For as long as I can remember, I have been obsessed with eating sweet and savory simultaneously. Most people eat dessert after meals, but I have always eaten dessert with my meals. Of course, over the years that dessert became healthier (God, I miss my 18 year old metabolism). But, I’ve always loved combining sweet and salty flavors. Which is why I love this Thai and Hawaiian inspired Pineapple Fried Rice so much! I added red curry paste in the sauce after I saw Lisa Lin (follow her on Instagram if you love Asian food) do it. It really does pack in such a bold flavor. Red curry paste itself is a combination of Thai chili, lemon grass, cumin, coriander, and galangal, among other spices and herbs. It really does complement the dish so beautifully. I also used a chili garlic sauce that I got at an Asian supermarket, but if you do not have access to an Asian supermarket, I know that the Sriracha brand has one that also works great and is probably more easily available.

Sidenote—The frozen pineapple I used from Trader Joes literally tastes like sour candy. If you have a massive sweet tooth like I do, try it out. Great for snacking on a hot summer day 🙂

What you’ll need:

• 2 Cups brown rice (a day old works best)
• 2 Eggs (whisked in a bowl)
• 1 Shallot finely chopped (or onion)
• 1/2 Cup scallion sliced
• 3 Cloves of garlic grated or finely chopped
• 1.5 Teaspoon of ginger grated
• 1/2 Cup green olives sliced
• 1/2 Red bell pepper diced
• 1 Cup corn (I used frozen)
• 1 Cup chopped pineapple (I used frozen)
• 1 Cup Broccoli Slaw Mix (essentially chopped broccoli and carrot mix from Trader Joes. You can substitute this for cabbage if you’d like)
• 2 Tablespoon sesame oil

For the sauce, combine all the following ingredients in a small bowl and mix thoroughly:

• 1 Tablespoon red curry paste
• 1 Tablespoon chili garlic sauce (or sriracha)
• 1 Tablespoons honey (you can substitute brown sugar)
• 2 Teaspoons rice vinegar
• 2 Tablespoons soy sauce
• 2 Teaspoons sesame oil
• Pepper to taste
• Garnish with toasted cashews (optional)

How to put it together:

1. Heat some oil in a skillet over medium heat. Pour whisked eggs in and stir frequently until the eggs are soft scrambled. This should take around 30 seconds to 1 minute. Once fully scrambled, transfer the eggs to an empty bowl.

   

2. In the same skillet, heat a Tbsp of sesame oil. Once hot, throw in the red bell pepper, pineapple, green olives, corn, and broccoli slaw. Cook for about 7-10 minutes, until pineapple starts to char. Transfer veggies to another bowl.

   

3. In the same skillet, heat a Tbsp of sesame oil and add garlic, ginger, and chopped shallots. Stir constantly until golden brown and fragrant. Add rice to the skillet (make sure the rice is a day old and cold, otherwise your fried rice will be extremely soggy and overcooked). Cook mixture on high heat for about 4-5 mins, allowing rice to crisp and brown from the bottom. Be sure to stir once the rice begins to crisp.

   

4. Stir in the sauce and mix well so that the rice is well coated. Cook on medium-high heat for 1-2 mins.
5. Add in all the veggies along with the scallions and cook on medium heat for an additional 2-3 mins.
6. Finally, stir in the egg and cook for an additional minute.
7. Plate fried rice and garnish with additional chopped scallions, toasted cashews, and a lemon wedge.

I hope you enjoy this as much as I did! Thank you for the love and if you do end up trying it, feel free to share your pictures with me on Instagram @kavitaarjungi.

Happy Eating!