R2 Pineapple Fried Rice Recipe

Name: KHON Thai Kitchen by Seedas R2 Pineapple Fried Rice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups cooked jasmine rice (preferably chilled); 3 tbs vegetable oil; 2 count large eggs; 0.5 cups yellow onion, finely chopped; 2 tsp garlic, minced; 1.5 cups fresh pineapple, diced (or canned, drained); 4 count green onions, thinly sliced (whites and greens separated); 0.5 cups unsalted cashews, roughly chopped; 0.25 cups golden raisins; 2 tbs soy sauce; 1 tbs oyster sauce (optional); 0.5 tsp fish sauce (optional, for depth); 1 tsp white or cane sugar; 0.25 tsp ground white pepper (or black); 0.25 tsp salt; 0.5 count seedless cucumber, thinly sliced lengthwise; 2 tbsp fresh cilantro leaves (optional); 2 count lime wedges (optional)

Inspired by KHON Thai Kitchen by Seeda

Time30m

Serves4

Stir-fried rice with egg, green onions, chunks of sweet pineapple, cashew nuts, and raisins. On the side of the cucumber.

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Ingredients

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Main fried rice

4 cups cooked jasmine rice (preferably chilled)

3 tbs Tuscany sunflower oil

2 count Large eggs

1/2 cups yellow onion, finely chopped

2 tsp Garlic, minced

1 1/2 cups fresh pineapple, diced (or canned, drained)

4 count green onions, thinly sliced (whites and greens separated)

1/2 cups unsalted cashews, roughly chopped

1/4 cups golden raisins

2 tbs Aged soy sauce

1 tbs oyster sauce (optional)

1/2 tsp fish sauce (optional, for depth)

1 tsp white or cane sugar

1/4 tsp ground white pepper (or black)

1/4 tsp Celtic sea salt

Garnish & side

1/2 count seedless cucumber, thinly sliced lengthwise

2 tbsp fresh cilantro leaves (optional)

2 count lime wedges (optional)

Method

Prep

If using freshly cooked rice, spread it on a tray and chill in the refrigerator for at least 1 hour so grains firm up. Break up any clumps with a fork before cooking.

Dice fresh pineapple into bite-size chunks (about 1/2-inch). If using canned, drain well and pat dry.

Separate green onion whites from greens; thinly slice both. Finely chop onion and mince garlic. Roughly chop cashews if whole.

Thinly slice the cucumber lengthwise for serving; set aside chilled.

Cook eggs

Scramble eggs

Heat 1 tablespoon vegetable oil in a large wok or nonstick skillet over medium-high heat. Beat eggs lightly with a pinch of salt, pour into the pan, let set briefly, then scramble until just cooked but still tender (about 30–60 seconds). Transfer eggs to a plate and set aside.

Stir-fry components

Return the wok to high heat and add remaining 2 tablespoons oil. When oil is hot and shimmering, add chopped onion and the white parts of the green onions. Stir-fry 1–2 minutes until softened and fragrant.

Add minced garlic and stir 15–20 seconds until fragrant, taking care not to burn.

Add the diced pineapple to the wok and stir-fry 1–2 minutes to caramelize edges slightly and warm through.

Add the chilled rice, breaking apart any remaining clumps with your spatula. Stir and toss to combine with pineapple and aromatics, pressing rice down briefly so it heats through evenly (about 2–3 minutes).

Stir in soy sauce, oyster sauce (if using), fish sauce (if using), sugar, and ground white pepper. Toss quickly so sauce coats rice evenly. Taste and adjust seasoning, adding up to the listed salt if needed.

Fold in the scrambled eggs, raisins, and chopped cashews. Stir-fry 1 minute more just to incorporate and heat the raisins and nuts through.

Add most of the sliced green onion greens (reserve a little for garnish) and toss once to combine. Remove from heat.

Finish & serve

Transfer rice to a serving plate or hollowed pineapple half for presentation. Garnish with remaining green onions, cilantro if using, and lime wedges on the side.

Serve with thinly sliced cucumber on the side to provide a cool, crisp contrast.