Thai Pineapple Fried Rice
This fried rice is quite popular in Thai restaurants. The mix of sweet pineapple and savory cashews is irresistible. I like to make mine with leftover or day-old rice. That extra time in the refrigerator allows for the rice to dry out a bit, and the firmer texture makes it ideal for making fried rice. When paired with Thai-Style Vegetable Curry, it is hard to stick with a single serving.
Servings Prep Time
4people 10minutes
Cook Time Passive Time
20minutes 15minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
20minutes 15minutes
  • 1tablespoon corn oil
  • 3tablespoons cashews
  • 1/4cup finely chopped onion
  • 1/4cup finely chopped scallionswhite parts only
  • 2 green Thai chilesfinely chopped
  • 1cup canned pineapple chunks
  • 4tbsp fresh basil leavesroughly chopped, divided
  • 1/2tsp curry powder
  • 1/4tsp ground turmeric
  • 2tsp soy sauce
  • 1tsp kosher salt
  • 1cup steamed short-grain white ricepreferably a day old
  • 1 1/4cups Water
  1. Strong> Sauté the vegetables and pineapple. Select Sauté,, and pour in the oil. Once hot, add the cashews and stir for 1 minute. Add the onion, scallions, and chiles, and Sauté for 3 to 4 minutes, until the onion is translucent. Mix in the pineapple, 2 tablespoons of basil, and the curry powder, turmeric, soy sauce, and salt. Add the rice and water, and mix again.
  2. Pressure cook the rice. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 3 minutes. Make sure the steam release knob is in the Sealed position. After cooking, naturally release the pressure for 3 minutes, then quick release any remaining pressure. Unlock and remove the lid. Let the rice cool for 15 minutes. Using a fork, fluff the rice. Serve hot
Recipe Notes

MAKE IT GLUTEN-FREE: Use the Tamari Sauce instead of Soy Sauce (make sure the label says Gluten-Free)