Thai Egg and Pineapple Fried Rice
ThaiOther InternationalDesi eggsMedium
A sweet and savoury Thai fried rice with egg, pineapple, cashews and spring onions — a tropical Thai favourite.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 eggs
- 2 cups cooked rice, cooled
- 1 cup pineapple, diced
- 1/4 cup cashew nuts
- 2 spring onions, chopped
- 1 tbsp soy sauce
- 1 tsp curry powder
- 1/2 tsp sugar
- 1/2 tsp salt
- 2 tbsp oil
- 1 green chilli, chopped (optional)
Method
- Beat the eggs with a pinch of salt.
- Heat oil and scramble the eggs until just set, then remove.
- Fry the cashews for 1 minute until golden.
- Add the rice, curry powder, soy sauce and sugar; stir-fry on high heat for 3 minutes.
- Add the pineapple and green chilli and toss for 1 minute.
- Return the eggs and spring onions, toss gently and serve.
Nutrition — estimated per serving
Calories (estimate)360 kcal
Protein (estimate)12 g
Fat (estimate)15 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook eggs until fully set. Allergens: egg, soy, tree nuts (cashews). Substitute: use peanuts instead of cashews, or skip the nuts. Day-old rice fries best. Nutrition figures are estimates only, based on standard per-egg values.