Pineapple Curry Fried Rice

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4.17 from 6 votes

Pineapple Curry Fried Rice

This fried rice is so easy to whip up, with bursting sweet pops of pineapple, warm curry, and salty crunchy peanutsโ€”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).
My Notes:
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Meal Type: Dinner, Lunch, Sides
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free
Tool: Stove
Ingredient: Peas, pineapple, Rice
Servings: 4 - 6
Ingredients
  • 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)
  • 1/2โ€€ 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)
Instructions
  • 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 5โ€“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.
Notes
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 donโ€™t need the juice in the recipe but donโ€™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 sautรฉ. You can also garnish the rice with sesame seeds to get some of that sesame flavor.ย 
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.ย 
Nutrition
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
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