This vegetarian Coconut and Pineapple Thai Fried Rice is an easy Instant Pot recipe you will want to make again and again.

Exotic flavours make this dish a treat for your taste buds and all within a couple of minutes. We love ours using our Homemade Thai curry paste.

INSTANT POT VEGAN COCONUT, PINEAPPLE THAI FRIED RICE + STOVE TOP METHOD

Coconut Pineapple Thai Fried Rice

I love everything about this recipe. It is the perfect combination of gorgeous flavours yet easy to prepare.

There is a surprising sweetness from the pineapple which works wonders with the savouriness of the soy sauce.

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. 

✓Suitable for Vegans and Vegetarians

✓Easy to find ingredients

✓Easy to make ahead of time

✓Lunch-box and potluck friendly

✓Ready within minutes

✓To make gluten-free, use Tamari instead of soy sauce.

✓The perfect balance of sweet and savoury

Cooking rice in Instant Pot

The trick with cooking rice in an Instant Pot is to really know the rice you are using. What works for one person will not work for you as each type and company of rice works differently.

I have seen recipes that cook rice in the Instant Pot for 5 minutes but honestly, if I did that, I'd end up with mush.

For the rice that we have used, 1 minute on low pressure is more than enough to get soft and fluffy rice.

The only way for you to work out what is best for you is to experiment. Start on less time and work your way.

If your rice does end up getting too soft, don't let it go to waste, but make an easy rice pudding recipe.

We try to go easy on too many rice recipes day-to-day to watch our health, but we do love to indulge sometimes!

Instant Pot Cranberry and Saffron Rice - a delicious blend of Christmas with a Persian touch

Beetroot, Tofu and English Mustard is one of our autumn favourites.

Asparagus and Peanut Rice - celebrate spring and summer!

Burnt Garlic and Tofu Fried Rice - for another fried rice fix

Carrot and Coconut Pulao Rice - pairs wonderfully with so many curries

Paneer Tikka Biryani is for special occasions and one of the most satisfying Royal rice dishes!

Ingredients for Instant Pot Coconut and Pineapple Thai Fried Rice

1. Rice - we have used a good quality basmati rice.

2. Coconut Milk - adding a little when cooking the rice first will make the rice so creamy and fluffy! Alternatively, add only in the later steps when coconut milk is required.

3. Coconut Oil- you may use any other flavourless oil.

4. Onion - finely chopped

5. Garlic and ginger

6. Mix vegetables - we have used frozen mixed vegetables (carrots, peas and green beans) for ease but you can also use other vegetables.

7. Soy sauce - use tamari to make this rice gluten-free.

8. Thai curry paste - use either red or green. Keeping homemade thai paste in a jar in the fridge comes in handy!

9. Spring onion - keep the white part and green part separate as they go into the recipe at different stages

10. Coriander - fresh coriander leaves for garnishing

11. Lime - use fresh lime juice or bottled

12. Black pepper powder

13. Red chilli flakes - can be left out if you find them too spicy

How to make Coconut and Pineapple Thai Fried Rice in Instant Pot Step by step and video recipe

Note-follow step by step and video instructions to make Instant Pot Thai fried rice, for STOVETOP method and exact measurements check out recipe card at the bottom of the page.

To make coconut rice in the instant pot watch our video below.

Instant pot coconut rice

In the inner pot add washed rice, coconut milk and water. Set the LOW-PRESSURE COOK mode for 1 minute. After 10 minutes NPR open the lid and transfer the rice in another dish. Let it cool completely. Clean the inner pot or use another instant pot if you have more than one.

1. Select saute mode for 5 minutes, heat oil and add the onion.

2. Add ginger-garlic and saute for few seconds.

3. Roasted cashews and mixed vegetables and white pasts of the spring onion.

4. Add red Thai curry paste and mix.

5. Dark soy sauce.

6. Red dry chilli flakes, black pepper powder and salt.

7. Coconut milk.

8. Pineapple pieces.

9. Add cooked cold rice.

10. Lime juice.

11. Green parts of the spring onion-mix and serve.

Tip:

Make sure the rice you cook that has every grain separated.
For fried rice, you must cool the rice completely.
Even batter if you store cooked rice it in the fridge and later coo fried rice.

How to store Thai Fried Rice

Fridge - rice spoils easily so as soon as it has cooled, place in a Tupperware 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.

Other Thai Recipes

1. Thai green curry hummus

2. Vegan Thai Peanut Noodles

3. Thai Sweet Potato, Chickpea and Mushroom Curry

4. Roasted Thai Cauliflower Soup

5. Mango-Coconut Tapioca Pudding

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Coconut Pineapple Thai Fried Rice, Thai Fried Rice

Mains

Thai

Yield: 4 servings

Author: Hayley Dhanecha

Coconut, Pineapple Thai Fried Rice

This great tropical flavoured Coconut, Pineapple Thai Fried Rice is incredibly delicious and this fantastic recipe is a keeper! It is totally plant-based and gluten-free!

prep time: 10 H & 30 Mcook time: 15 Mtotal time: 10 H & 45 M

ingredients:

• 500g basmati Rice - I used sella basmati)
• 400ml coconut Milk
• 250g pineapple chunks
• 2-3 tbsp. Thai Red Curry paste
• 150g lightly roasted cashew nuts
• 1 onion finely chopped
• 1 tbsp. ginger-garlic Puree
• Small bunch Spring onion chopped
• 200g steamed mixed vegetables (-carrots, green peas, green beans, corn
• Salt to taste
• 1/2 tsp. black pepper powder
• 1 tsp. red chilli flakes
• 1 tsp. soy sauce
• 1 tbsp. lime juice
• 2-3 tbsp. fresh coriander leaves
• 2-3 tbsp. coconut or any other oil

instructions:

How to cook Coconut, Pineapple Thai Fried Rice

1. Wash rice under water till water runs clean and set aside to soak for half an hour or more. 
2. Bring it to boil 200 ml of water and coconut milk on a gentle heat.
3. Once coconut mixture starts boiling add rice. Keep the heat on medium.
4. Cover the lid and cook the rice on a low heat and cook as you would do regular rice.
5. Once the rice is done, leave to cool and leave it whole night in a refrigerator.
6. When you are ready to fry the rice, heat oil in a wok or pan.
7. Add onion and ginger-garlic paste.
8. Add steamed vegetables and stir for a couple of minutes.
9. Add roasted cashew nuts and white parts of spring onions.
10. Now add red curry paste, soy sauce, salt, black pepper powder and red chilli flakes.
11. Stir everything and add pineapple chunks.
12. Then add cooked rice, mix everything well.
13. Add lime juice, mix once again.
14. Cook the rice couple of minute but make sure rice doesn't stick to the bottom of the pan.
15. Turn off the heat, garnish the rice with the fresh coriander and green parts of spring onion.
16. Serve hot with extra wedges of lime.
17. Enjoy!

NOTES:

You may cook rice about 4-5 hours ago on the same day.

Calories
547.42

Fat (grams)
26.64

Sat. Fat (grams)
19.77

Carbs (grams)
72.12

Fiber (grams)
6.88

Net carbs
65.25

Sugar (grams)
17.18

Protein (grams)
10.81

Sodium (milligrams)
494.35

Cholesterol (grams)
0.26

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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