Description
A delightful Pineapple Fried Rice with Cashews and Raisins that balances sweet, savory, and crunchy flavors in every bite.
Ingredients
- 4 cups cooked jasmine rice (best chilled overnight)
- 1 cup pineapple chunks (fresh or canned)
- 1 cup cashews, toasted
- 1/2 cup raisins
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 3 tablespoons soy sauce (or tamari)
- 1 teaspoon fish sauce (optional)
- 2 large eggs, beaten
- 2 tablespoons green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon freshly ground black pepper
- Lime wedges, for serving
Instructions
- If rice is chilled, gently break up any clumps.
- Toast cashews in a dry skillet over medium heat until golden and fragrant. Set aside.
- Heat vegetable oil in the skillet. Sauté onion and garlic until soft and aromatic.
- Push aromatics aside, add eggs, and scramble until just set.
- Add rice and pineapple, tossing well and heating through.
- Drizzle soy sauce and fish sauce (if using), add black pepper, and stir.
- Fold in cashews and raisins and cook briefly to warm.
- Remove from heat, stir in green onions and cilantro, squeeze lime juice, and serve hot.
Notes
- Use coconut oil instead of vegetable oil for a tropical flavor.
- Adjust pineapple and raisin quantities to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch & Dinner
- Method: Stir-Fry
- Cuisine: Asian