Thai Pineapple Stir-Fried Rice Recipe

Name: Thai Pineapple Stir-Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups long-grain brown rice, rinsed; 1 1/2 tablespoons olive oil; 1 medium onion, quartered and sliced; 2 cups small broccoli florets; 2 medium carrots, sliced; 1 medium red or orange bell pepper, diced; 3 to 4 scallions, sliced; 2 medium tomatoes, diced; One 16-ounce can unsweetened pineapple chunks, drained; 1 cup light coconut milk; 2 tablespoons reduced-sodium soy sauce; 1 teaspoon curry powder; 2 teaspoons minced fresh or jarred ginger; Chopped cashews, optional

Servings: persons

1 1/2 cups long-grain brown rice, rinsed
1 1/2 tablespoons olive oil
1 medium onion, quartered and sliced
2 cups small broccoli florets
2 medium carrots, sliced
1 medium red or orange bell pepper, diced
3 to 4 scallions, sliced
2 medium tomatoes, diced
One 16-ounce can unsweetened pineapple chunks, drained
1 cup light coconut milk
2 tablespoons reduced-sodium soy sauce
1 teaspoon curry powder
2 teaspoons minced fresh or jarred ginger
Chopped cashews, optional

1
Combine the rice with 3 cups water in a saucepan.
2
Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30 to 35 minutes.
3
Shortly before the rice is done, heat the oil in a stir-fry pan or extra-wide skillet.
4
Add the onion and saute over medium heat until golden.
5
Add the broccoli, carrots, and bell pepper.
6
Turn the heat to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.
7
Add the scallions, tomatoes, and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
8
Stir in the cooked rice, then add the coconut milk, soy sauce, curry powder, and ginger.
9
Stir gently until all the ingredients are completely combined.
10
Serve at once, passing around chopped cashews to top individual servings, if desired.
11
This is one of those dishes with so much going for it that you can complete the meal with no further recipes.
12
Serve with a platter of sliced Thai-flavored baked tofu and one of the mixed greens salads under Recipe Not Required (page 192).
13
I especially like this with the one that contains sliced pickled beets, cucumbers, and daikon radish.
14
Calories: 315
15
Total Fat: 7.5g
16
Protein: 6g
17
Carbohydrates: 59g
18
Fiber: 5g
19
Sodium: 205mg

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups long-grain brown rice, rinsed, 1 1/2 tablespoons olive oil, 1 medium onion, quartered and sliced, 2 cups small broccoli florets, and more.

Yes, Thai Pineapple Stir-Fried Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Pineapple Stir-Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions