Ingredients
Scale
- 2 cups cooked jasmine rice (preferably day-old)
- 1 cup fresh pineapple chunks, divided
- 1 small red bell pepper, diced
- 1/2 cup shelled peas
- 2 large eggs, lightly beaten
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp oyster sauce (or vegetarian alternative)
- 1 tsp sugar
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1/4 cup chopped cashews
- 2 green onions, sliced
- Cilantro for garnish
- Lime wedges for serving
Instructions
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add garlic, sauté 30 seconds until fragrant.
- Pour in eggs, scramble quickly, then push to side.
- Add remaining oil, bell pepper, peas, and half the pineapple. Stir-fry 2 minutes.
- Add cooked rice and break up clumps with a spatula. Cook 3 minutes, stirring often. <li id="instruction-step-5" Stir in fish sauce, soy sauce, oyster sauce, and sugar. Mix well.
- Fold in remaining pineapple chunks, cashews, and green onions. Cook 1 more minute.
- Serve hot, garnished with cilantro and lime wedges.
Notes
- Use chilled, day-old rice for best texture—fresh rice turns mushy.
- For vegan version, swap fish sauce for tamari or coconut aminos and use vegan oyster sauce.
- Grill the pineapple before adding for deeper caramelized flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Thai
- Diet: Contains: fish, shellfish (optional), eggs
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 14g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 85mg
