Thai Pineapple Fried Rice

Serving 4 people

20 min


  • carrots 1 cup chopped carrots
  • chili paste 1 teaspoon red chili paste
  • cilantro torn fresh cilantro for garnish
  • cooked white rice 2½ cups cooked white rice
  • edamame 1 cup shelled edamame
  • fish sauce 1½ tablespoons fish sauce
  • garlic 2 cloves garlic, minced
  • ground ginger ½ teaspoon ground ginger
  • hoisin sauce 1 tablespoon hoisin sauce
  • honey 1 tablespoon honey
  • juice of lime juice of ½ a lime
  • lime zest zest of ½ a lime
  • low sodium soy sauce 2 tablespoons low sodium soy sauce
  • onion powder ¼ teaspoon onion powder
  • peanuts chopped peanuts for garnish
  • pineapple chunks 1 20 ounce can pineapple chunks, drained (or use fresh, about 2 cups)
  • red bell pepper 1 red bell pepper, chopped
  • sesame oil 1 tablespoon sesame oil
  • sugar snap peas 1 cup sugar peas
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How to make it

  1. Whisk the soy sauce, fish sauce, hoisin, honey, red chili paste, garlic, lime zest and juice together in a small bowl, set aside.
  2. Place the sesame oil in a large skillet over medium-high heat.
  3. Add the red pepper, carrots, edamame and sugar peas to the skillet, toss to combine and cook for about 5 minutes, tossing occasionally until softened.
  4. Add the ginger and onion powder to the pan, toss again to combine.Turn off the heat, add the pineapple, rice and sauce and toss until everything is well coated in the sauce mixture.
  5. Transfer to a serving bowl, top with peanuts and cilantro and serve.