Vegetarian Meals

Pineapple and Cashew Fried Rice

I lived in Seattle for four years while I was in university. I love Seattle for the gorgeous mountains and water views, the chill, easy going vibe, and the finest pineapple fried rice I have ever known. The sweet pineapple paired with the salty mixture of veg, rice and cashews was bliss. So why has it taken me so long to recreate it? Who knows. But when Uncle Ben’s Rice contacted me and asked if I wanted to collaborate, I quickly knew what I would be making!

The key to fried rice is using day-old rice (it gets mushy otherwise).  I’ve learned, however, that a package of pre-cooked Uncle Ben’s rice works just as well. And thank goodness. Because, just like forgetting to soak your beans overnight, it is no fun to start making dinner just to realise that you should have started yesterday!

So, without further adieu, here is my recipe for pineapple fried rice, sponsored by the company that makes this dish possible at the last minute: Uncle Ben’s Rice.

PS: The kids loved this so much, they immediately requested leftovers for lunch tomorrow! Done!

Pineapple and Cashew Fried Rice

Print Recipe
Serves: 4


  • 4 tablespoons coconut oil (1 tablespoon at a time)
  • 2 eggs, beaten
  • 3 tablespoons soy sauce
  • 2 tablespoon sesame oil
  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 2 carrots, chopped 
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • large handful of snap peas (or any other veggie you have in the fridge)
  • 1/2 cup frozen peas (I forgot that I had intended to add these, but I wish I had!)
  • 3 packages of Uncle Ben's prepared brown rice
  • 2 cups diced pineapple (I used fresh, but you can use tinned as well)
  • 1/2 cup ham, chopped (lunch meat is fine)
  • 1 cup raw or roasted cashews 



[It is tricky to step away from this dish once it starts cooking, so it is best to chop and prep all of your ingredients before beginning.]


Heat a wok or large pan over medium high heat. Add one table spoon of the coconut oil and let heat. Add beaten eggs and let scramble. Remove egg (and all egg bits) from the wok and set aside.


Add another tablespoon of coconut oil and let heat. Add onion and ginger and let cook for a few minutes before adding in the garlic and remaining vegetables. Let cook until vegetables are al dente.


Add another tablespoon of oil as you stir in the rice, ham, pineapple, cooked egg, cashews, soy sauce, and sesame oil and stir constantly until the rice and pineapple pieces begin to caramelise.





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