This Vegetarian Coconut and Pineapple Thai Fried Rice is an easy recipe you'll come back again and again! Cooked rice is tossed with veggies, juicy pineapple chunks, cashews and a Thai coconut stir fry sauce.
Ready in 20 minutes with pre-cooked rice. No egg, no fish sauce here.
I love everything about this recipe. It is the perfect combination of vibrant flavours yet is easy to prepare.
In fact, it was one of my go-to weeknight dishes at uni!
There is a surprising sweetness from the pineapple which works wonders with the savouriness of the soy sauce. Yes ... I love pineapple with savoury food (see my pineapple raita), and that includes pizza too.
Creaminess from the coconut milk and a hint of spice from the Thai curry paste balance each other beautifully. A little lime juice and coriander round off the dish perfectly.
Other vegetarian Thai recipes I love are my vegan Thai peanut noodles and Thai roasted cauliflower soup.
Pineapple Fried Rice Ingredients
Full ingredients list with measurements can be found in the recipe card below.
Rice - for most of my rice dishes, I stick to a good quality long grain rice. You may want to take a look at my tutorial on how to cook basmati rice (with ratios) but any rice that you personally prefer works here. Just remember that for perfect fried rice, the rice needs to be pre-cooked and then cooled.
Coconut milk - I like adding some coconut milk which balances the spice from the Thai curry paste and also we all know how well coconut and pineapple go together! Pina colada anyone?
Coconut oil - in keeping with the coconut theme, I've used coconut oil to reduce other flavours entering this dish. You may use any other flavourless oil instead.
Mix vegetables - I have used frozen mixed vegetables (carrots, peas and green beans) for ease but you can also use fresh.
Thai curry paste - I use either my vegan yellow Thai curry paste or vegan green Thai curry paste depending which one I have in the fridge. Either or even red curry paste will work here.
Let's Make It Together
- Step 1: Saute finely chopped onion, garlic and ginger in coconut oil until light golden.
- Step 2: Then add raw cashew nuts and saute until light pink.
- Step 3: Add mixed vegetables and white part of spring onions, cook for 3-4 minutes.
- Step 4: Then add curry paste, soy sauce and seasoning. Mix well until veggies are coated with curry paste.
- Step 5: Tip in fresh chopped pineapple, lime juice and coconut milk.
- Step 6: Add cooked and cooled rice, stir on high heat. Sprinkle green onions and coriander leaves before serving.
Serving Ideas
This pineapple Thai fried rice is delicious on its own but I've also served it with crispy air fryer tofu or this Indo-Chinese chilli tofu.
Air fryer frozen spring rolls are another quick and easy option.
In keeping with the Thai theme, you could also add in these vegan Thai vegetable curry puffs.
Storage
Fridge - rice spoils easily so as soon as it has cooled, place in an airtight container and store in the fridge. It will stay fresh for up to 2 days.
Freezer - you can freeze this rice. Store in a freezer-friendly container and freeze for up to 4-6 weeks. Once defrosted, reheat thoroughly. You may find that the rice and vegetables may lose their texture a little. If using frozen vegetables, I do not recommend re-freezing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Vegan Coconut and Pineapple Thai Fried Rice
Ingredients
- 500 gram rice pre-cooked and completely cooled
- 100 millilitres coconut milk
- 250 grams pineapple chunks
- 3 tablespoon Thai curry paste
- 100 gram cashew nuts
- 1 large onion finely chopped
- 1 tablespoon ginger-garlic crushed
- 3 spring onions green and white parts separate
- 200 gram mixed vegetables (carrots, green peas, green beans, corn)
- 4 tablespoon coconut oil
- 1 teaspoon red chilli flakes
- 1 teaspoon soy sauce
- 1 tablespoon lime juice
- ½ teaspoon black pepper
- salt to taste
- 2 tablespoon coriander leaves
Instructions
- Heat 4 tablespoon coconut oil in a pan.4 tablespoon coconut oil
- Add 1 large onion finely chopped and 1 tablespoon ginger-garlic crushed. Saute for 2 minutes on medium heat.1 large onion, 1 tablespoon ginger-garlic
- Add 200 gram mixed vegetables and cook with the lid covered for 3-4 minutes.200 gram mixed vegetables
- Add 100 gram cashew nuts and the white parts of 3 spring onions and sauté a minute.100 gram cashew nuts, 3 spring onions
- Now add 3 tablespoon Thai curry paste, 1 teaspoon soy sauce, salt to taste, ½ teaspoon black pepper and 1 teaspoon red chilli flakes. Mix well.3 tablespoon Thai curry paste, ½ teaspoon black pepper, 1 teaspoon red chilli flakes, 1 teaspoon soy sauce, salt to taste
- Add 250 grams pineapple chunks1 tablespoon lime juice and 100 millilitres coconut milk.250 grams pineapple chunks
- Toss through 500 gram rice (cooked and cooled).
- Cook the fried rice until hot through.
- Turn off the heat and garnish with 2 tablespoon coriander leaves and the remaining green parts of the spring onion.2 tablespoon coriander leaves
- Serve hot with extra wedges of lime.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Laurie says
Looks delicious!! However, I'm confused by this at the stove top portion of the recipe instructions:
prep time: 10 H & 30 Mcook time: 15 Mtotal time: 10 H & 45 M
Can you please explain for me. Thank you.
Hayley says
@Laurie, thank you for visiting JCO. In stovetop method we made rice and left it overnight in the fridge for 10 hours,thus prep time is 10H. However, you can make rice, let it cool about an hour and stir fry too. Hope this helps.
Debbie says
Is the 500g of basmati rice a misprint? It seems like a lot of rice for 4 servings. Just wanted to check before I make this.
Hayley says
@Debbie, it is 500 g rice. We serve this as main meal 🙂
code2cook says
pineapple with coconut sounds interesting. Having fried rice with both of them surely brings so much flavors. looks great
mildly indian says
Ever satisfying flavours of pineapple and coconut. This must be one of the best flavours on a rainy day
jayashree says
This is a lovely one. The combined flavours must be awesome.
cookingwithsapana says
I am going to try this flavorful Thai pineapple fried rice real soon. It looks just amazing.
Avin says
I still have to try this recipe, on my to do list. Lovely pics👍😊
Lathiya says
I love Pineapple in Savory dishes.. coconut and pineapple compliment each other..this dish should be mind-blowing with out doubt