that has been in the fridge overnight (or even a few days). Cold rice is essential for this recipe as the grains will stay loose and will be easy to stir and fry. (Warm rice can make for a mushy, clumpy stir-fry, which is a no-no).
Servings: 4 - 6
- 1 tablespoon(s) sesame oil
- 6 green onions chopped, white and green parts separated
- 2 medium carrots peeled and diced
- 4 clove(s) garlic minced or pressed
- 4 cup(s) cooked rice chilled (see Quick Tip)
- 1 14oz can(s) pineapple tidbits in juice, drained (about 2 cups, see Quick Tip)
- 1/2 cup(s) fresh or frozen peas
- 3 tablespoon(s) soy sauce
- 2 teaspoon(s) curry powder
- 1/2 cup(s) roasted salted peanuts roughly chopped (or other nut or seed if preferred)
- Heat the sesame oil in large skillet or non-stick pan over medium-high heat. When hot, add the white part of the green onions, carrots, and garlic. Cook for about 5 minutes, stirring often, until the carrots begin to soften and the veggies begin to brown.
- Stir in the rice, pineapple, peas, soy sauce, and curry powder. Continue to cook for 5–10 minutes, until everything is heated through. If you like the rice to get a bit crispy then let it rest for a few minutes in between stirs so that it has a chance to crisp up on the bottom. Garnish with the peanuts and the green parts of the green onions and serve hot.
Chilled Rice: Whenever I prepare rice, I like to make extra so that I know I can whip up this recipe later in the week. That said, if you want to prepare the recipe right away, you can cook your rice, spread it out on a baking sheet and pop it in the fridge or freezer for about 20 minutes to cool. Canned pineapple: comes in its own pineapple juice. We don’t need the juice in the recipe but don’t waste it. Enjoy it as a drink, save it to add to your next smoothie, or stir it into some oatmeal. Make ahead: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Makes for a great lunch the next day! Oil-free: to make oil-free omit the sesame oil and instead do a water or broth sauté. You can also garnish the rice with sesame seeds to get some of that sesame flavor. Nut-free: to make nut-free, you can completely omit the roasted salted peanuts, or sub them for a small sprinkling of sesame seeds, or crispy shallots or fried onions.
Serving: 1serving (recipe makes 4 servings) | Calories: 379kcal | Carbohydrates: 55g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 148mg | Potassium: 402mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5419IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 2mg