Chili Lime Pineapple Fried Rice (Printable)
Sweet pineapple, zesty lime, and a hint of chili come together in this vibrant Asian-inspired fried rice with fresh cilantro.
# What You’ll Need:
→ Rice and Base
01 - 3 cups cooked jasmine rice, preferably day-old and chilled
02 - 2 tablespoons vegetable oil
→ Aromatics and Vegetables
03 - 1 medium red onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup fresh pineapple, diced
07 - 1/2 cup frozen peas, thawed
08 - 2 scallions, sliced
→ Seasonings and Sauces
09 - 1 to 2 fresh red chilies, finely sliced, adjusted to taste
10 - Zest and juice of 1 lime
11 - 2 tablespoons soy sauce, or tamari for gluten-free
12 - 1 tablespoon light brown sugar
13 - 1 teaspoon toasted sesame oil
14 - Salt and black pepper, to taste
→ Garnish
15 - 1/2 cup fresh cilantro, roughly chopped
16 - 1/4 cup roasted cashews or peanuts, optional
17 - Lime wedges, for serving
# How-To Steps:
01 - Set a large wok or skillet over medium-high heat and add the vegetable oil, allowing it to shimmer before proceeding.
02 - Add the diced red onion and sauté for 2 minutes until slightly softened. Add the minced garlic, sliced chilies, and diced bell pepper, then stir-fry for another 2 minutes until fragrant.
03 - Stir in the diced pineapple and cook for 2 to 3 minutes, allowing the edges to caramelize and develop a golden color.
04 - Push the vegetables to one side of the pan. Add the cold jasmine rice, breaking up any clumps with a spatula, then toss everything together until well combined.
05 - Fold in the thawed peas and sliced scallions, stirring to distribute evenly throughout the rice.
06 - In a small bowl, whisk together the soy sauce, lime zest, lime juice, brown sugar, sesame oil, salt, and pepper. Pour the mixture over the rice and stir-fry for 2 to 3 minutes until the rice is hot and evenly coated.
07 - Taste the rice and adjust the salt, pepper, or lime juice as needed to balance the flavors.
08 - Remove from heat and fold in the chopped cilantro. Top with roasted cashews or peanuts if desired, and serve immediately with lime wedges alongside.
# Expert Advice:
01 -
- The sweet and spicy contrast is genuinely addictive, and you will find yourself craving it at random moments long after the leftovers are gone.
- Everything cooks in one wok, which means dinner lands on the table in about thirty minutes with barely any dishes to wrestle afterward.
02 -
- If you use warm or freshly cooked rice, you will end up with a sticky clumpy mess instead of the distinct chewy grains that make fried rice great.
- Canned pineapple works in a pinch but you must drain it thoroughly and pat it dry, otherwise it will release liquid and steam the rice instead of frying it.
03 -
- Spread your cooked rice on a sheet pan and refrigerate it uncovered overnight so the surface moisture evaporates and each grain fries up separate and slightly chewy.
- Keep your wok moving constantly once the sauce goes in because the sugar in it can go from caramelized to burnt in seconds if you walk away.