Sweet, Savoury and Ready in Minutes
In Thailand, rice is eaten at every meal. It doesn’t always have to be plain (although plain jasmine rice is wonderful); it can go straight into a hot wok for a quick stir-fry full of flavour. This vegan Thai pineapple fried rice is the perfect way to use up leftover rice, and it works as a side dish or a light meal on its own.
Quick answer: To make vegan Thai pineapple fried rice, fry a little Thai yellow curry paste with garlic and onion, then add diced carrot, pineapple, peas, sugar and Thai seasoning sauce. Stir in cold, cooked jasmine rice and toss over high heat for about 5 minutes. Finish with cashews, chilli, spring onion and a squeeze of lime.
At a glance
Cooking time: under 10 minutes once everything is prepped
Heat: mild (leave out the paste and chillies for no heat)
Key tip: use cold, day-old rice
Vegan swap: Thai seasoning sauce instead of fish sauce, and no egg
What is Thai Pineapple Fried Rice?
Known in Thailand as khao pad sapparod (ข้าวผัดสับปะรด), pineapple fried rice is one of the best-loved Thai rice dishes. It balances every taste at once: sweet from the pineapple, savoury from the seasoning sauce, gentle heat from chilli, and nutty crunch from cashews. The pineapple isn’t just a garnish. Its sweetness and acidity cut through the saltiness and keep each bite bright.
It’s often served inside a hollowed-out pineapple, which makes it as fun to look at as it is to eat.
Why it works so well as a vegan dish
Traditional Thai fried rice is often made with egg and fish sauce. This version uses Thai seasoning sauce and yellow curry paste instead, building a rich, complex flavour with no animal products.
Key Ingredients
Cold jasmine rice: the backbone of the dish. Cooked, cooled rice has less moisture, so the grains stay separate in the wok instead of clumping.
Fresh pineapple: better than canned, as it holds its shape and has a brighter, less syrupy sweetness.
Thai seasoning sauce: made from fermented soya beans and salt, it’s deeper and slightly saltier than light soy sauce. Check the label to make sure yours is vegan.
Mae Jum Thai Yellow Curry Paste: optional but highly recommended. The turmeric turns the rice golden, and lemongrass, galangal and chilli add gentle, fragrant warmth. It won’t taste of “curry”; it just adds layers of flavour in the background.
Cashew nuts: a buttery crunch against the soft rice and juicy pineapple. Dry-toast them in the wok first for even more flavour.
Carrots and peas: colour, sweetness and bite. Dice the carrots small so they cook quickly.
How to Make Vegan Pineapple Fried Rice
The full recipe is in the recipe card below. Here’s how it comes together:
Prep everything first. Dice the onion, carrot and pineapple into small cubes. Once the wok is hot, this dish moves fast.
Fry the paste. Fry the yellow curry paste with garlic and onion in oil for a couple of minutes, until fragrant.
Add the vegetables. Add the carrots and cook for a few minutes, then add the pineapple, peas, sugar and seasoning sauce.
Add the rice. Tip in the cold rice and stir constantly for about 5 minutes, until piping hot and well coated.
Serve. Spoon into bowls or pineapple boats, and top with cashews, chilli, spring onion and a squeeze of lime.
How to Make a Pineapple Bowl
Halve it. Cut the pineapple lengthways from top to bottom. The leaves are the hardest part, but it gets easier once you’re through to the fruit.
Steady it. If a half rolls, shave a thin strip off the skin underneath with a peeler to make a flat base.
Cut out the flesh. Cut around the inside, about 1 cm from the skin, then score the flesh into cubes and scoop it out with a spoon.
Use both parts. The cubes go into the fried rice, and the shells become your serving bowls.
Tips for Perfect Fried Rice
Use cold rice. If you’re cooking fresh rice, spread it out to cool and dry first, because warm rice turns sticky in the wok.
Use the highest heat. A very hot wok gives the smoky, caramelised flavour known as wok hei. Let the wok heat fully before adding oil.
Don’t overcrowd the wok. Too much at once drops the temperature, and the rice steams instead of frying. Cook in batches if needed.
Keep everything moving. Constant tossing stops sticking and burning.
Season gradually. Seasoning sauces vary in saltiness, so add a little at a time and taste.
Finish with lime. A squeeze just before serving brightens everything.
Variations
More protein: add crispy pan-fried tofu or edamame beans.
More heat: stir through a spoonful of Thai chilli paste (nam prik pao). Check the label, as many contain dried shrimp, so choose a vegan one.
Milder: for children or anyone sensitive to spice, leave out the curry paste and fresh chillies. It’s still full of flavour.
More Vegan Thai Recipes
FAQs
Why do you use cold rice for fried rice?
Cold, cooked rice has less moisture, so the grains stay separate and fry instead of turning sticky.
Is Thai pineapple fried rice vegan?
Not always. It’s often made with egg and fish sauce. This version uses Thai seasoning sauce and no egg, so it’s fully plant-based.
Can I use canned pineapple?
Yes, but drain it well. Fresh pineapple holds its shape better and is less sweet.
How long does leftover fried rice keep?
Cool it quickly, refrigerate it and eat it within 24 hours. Reheat it only once, in a hot wok with a splash of water, until piping hot all the way through.
From Jum’s Kitchen
In Southern Thailand, where our family recipes come from, pineapple fried rice isn’t a fancy dish. It’s what you make when the market has beautiful fruit and yesterday’s rice needs using up. There’s a quiet wisdom in the way Thai home cooks waste nothing, turning simple ingredients into something that tastes like a celebration. This vegan version keeps that same spirit. Our yellow curry paste brings turmeric and lemongrass, adding warmth and colour without any need for eggs or fish sauce.
What we love most about khao pad sapparod is how much flavour comes from so little. The pineapple’s natural acidity cuts through the savoury seasoning sauce, the cashews add crunch, and the curry paste works quietly in the background, so every bite feels considered. Cook the rice a day ahead if you can, and if you have a few extra minutes, serve it in the hollowed-out pineapple shell. It turns a simple supper into something worth gathering round.
Vegan Thai Stir Fried Rice
- 350 g Jasmine Rice
- 160 g Pineapple
- 60 g Carrot
- 70 g Peas
- 1 Small Onion
- 1 Garlic Clove
- 2 tbsp Thai Seasoning Sauce
- 1 tsp Mae Jum Thai Yellow Curry Paste
- 1 tbsp Sugar
- — Cashew Nuts
- — Spring Onion
Thai Yellow Curry Paste
