Thai Pineapple Fried Rice

Thai Pineapple Fried Rice blends sweet and savory flavors with fresh fruit, veggies, roasted peanuts, and soy sauce. Great as a side or main!

Servings:

Prep Time10

Cook Time10

Total Time20

2 to 3 tablespoons vegetable oil divided
2 teaspoons minced garlic about 2 cloves
1 medium red bell pepper small diced (about 1 ½ cups)
1/2 cup frozen peas
2 cups fresh chopped pineapple
1/2 cup dry roasted peanuts roughly chopped
2 cups cooked brown rice chilled
1/2 packet Sun-Bird Fried Rice Seasoning Mix about 5 teaspoons from a 0.74 ounce packet
2 tablespoons soy sauce
1 teaspoon Sriracha

HEAT PAN: Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat.
SAUTÉ AROMATICS: Add 2 teaspoons minced garlic and diced red bell pepper. Cook for 2 to 3 minutes, stirring frequently, until fragrant and slightly softened.
ADD VEGETABLES AND FRUIT: Stir in ½ cup frozen peas and 2 cups chopped pineapple. Cook for 3 to 5 minutes, until the pineapple begins to lightly caramelize and the peas are heated through.
TOAST PEANUTS: Push the vegetables to one side of the pan. Add the chopped peanuts to the empty side and cook for about 2 minutes, stirring constantly, until lightly toasted. Add an additional tablespoon oil if the pan looks dry.
FRY RICE: Push everything to the edges of the pan and add 2 cups chilled brown rice to the center. Cook for 2 to 3 minutes, stirring occasionally, until the rice begins to sizzle and lightly crisp.
SEASON: Sprinkle in 5 teaspoons Sun-Bird Fried Rice Seasoning Mix. Add 2 tablespoons soy sauce and 1 teaspoon Sriracha. Stir everything together until evenly coated and heated through.
SERVE: Remove from heat and serve immediately with optional garnishes.

Cold Rice Tip: Use chilled, day-old rice for best texture. Fresh warm rice can turn mushy.

Protein Add-In: Cook diced chicken, shrimp, or tofu separately, then stir in at the end.

Substitutions:
Use white rice instead of brown rice if preferred.
Coconut aminos can replace soy sauce.
Chopped pecans can replace peanuts.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freezing is not recommended due to the pineapple texture changing.