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Thai Pineapple Fried Rice Recipe

Thai Pineapple Fried Rice

Thai Pineapple Fried Rice

Srividhya Gopalakrishnan
Course Lunch, Side Dish
Cuisine Oriental, Thai
Servings 4 servings


  • Instant Pot Multi Pressure Cooker


  • 1 tbsp corn oil
  • 3 tbsp cashews
  • 1 onion finely chopped
  • 6 spring onions finely chopped, white parts only
  • 2 green chillies finely chopped
  • 450 g can pineapple chunks drained
  • 4 tbsp fresh basil leaves roughly chopped, divided
  • 1/2 tsp curry powder
  • 1/4 tsp ground turmeric
  • 2 tsp soy sauce
  • 1 tsp kosher salt
  • 220 g rice
  • 250 ml Water


  • Select Sauté, and add the oil. Once hot, add the cashews and stir for 1 minute.
  • Add the onion, spring onions, and chilies, and sauté for 3 to 4 minutes, until the onion is translucent
  • Mix in the drained pineapple, 2 tbsp of basil, curry powder, turmeric, soy sauce, and salt, then add the rice and water, and mix again. Press cancel.
  • Secure the lid in place, select Pressure Cook and adjust the time to 3 minutes.
  • When the cooking program has finished, allow the pressure to release naturally for 5 minutes, before quick releasing any remaining pressure.
  • Unlock and remove the lid. Let the rice cool for 15 minutes. Using a fork, fluff the rice. Serve hot topped with the final 2 tbsp of basil
Keyword Instant Pot, vegan, vegetarian
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