Dinner
Rice to Meet You: Pineapple-Cashew Fried Rice
Juicy pineapple, golden cashews and colourful vegetables tumble through lightly curried rice for a sweet-savoury skillet supper. Ready in 25 minutes when you start with cooked rice.
Grab this
- 4 cups (640 g) cooked jasmine rice, chilled, or plain ready-to-heat rice; measure after cooking
- 1/2 cup (70 g) raw unsalted cashews
- 1 1/2 tablespoons (20 g) neutral oil, such as canola, divided
- 1 medium red bell pepper (150 g), cut into small dice
- 1 medium carrot (100 g), cut into small dice
- 1 1/2 cups (150 g) frozen cut green beans, thawed and patted dry
- 3 green onions (45 g), thinly sliced, white and green parts separated
- 2 garlic cloves, minced
- 1 teaspoon mild curry powder
- 2 cups (300 g) fresh pineapple, cut into small chunks and patted dry
- 2 tablespoons regular soy sauce (about 32 g)
- 2 tablespoons fresh lime juice, plus 4 lime wedges for serving
Do this
- 1. Break up any clumps in the cooked rice with clean fingers or a fork. Chop and measure everything before heating the pan. The 25-minute timing assumes cooked rice; allow extra time if cooking rice from dry.
- 2. Set a large, deep non-stick skillet over medium heat. Toast the cashews in the dry pan for 3 to 4 minutes, stirring often, until lightly golden. Transfer them to a plate.
- 3. Turn the heat to medium-high and add 1 tablespoon oil. Add the pepper, carrot and green beans. Stir-fry for 5 to 6 minutes, until the carrot is just tender and the beans are hot. If the pan starts to catch, add 1 tablespoon water and let it evaporate.
- 4. Push the vegetables aside. Add the remaining 1/2 tablespoon oil, the white parts of the green onions, garlic and curry powder. Stir for 30 seconds, then add the pineapple and toss everything for 2 minutes.
- 5. Add the rice and soy sauce. Fold and stir-fry for 5 to 7 minutes, breaking up remaining clumps, until the rice is evenly seasoned and steaming hot throughout. Rice that has been chilled must reach 74 C (165 F), checked with a food thermometer; add another minute or two if needed. Use a very large pan, or cook in two batches so the rice fries rather than steams.
- 6. Remove from the heat. Fold in the lime juice, toasted cashews and green onion tops. Divide among four bowls and serve immediately with a lime wedge.
Easy swaps
- Canned pineapple in juice works well: drain thoroughly, pat dry and weigh out 300 g. Avoid pineapple in heavy syrup if you want the same sweet-savoury balance.
- For a tree-nut allergy, replace the cashews with 1/3 cup unsalted sunflower seeds, toasted for 1 to 2 minutes. Check labels for cross-contact; nutrition will change.
- Regular soy sauce contains soy and usually wheat. Use certified gluten-free tamari for a wheat-free version, or a suitable soy-free coconut aminos if avoiding soy; taste before adding any salt because sodium and sweetness vary.
- Cooked brown rice can replace jasmine rice by the same cooked weight. Thaw frozen rice thoroughly in the refrigerator before using.
- Rice safety: use rice that was refrigerated promptly in shallow containers within 2 hours of cooking and kept at 4 C or below. Use refrigerated cooked rice within 2 to 3 days and reheat only once to 74 C (165 F). If using previously chilled rice here, make only the amount you will eat rather than cooling and reheating it again. Food-safety guidance: https://www.canada.ca/en/health-canada/services/general-food-safety-tips/food-safety-tips-leftovers.html
- Check curry-powder labels for mustard or other allergens, and verify all packaged ingredients suit your dietary needs.
Estimated per serving
Nutrition at a glance
- Calories
- 435
- Fat
- 13.6g
- Saturated fat
- 1.9g
- Carbohydrates
- 70.1g
- Fibre
- 5.5g
- Sugars
- 12.9g
- Protein
- 10.2g
- Sodium
- 470mg
Cashews contribute plant protein and mostly unsaturated fat. These per-serving estimates vary with rice, sauce brands, substitutions and portion size.
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