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Thai Pineapple Fried Rice with Vegetables

  • Yield: 8 cups 1x


  • 4 cups Cooked rice (substitute: raw cauliflower rice for keto, paleo, low carb)
  • 3 + 1 Tbs coconut oil
  • 3 cloves garlic (minced)
  • 1 inch fresh ginger (peeled, grated)
  • 1 medium red or green chile (seeds removed, minced)
  • 1/2 cup onion (diced)
  • 1 cup sugar snap peas or snow peas (cut into 1 inch pieces (can substitute frozen peas))
  • 1 medium carrot (peeled, diced)
  • 2 tbs fresh thai basil (chopped)
  • 1 1/2 tbs curry powder
  • 3 tbs veggie broth
  • 3 tbs sweet soy sauce
  • 1 1/2 tbs soy sauce
  • 2 tsp honey or brown sugar
  • 1 tsp sesame oil
  • 1 tbs pineapple juice
  • 1/2 cup roasted unsalted cashews
  • 1/4 cup currants or raisins (OPTIONAL)
  • 3 ea green onion (finely sliced)
  • 1/3 cup fresh cilantro (chopped)
  • 1/2 medium lime , juiced


  1. Once the rice is cooked and cooled, add 1 tbs coconut oil and work through the rice with your fingers.
  2. In a small bowl, mix together the veggie broth, soy sauces, pineapple juice, honey, sesame oil and curry powder. Set aside
  3. Heat 3 tbs coconut oil in a wok over medium-high heat.
  4. Add the garlic, ginger, chili and onion and stir-fry for 1 minute, until fragrant.
  5. Add the carrots and peas and stir-fry about 3-4 minutes, until beginning to turn tender.
  6. Push the vegetables to the sides of the wok and pour in the wet seasoning mixture.
  7. When the liquid is simmering, bring the vegetables into the mixture and stir to coat well.
  8. Add the rice and stir-fry until all the rice has mixed with the sauce and is a uniform color.
  9. Break up any lumps with your utensil or fork.
  10. Add the pineapple, thai basil, and lime juice and mix well into the rice.
  11. Add the cashews and mix into the rice
  12. Cook until the cashews are warmed through
  13. Serve topped with green onions and cilantro.










  • Category: Main Dish, Side Dish


  • Serving Size: 1 cup
  • Calories: 375
  • Fat: 27.71 g
  • Carbohydrates: 40.56 g
  • Protein: 11.83 g
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