Thai Pineapple and Cashew Fried, Sticky Rice

I once read, Armenian mothers line up a number of objects in front of their babies as a part of a ritual when their first teeth appear. The first item they show interest in is supposed to predict their future careers. A book usually represents a scholar, money symbolizes a banker, and a knife foretells that the child will become a doctor and in my case it must have been a Ladle!

As you might have guessed by now that, I do enjoy cooking, eating, feeding and sharing recipes! ☺️

So here I am with one of my favourite recipe of all time, Thai Pineapple and Cashew fried sticky Rice!!
There is nothing complicated about this super-quick, super-easy and super-delicious dinner…! It is for those days when you have been juggling between errands and kids, and just want to keep every thing in sane.

I served it with Thai chicken satay, (click here for the recipe) cucumber salad and peanut dipping sauce.

it was an absolute treat!😍

Here is a cooking video and a printable recipe card for you!

Thai Pineapple and Cashew Sticky Fried Rice
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Thai-Style sweet and spicy fried rice. A Healthy and quick vegetarian weeknight dinner! 
Course: Main Course
Servings: 2
  • 2 tbsp coconut oil and quality cooking olive oil, half and half
  • 2 eggs beaten
  • 3 cloves garlic minced
  • 1 large red bell pepper diced
  • 1 cups fresh pineapple chopped
  • 2-3 green onions chopped
  • couple of Kaffir lime leaves
  • ½ cup unsalted cashews chopped raw
  • 2 cups cooked rice preferably short-grain
  • 1 tablespoon reduced-sodium soy sauce or tamari optional
  • 2 teaspoons sriracha or any chilli garlic sause
  • 1 lime
  • chilli / red pepper flakes to taste
  • salt & pepper to taste
  • corriander for garnishing
1/- Heat 1tsp oil in a large wok or non-stick frying pan over medium heat. Pour in the eggs and 1 clove minced garlic stir fry, until the eggs are scrambled, add chilli flakes or red peper flakes if cooking for kids. Transfer the eggs to an empty bowl. Wipe out the pan if necessary with a paper towel.
2/- Add remaining oil and coconut oil to the pan and add the pineapple, red pepper and remaning garlic. stir fry, until starting to caramelized on the edges, about 3 to 5 minutes. Then add the green onions and Kaffir lime leaves(can subsitute it with lime zest). Transfer the contents of the pan to your bowl of eggs.
3/- Reduce the heat to low and add the cashews and cook for 30 second to a minute, stirring constantly. Pour the contents of the bowl back into the pan with the cooked rice and stir to combine. increase the heat to high and stir fry until the contents are warmed through and started to sizzle. about 3 minutes.
4/- Add chopped coriander, salt , pepper , soya sauce or tamari (optional) and chili garlic sauce (optional if you cooking for kids), to taste. Squeeze a tsp lime juice and stir to combine. Taste and adjust the seasoning.
5/- Transfer the rice to individual serving bowls and garnish each bowl with a lime wedge and corriander.
6/- Serve it hot on its own or with Thai peanut dipping sauce, cucumber salad and chicken satay.


Thai chicken Satay with peanut sauce recipes are coming up next!!


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3 thoughts on “Thai Pineapple and Cashew Fried, Sticky Rice


    1. Thank you so much! Love the feed back as always😍

  2. Looks amazing

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