Pineapple Fried Rice



If you fancy something fresh, sweet and zingy at the same time, this is it.  It really is the perfect meal for a summer evening.

I don’t usually add fruit to savoury dishes apart from apples in coleslaw and various salad but the pineapple here definitively makes this dish.  It adds sweetness and freshness.  This recipe makes 2 large servings but I could easily eat it all myself.

I’ve used red rice, mixed with some wild rice, but you could use brown or white.  Red rice has the nutty taste of brown rice but is lighter.  I think it’s on its way to becoming my favourite type of  rice.













The dressing has a bit of a kick and bring the dish together. You could omit it, but I really recommend it. I have made this dish twice and I will be definitely making it again.  It looks beautiful, smells so fragrant and taste delightful. Just looking at all the colours in the plate makes me happy ,even before I’ve tried it. It’s already a family’s favourite in our house.

Pineapple Fried Rice

Serves 2
Dietary Vegan, Vegetarian
Meal type Main Dish
Misc Serve Hot


  • 1 cup Red rice
  • 1 Red onion
  • 1 Red chilli
  • 1 teaspoon Lemongrass paste
  • 1 teaspoon Curry powder
  • 1 handful Spinach
  • 1/3 Fresh pineapple
  • 1/4 cup Cashew nuts
  • Coriander
  • 2 tablespoons White miso
  • 1 teaspoon Agave syrup
  • 1 teaspoon Hot curry powder
  • 1 tablespoon Ginger (grated)
  • Water (as needed)
  • 1 Lime juice
  • 1 Red pepper
  • 1/2 tablespoon Coconut oil


Cook rice for 30 minutes in boiling water or as per packet's instructions.
Meanwhile, prepare the dressing by mixing the miso with the agave, hot curry, lime juice and ginger. Add water to reach the desire consistency. Let it sit while you cook the remaining ingredients.
Chop the onion and pepper. Fry the onion in the coconut oil for a couple of minutes and then add the chopped pepper. Cook for a few minutes and add the chilli, lemongrass and curry powder and cook for a further minute. Add the pineapple and spinach to the pan.
Heat a dry pan and toast the cashew nuts. Keep an eye on them as they burn quickly.
When the rice is cooked, combine with the pineapple mixture. Add a drizzle of the dressing and serve. Top with toasted cashews, fresh coriander and a bit more of the dressing.

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