Thai Fried Rice


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This fried rice is a unique take on the traditional take-out fare. This recipe stands out because of the burst of sweet pineapple and the snap of the fresh peas.

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  • 1/2 C. green peas
  • 1/3 C. small-diced carrots
  • 1 C. cooked rice
  • 1.5 Tbs. cooking oil (peanut, olive, vegetable or sesame)
  • 1/4 C. small-diced onion
  • 1 C. chopped pineapple (can use canned)
  • 1 egg
  • 2 Tbs. soy sauce
  • 1 Tbs. finely chopped fresh cilantro

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In a small saucepan, boil carrots in water about 3-5 minutes. Drop peas into boiling water, and drain. In a non-stick fry pan or wok, heat oil. Add the onion, carrot, pineapple and soy sauce. Stir-fry for about 4 minutes, until veggies are almost done. Stir in cooked rice and peas. Crack in eggs, stirring quickly to scramble eggs with vegetables and rice. Heat through, and garnish with cilantro.

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