Method
Prepare the sauce and ingredients
In a small bowl, stir together 30 ml of low-sodium soy sauce, 10 ml of fish sauce, 6 g of mild curry powder, 8 g of light brown sugar, 1 g of ground white pepper, and 30 ml of fresh lime juice until the sugar dissolves. Cut 330 g of fresh pineapple into small bite-size chunks and pat the surface dry. Cut 150 g of red bell pepper into small dice. Thinly slice 40 g of shallot and 4 scallions, keeping the white and green scallion portions separate. Mince 3 garlic cloves. Break up 640 g of cooked jasmine rice with a fork or flexible spatula so no firm clumps remain.
Warm the cashews
Set a large wok or wide skillet over medium-high heat. Add 70 g of roasted unsalted cashews to the dry pan and toss for 1 to 2 minutes, just until fragrant and slightly deeper in color. Transfer them to a plate immediately so they do not scorch.
01:30Stir-fry the aromatics and vegetables
Raise the heat to high and let the empty wok become hot. Add 30 ml of neutral cooking oil, swirl to coat, then add prepared shallot, prepared garlic, and reserved scallion whites. Stir-fry for 30 seconds until aromatic. Add prepared red bell pepper and 120 g of frozen green peas; cook for 2 to 3 minutes, tossing often, until the pepper is crisp-tender and the peas are hot. Keep the mixture moving so the garlic does not darken.
02:30Fry the rice and pineapple
Add 640 g of cooked jasmine rice to the wok and spread it across the hot surface. Leave it undisturbed for 30 seconds, then toss and press apart any remaining clumps. Add prepared pineapple and continue stir-frying for 4 to 5 minutes, scraping the bottom and turning the mixture frequently, until the rice grains look dry and separate and a few pineapple edges have lightly browned. If the pan feels crowded, cook in two batches so the ingredients fry rather than steam.
04:00Season and finish
Pour the prepared sauce around the hot edge of the wok rather than directly onto one spot of rice. Toss for 1 to 2 minutes until the seasoning is evenly absorbed and no liquid pools at the bottom. Remove the wok from the heat, fold in 70 g of roasted unsalted cashews and reserved scallion greens, and taste. Scatter with fresh cilantro (optional) and serve at once with lime wedges (optional).
01:30
Smart Substitutions
- No fish sauce? Use a vegetarian fish-sauce alternative, or add a little more low-sodium soy sauce and a squeeze of lime to balance it.
- No cashews? Use roasted peanuts for a similar crunch, or toasted sunflower seeds for a different crunchy finish.
- No fresh pineapple? Use pineapple canned in juice, drain it thoroughly, and pat it dry before it reaches the wok.
- No green peas? Use shelled edamame or finely cut green beans and cook until crisp-tender.
Tips and Variations
- Rice with a dry surface fries cleanly; loosen the grains before the wok is hot so you are not breaking clumps under pressure.
- Pat the pineapple dry and give it direct contact with the pan to encourage light browning instead of excess steam.
- Keep the cashews out until the end so their roasted crunch stays distinct from the soft rice and juicy fruit.
What Went Wrong?
- Rice turns soft and clumpy The pan may be crowded or the rice may be too moist. Increase the heat, spread the rice thinly, and fry in batches if needed.
- Rice sticks to the wok Let the wok heat fully before adding oil, then wait a few seconds before moving newly added rice.
- The finished rice tastes too salty Fold in more plain cooked rice or extra pineapple, then add lime juice a few drops at a time to restore balance.
- Cashews lose their crunch Toast them separately and fold them in only after the wok comes off the heat.
Nutrition Estimate
- Fiber: 6 g per serving
- Sodium: 530 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
