Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan.Transfer the contents of the pan to your bowl of eggs. Cook until fragrant while stirring constantly, about 30 seconds. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Add 1 tablespoon oil to the pan and add the pineapple and red pepper.Wipe out the pan if necessary with a paper towel (be careful, it’s hot!). Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil.

Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby.

Chilled leftover rice works best in stir fries because it doesn’t clump together, so cook the rice in advance if time allows (see recipe notes).

This meal comes together very quickly, so make sure your ingredients are ready to go before you get started.

Please let me know how it turns out for you in the comments! If you’re a fan of that recipe, I think you’ll love this one, too, as well as my veggie fried rice and the coconut fried rice in my cookbook. The cooking method for this fried rice is a riff on my spicy kale and coconut fried rice. I used some leftover bell pepper instead of tomato and thought it was pretty great that way. I can’t claim that my version is traditional, but it does taste very close to my memories of that dish. I really loved the combination of sweet, caramelized pineapple with Thai spices. This pineapple fried rice recipe was inspired by a meal at Sweet Basil in Norman, Oklahoma over the holidays. I haven’t done any real cooking in our Austin kitchen yet, but this homemade Thai pineapple dish is looking pretty tempting after all the tacos I ate yesterday! I’m determined to eat all the tacos in Austin.īack to Thai food.

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