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Cashew and Pineapple Fried Rice Cover Picture

I was inspired to make this fried rice recipe after our NH trip because I liked the combination of cashews, pineapples, and raisins in the stir fry. My husband loved it because my version came out sweet, salty, and tangy. The version I had in NH did not have much flavor to the sauce. For me it was a more salty than desired. The below recipe provides some ranges – the higher range is what I used and you can dial it back for less sodium. Of course you can perform taste tests to adjust the ingredients but I often find with soy sauce and fish sauce a little more can be too much. Overall, you can remove and add any ingredients that you want. I will not claim this is a traditional recipe nor do I make it as you might find in a Thai kitchen. I selected ingredients that we like and brought it together that was easiest for me. I also love that you make the rice a day ahead plus you can prep your vegetables ahead of time to make it quicker to assemble after work. If you forget to make your rice a day ahead, at least chill it so it is cold and the rice separates easily. It warmed over fairly good the next day – of course the vegetables might be well done.

Protein
1 pound Chicken, sliced
Scrambled egg, optional
Other options:
Shrimp
Tofu

Stir-Fry Oil
2 Tbs. grapeseed or other oil such as canola

Vegetables
1 medium Sweet Onion, halved and thinly sliced lengthwise
1 or 2 Scallions, thinly sliced
1 cup medium-diced Fresh Pineapple
1/2 cup Whole Cashews, roasted AND unsalted
1/2 cup Raisins
1/2 cup Carrots, sliced
1/2 cup Zucchini or Squash, sliced
A large handful of Sugar Snap Peas

Sauce
2 large Cloves garlic, minced
2 to 4 Tbs. Fish Sauce
1 to 2 tsp. Chili-Garlic sauce
1/4 cup Soy Sauce (try to get low-sodium, which I did not have for this dish)

Rice
2 – 3 cups day-old unsalted cooked Jasmine Rice

Topping
1/3 cup chopped Fresh Cilantro; more for garnish

Cashew and Pineapple Fried Rice Vegetables
Cashew and Pineapple Fried Rice pineapples

Heat 1 tablespoon of the oil in a skillet over medium-high heat until hot. Add the chicken or other protein and cook until done. I seasoned the chicken with lawry salt but you might want to omit to reduce the saltiness. Plus I cook my chicken until done since I add it at the end for only a short time.

While the chicken is cooking, heat the remaining tablespoon of oil in a wok or wok like skillet. Add the onions and cook for about 5-minutes.
Cashew and Pineapple Fried Rice onions
Add carrots, sugar snap peas and cook for a couple more minutes. Do not overcook as you have more ingredients to incorporate.
Cashew and Pineapple Fried Rice with carrots

Add the scallion and zucchini and cook for about 30 seconds.
Cashew and Pineapple Fried Rice with zuchini

Add the garlic, fish sauce, and chili-garlic sauce and cook for about 30seconds to blend the flavors through the ingredients.
Cashew and Pineapple Fried Rice with garlic

Add the rice stirring to break up any clumps, until the mixture is well combined and heated through, about 2 minutes.
Cashew and Pineapple Fried Rice with rice added
Stir in the soy sauce blending through ingredients. Then add chicken, pineapple, cashews, and raisins. Season to taste with more soy sauce or fish sauce.

Remove from the heat. Serve garnished with cilantro.

You may enjoy my other stir-fry inspired dishes:
A Simple Fried Rice
Honey Ginger Chicken Stir-Fry
My Version of Pad Ba-Me (Thai Stir-Fried Noodles with Veggies and Chicken)
A Basic Stir Fry Recipe
Orange Walnut Chicken Over Jasmine Rice – Slow Cooker Version
Orange Walnut Chicken – Skillet Version
Sweet and Sour Chicken

12 thoughts on “Cashew and Pineapple Fried Rice

  1. willowdot21 says:

    HUM! Might have to try this!

    1. Bernice says:

      Thanks – it is really good. I loved all the ingredients that I experienced in NH at a Thai restaurant – raisins, pineapples, and cashews. It was interesting and of course I needed to build upon it. 🙂

      1. willowdot21 says:

        I have notice that you are good at add ons!! 😉

      2. Bernice says:

        Thank you! It an opportunity for me to be creative. 🙂

  2. Heather says:

    wow…this sounds absolutely delicious! I have to admit cooking isn’t my thing but I do love the salty, sweet combo such as this…

    1. Bernice says:

      Thank you. It is really good!

  3. Such a joy to see the profusion of colors and textures in this rice dish! And the sauce is perfectly balanced to complement the meat and veges, Bernice! My favorite kind of recipe:)

    1. Bernice says:

      Thank you Peri for the wonderful compliment!! I really appreciate your feedback. 🙂

  4. KidazzleInk says:

    Excellent photos. It makes me hungry just looking at them.

    1. Bernice says:

      Thanks for the comment. It was really good – I love dishes with nuts especially cashews!

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