Fried rice with pineapple and cashews

Fried rice with pineapple and cashews

True Thai tradition, stir-fried rice with pineapple is a simple and easy dish to make and which will make you travel instantly.

This sweet and spicy Thai pineapple stir-fried rice is filled with red peppers, cashews and cilantro. This is a healthy, quick-to-prepare vegetarian dinner. This dish comes together really quickly, so make sure you have your ingredients (including leftover rice chilled) prepared ahead of time. The recipe makes 2 large restaurant-size portions or 4 smaller portions.

Here is a vegetarian recipe just for you.


Fried rice with pineapple and cashews 


  • 2 tablespoons of coconut oil or quality vegetable oil, divided
  • 1 ½ cup chopped fresh pineapple
  • 1 large red pepper, diced
  • ¾ cup chopped green onions (about ½ bunch)
  • 2 garlic cloves, minced
  • ½ cup of walnuts raw cashews, unsalted, chopped
  • 2 cups cooked and chilled brown rice *, preferably long-grain brown jasmine rice
  • 1 tablespoon of tamari sauce 
  • 1 to 2 teaspoons of sriracha
  • 1 small lime, cut in half
  • Freshly ground pepper to taste
  • Handful of fresh cilantro leaves, torn into small pieces, for garnish



  1. Heat a large wok, cast iron skillet or nonstick skillet over medium-high heat and place an empty serving bowl nearby.
  2. Add 1 tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized around the edges, about 3 to 5 minutes.
  3. Then add the green onion and garlic. Cook until fragrant, stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl
  4. Lower the heat to medium and add the remaining 2 teaspoons of oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds.
  5. Add the rice to the pot and stir to combine. Cook until the rice is heated through, stirring occasionally, about 3 minutes.
  6. Pour the contents of the bowl into the pot and stir to combine
  7. Cook until the contents are hot, then remove the pot from the heat.
  8. Add the tamari and sriracha to taste.
  9. Squeeze the juice of ½ lime on the dish and mix.
  10. Season to taste with pepper and set aside.
  11. Cut the remaining ½ lime into 4 wedges.
  12. Transfer the stir-fry to individual bowls and garnish each bowl with a lime wedge and a light pinch of cilantro.


** NOTES FOR RICE: For 2 cups of cooked rice, you will need to prepare about ⅔ cup of dry rice. To cook the rice, rinse it well in a fine mesh colander, then bring a large pot of water to a boil. Add the rice and let boil, uncovered, for 30 minutes. Drain the rest of the cooking water, then return the rice to the pot. Cover the pot and let the rice steam, off the heat, for 10 minutes. To cool the rice as soon as possible, spread it out on a baking sheet lined with parchment paper and let it cool in the refrigerator.


Bon appétit!


President Hippocrate organic

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  • Caroline Bisaillon
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