Instant Pot Thai Pineapple Fried Rice

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recipe by Srividhya Gopalakrishnan

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    360
based on 1 ratings

This fried rice is quite popular in Thai restaurants. The mix of sweet pineapple and savory cashews is irresistible. I like to make mine with leftover or day-old rice. That extra time in the refrigerator allows for the rice to dry out a bit, and the firmer texture makes it ideal for making fried rice. When paired with Thai-Style Vegetable Curry, it is hard to stick with a single serving.

Inspired by: https://recipes.instantpot.com/recipe/thai-pineapple-fried-rice/

recipe updated Feb 4, 2020

Ingredients

  • Corn oil icon
    Corn oil
    1 tbsp (14g)
  • Cashew nuts icon
    Cashew nuts
    3 tbsp (26g)
  • Onion icon
    Onion
    about ¼ cup (41g)
  • Scallion icon
    Scallion
    about ¼ cup (25g)
  • Green Thai chiles icon
    Green Thai chiles
    2
  • Canned pineapple icon
    Canned pineapple
    1 cup (252g)
  • Fresh basil icon
    Fresh basil
    4 tbsp (11g)
  • Curry powder icon
    Curry powder
    about ½ teaspoon (1g)
  • Ground turmeric icon
    Ground turmeric
    about ¼ teaspoon (1g)
  • Soy sauce icon
    Soy sauce
    2 tsp (10ml)
  • Kosher salt icon
    Kosher salt
    1 tsp (3g)
  • Short-Grain white rice icon
    Short-Grain white rice
    1 cup (200g)
  • Water icon
    Water
    1.25 cups (300ml)

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat until hot - Sauté, Normal
  2. Pour corn oil into the inner pot
  3. Add cashew nuts to the inner pot
  4. Stir - 1 min
  5. Add onion, scallion and green Thai chiles to the inner pot
  6. Sauté until translucent - 4 min
  7. Mix in canned pineapple, fresh basil, curry powder, ground turmeric, soy sauce and kosher salt to the inner pot
  8. Add short-grain white rice and water to the inner pot
  9. Mix
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Manual, High, 3 min
  12. Natural release - 3 min
  13. Quick release
  14. Cool - 15 min
  15. Using a fork, fluff the rice.
  16. Serve immediately
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