Take your fried rice to the next level with this Thai-Style Pineapple Fried Rice with Beef. It’s super flexible and super delicious. The best part? It comes together in mere minutes.
Every now and then, I stumble across a recipe on Pinterest that is, simply put, amazing.
That’s not to say that I don’t find good recipes. Or things that we enjoy making on a regular basis. But AMAZING is hard to come by. Particularly when you have to avoid a whole lot of ingredients like eggs, tomatoes, peppers, sriracha, and chili sauce.
So when I stumbled across a recipe for Thai Pineapple Fried Rice over at COOKIE + kate, I was more than a tad excited. Her recipe looked amazing, even though it contained a few ingredients that I couldn’t eat. Fortunately, the base was there for me to build upon and tweak.
Which I did.
And The Husband? Well, he happily ate it over and over again until I got it just right.
The first time I made this pineapple fried rice, it was freakin’ amazing. But I wasn’t quick enough to get a picture and The Husband devoured every last bite of it. I think he did it on purpose so that I would be forced to make it again.
The second time I made it, I didn’t follow my own instructions and messed up the sauce.
The third time? I didn’t have enough cooked rice on hand and it ended up being more of a beef dish than a rice dish. Delicious, yes. Fried rice, no.
Apparently the fourth time was the charm, because it turned out per.fect.ly.
I also read The Husband the riot act when it came to eating seconds (and thirds) of the pineapple fried rice because I needed to have enough left over to take some pictures. Thankfully, we both got what we wanted … seconds AND photos.
Here’s to hoping YOU get what you want, particularly if that includes a delicious meal that everyone will love.
Take your fried rice to the next level with this Thai-Style Pineapple Fried Rice with Beef. It's super flexible and super delicious. The best part? It comes together in mere minutes.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 3 tbs sesame oil (or neutral oil like canola or sunflower)
- 1 lb flank steak, sliced thinly
- ½ cup chopped raw, unsalted cashews
- 1 1/2 cup diced pineapple
- 1 tsp minced garlic
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup snow peas, julienned
- 1/2 cup zucchini, quartered
- 2 1/2-3 cups cooked and chilled jasmine rice (white or brown)
- 1 tbs fish oil
- 2 tbs tamari
- Prep and chop all of your ingredients and have them ready to go. Cooking goes quickly and you'll want to make sure everything is ready to go when you need it.
- Heat sesame oil in a large wok over medium-high heat. Add in the beef and cook for about 90 seconds or until browned. Transfer to a bowl.
- Add another tablespoon of oil to the pan and wait until it gets hot again. Add in pineapple chunks and cook, stirring constantly, until the pineapple begins to caramelize and turn brown.
- Add in chopped onions and garlic and saute for about 30 seconds.
- Add in carrot, snow peas, and zucchini and cook until bright and crisp-tender.
- Transfer everything to the bowl with the beef and wipe out the wok.
- Reduce the heat to medium and add the remaining oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds.
- Return beef, pineapple, and onions to the pan. Add in rice and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
- Add the fish oil and tamari and stir to combine.
- Serve hot!
Nightshade free, dairy free, gluten free (if using tamari), and egg free.