Curried Fried Rice with Pineapple

Total Time

Prep/Total Time: 30 min.


8 servings

Updated: Jul. 19, 2022
This is a special fried rice popular in Thai restaurants and called khao pad. It has a bit of heat a little sweetness and some crunch. —Joanna Yuen, San Jose, California
Curried Fried Rice with Pineapple Recipe photo by Taste of Home


  • 4 tablespoons canola oil, divided
  • 2 large eggs, beaten
  • 1 small onion, finely chopped
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 4 cups cold cooked rice
  • 1 can (8 ounces) unsweetened pineapple chunks, drained
  • 1/2 cup lightly salted cashews
  • 1/2 cup frozen peas
  • 1/3 cup minced fresh cilantro
  • 1/4 cup raisins
  • 3 tablespoons chicken broth
  • 2 tablespoons fish sauce
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes


  1. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate and keep warm.
  2. In the same pan, heat remaining oil over medium heat. Add onion and shallots; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in rice, pineapple, cashews, peas, cilantro, raisins, broth, fish sauce, curry, sugar and pepper flakes; heat through. Chop egg into small pieces; add to rice mixture.

Nutrition Facts

3/4 cup: 289 calories, 13g fat (2g saturated fat), 47mg cholesterol, 407mg sodium, 37g carbohydrate (8g sugars, 2g fiber), 7g protein.