Recipe: Pineapple Curry Fried Rice

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Here’s the thing. I don’t love to cook. Brendan doesn’t love to cook. So we make things that are fairly simple and can be doubled and frozen—cook once, and eat twice. On top of that, we try to make things that are reasonably kid-friendly, inexpensive and healthy. If it uses one pan, even better. There are so many boxes to check off in our house, that when I find something that does, I have to tell the world.

Enter Pineapple Curry Fried Rice. You won’t regret it. You’ll want to use a large pot or cast iron skillet, especially if doubling the recipe. Pots that have a large surface space on the bottom for frying are best. I use a 7qt dutch oven, which I love and use multiple times a week.*

Ingredients

4 cups COLD cooked rice (about 1.5 cups dry)—preferably long grain jasmine

4 eggs beaten

4 tbs canola or coconut oil divided

1 small onion

1 tbs minced garlic

2 tbs fish sauce

2 tsp curry powder

1/2 tsp all spice

1 20oz can of pineapple chunks (reserve juice)

1 16 oz bag of frozen broccoli (OR frozen peas)

Handful of raisins

1/5 cup of lightly salted cashew halves

Directions

  1. Cook rice in advance and cool in refrigerator. We often cook the day before.

  2. Drain pineapple and reserve juice. Add fish sauce to pineapple juice.

  3. Heat 1 tbs oil on medium-high heat and cook eggs. Set aside and keep warm.

  4. In same pan, heat 1 tbs of oil and add diced onion and minced garlic. Cook for 2 min or until onions are yellow. Add frozen broccoli (or peas). Once broccoli is cooked through and water has cooked off, move to one side of pan, allowing room for rice.

  5. Reduce heat to medium. Add final 2 tbs of oil and add rice, stirring frequently. Pour in pineapple-fish sauce mixture. Add curry powder and all spice.

  6. Once rice is warm, add cashews, raisins, eggs and salt to taste.

Optional toppings

Cilantro, shredded coconut, sriracha, lime, soy sauce—Add chicken for extra protein

Notes

We double this recipe and freeze the leftovers. It reheats well in the microwave, but would probably be even better on the stove with a tablespoon of water and oil so it doesn’t dry out.

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